Mahi Mahi with Roasted Tomatoes and Fennel

1. 1

   For the roasted tomatoes:

2. 2

   Preheat oven to 375 F. Spread tomatoes onto a rimmed baking sheet.

3. 3

   Drizzle the tomatoes with 1 tablespoon of olive oil and add a generous pinch of salt and pepper.

4. 4

   Roll the tomatoes around to coat.

5. 5

   Bake for 30-35 minutes, or until the tomatoes are wilted.

6. 6

   For the mahi mahi:

7. 7

   Heat 1 tablespoon of olive oil in a saute pan over medium heat.

8. 8

   Season the fish with a generous pinch of salt and pepper on each side.

9. 9

   Rub a fourth of the ground cumin on each side of the mahi mahi.

10. 10

    Add the fish to the hot pan.

11. 11

    Cook for 4 minutes on each side.

12. 12

    Remove the fish from the pan and set aside.

13. 13

    Turn the heat down to medium-low.

14. 14

    Add the remaining 1/2 tablespoon of olive oil.

15. 15

    Add the fennel to the pan and cook until tender, about 2 minutes.

16. 16

    Stir in the garlic and red pepper flakes.

17. 17

    Cook, stirring often, for 1 minute.

18. 18

    Stir in the wine.

19. 19

    Allow the wine to reduce by half, about 2 minutes.

20. 20

    Stir in the basil and roasted tomatoes.

21. 21

    Plate the fish.

22. 22

    Spoon a generous amount of the roasted tomato mixture over each piece of fish.

23. 23

    Serve over rice or couscous.

* Per serving · 4 servings · Values may vary.