Baked Mahi Mahi with Wine and Herbs

1. 1

   Preheat oven to 450 degrees F.

2. 2

   Make a bed of herbs in a medium gratin dish or baking dish with the thyme, 4 of the parsley sprigs, and the bay leaves.

3. 3

   Scatter the garlic on top.

4. 4

   Season both sides of the fish with salt and pepper and place on top of the herbs.

5. 5

   Add the vermouth and drizzle 2 tablespoons of the oil over the fish.

6. 6

   Cover loosely with foil and bake until the fish is opaque, about 15 to 20 minutes, depending on how thick the fillets are.

7. 7

   Carefully pour the pan juices into a small saucepan and set the fish aside.

8. 8

   Reserve the garlic and 4 thyme sprigs.

9. 9

   Bring the sauce to a boil over high heat and cook until reduced by half, about 5 minutes.

10. 10

    Whisk in the remaining 2 tablespoons olive oil and the lemon juice.

11. 11

    Season with salt and pepper.

12. 12

    Set aside.

13. 13

    Divide fish among 4 serving plates.

14. 14

    Pour sauce over fish and garnish with the 4 remaining parsley sprigs, the reserved garlic and thyme, and tomatoes.

* Per serving · 4 servings · Values may vary.