Baked Mahi with Wine and Herbs
easy prep time: 20 minutes cook time: 25 minutes yield: 4 servings 4 sprigs thyme 8 sprigs fresh parsley 2 bay leaves, 8 cloves garlic, smashed 4 {6 oz.} skinless mahi fillets Kosher salt and freshly ground black pepper 3/4 cup dry vermouth 4 tablespoons extra-virgin olive oil 2 teaspoons freshly squeeze lemon juice	Preheat oven to 450 degrees F. Make a bed of herbs in a medium baking dish with with the thyme, 4 of the parsley sprigs, and the bay leaves. Scatter the garlic on top. Season both sides of the fish with salt and pepper and place on top of the herbs. Add the vermouth and drizzle 2 tablespoons of the oil over the fish. Cover loosely with foil and bake until the fish is opaque, about 15- 20 minutes, depending on how thick the fillets are. Carefully pour the pan juices into a small saucepan and set the fish aside. Reserve the garlic and 4 thyme sprigs. Bring the sauce to a boil over high heat and cook until reduced by half, about 5 minutes. Whisk the remaining 2 tablespoons of olive oil and the lemon juice. Seson with salt and pepper. Pour sauce over top the fish and serve.
Frank's Seafood • 7901 Oceano Avenue • Jessup, Maryland 20794 • (800) 287-5960

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