Lemon Basil Mahi-Mahi

Dylan Werth
Affiliate Disclosure
All ingredients may be found at your local Trader Joe’s and other health food stores. Fine Ground Celtic Sea Salt

AuthorDylan WerthDifficultyIntermediate

Surprisingly enough, fennel makes an excellent foil for fish without the aluminum toxicity. Baking fish on a bed of fennel stems adds a delicate flavor as well! Serve with your choice of vegetables.

Yields28 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

 1 Fennel (Stems and Leaves)
 6 Mahi-Mahi Filets
 2 tbsp Fresh Basil (chopped)
 2 tsp Fresh Dill (chopped)
 1 tbsp Fresh Thyme
 1 tsp Fresh Sage (chopped)
 1 Lemon
 Sea Salt & Pepper to taste

1

Lay the fennel stems and leaves in a glass baking dish.

2

Place the Mahi-Mahi filets on top of the fennel and add sea salt and pepper to taste.

3

Sprinkle the Basil, Dill, Sage, and Thyme evenly on top of the Mahi-Mahi filets. Add lemon slices on top.

4

Bake at 400º for 25 minutes.

5

Squeeze the lemon juice on the Mahi-Mahi.

6

Serve with your choice of vegetable.

Ingredients

 1 Fennel (Stems and Leaves)
 6 Mahi-Mahi Filets
 2 tbsp Fresh Basil (chopped)
 2 tsp Fresh Dill (chopped)
 1 tbsp Fresh Thyme
 1 tsp Fresh Sage (chopped)
 1 Lemon
 Sea Salt & Pepper to taste

Directions

1

Lay the fennel stems and leaves in a glass baking dish.

2

Place the Mahi-Mahi filets on top of the fennel and add sea salt and pepper to taste.

3

Sprinkle the Basil, Dill, Sage, and Thyme evenly on top of the Mahi-Mahi filets. Add lemon slices on top.

4

Bake at 400º for 25 minutes.

5

Squeeze the lemon juice on the Mahi-Mahi.

6

Serve with your choice of vegetable.

Lemon-Basil Mahi-Mahi
IngredientsDirections