Roasted Mahi Mahi with Olives, Capers and Lemon

Here, mahi mahi is topped with a zesty olive-caper-lemon mixture, ideal for serving with mashed potatoes and wilted greens for a pantry-friendly fall meal. This dish is easy, but it’s also elegant enough for a dinner party — try making the olive topping ahead for convenience when entertaining.

 

Roasted Mahi Mahi with Olives, Capers and Lemon

 

1 Tbs. extra-virgin olive oil, plus more as needed

2 mahi mahi fillets, about 6-7 oz./185-220 g. each

Coarse kosher salt and freshly ground pepper

1/3 cup (2 oz./60 g.) pitted kalamata olives, chopped

1 shallot, minced

1 1/2 Tbs. capers

1 1/2 Tbs. fresh lemon juice

1 tsp. grated lemon zest

 

Preheat the oven to 425 degrees F (220 degrees C). Brush a small glass baking dish with olive oil. Sprinkle the fish fillets on both sides with salt and pepper, place in the dish and brush with oil on both sides.

 

In a small bowl, combine the olives, shallot, capers, lemon juice and zest and the 1 tablespoon oil; spoon the mixture over the fish. Roast the fish until just cooked through, about 12 minutes.

 

Divide the fish and topping between warmed plates, spooning any drippings over the top. Serve right away. Serves 2.