Name: Lemon-Basil Mahi-Mahi
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 28
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

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

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

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

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

Bake at 400º for 25 minutes.

Squeeze the lemon juice on the Mahi-Mahi.

Serve with your choice of vegetable.

Ingredients