Sometimes I need a little flavor motivation with my fish consumption. A nice piece of roasted fish is great but doesn’t always get me super jazzed for dinner. Add in a briney, salty, acidic hit of this shallot/caper/olive/lemon combo and you’re on a different level. I would eat this mixture on top of anything… it would be great stirred into a little angel hair pasta. Here you just pat it down on some fish and throw in the oven. You could make the topping ahead of time and just spoon it on when it’s time to eat… 15 minutes later and dinner is ready!
- 2 mahimahi filets- I used 6 oz
- Extra Virgin Olive oil
- 0.25 cup pitted kalamata olives, chopped
- 1 shallot, minced
- 1.5 tablespoons capers
- 1 teaspoon grated lemon zest
- 2 teaspoon lemon juice
- Handful fresh parsley, optional, for garnish
- Preheat oven to 425 degrees F. Rub the inside of a glass baking dish with olive oil so the fish doesn’t stick.
- Season the fillets with salt and pepper on all sides. Place in prepared dish (skin side down, if yours has skin) and brush the exposed sides with olive oil.
- In a small bowl combine olives, shallot, capers, lemon zest, lemon juice and 1 tablespoons olive oil. Place topping on the top of the fish, packing down a little.
- Roast fish for 15 minutes. Transfer to plate using a large spatula or fish spatula. Garnish with parsley. I served this with farro and roasted broccoli.
Inspired by WilliamsSonoma