I’m on a roll with capers, so I hope you bought some! You can use this recipe with any firm white fish, or even a turkey cutlet or boneless, skinless chicken breast. If you use chicken breast, place it in a large plastic bag and pound it (with a meat pounder, bottom of a pan, whatever) to make it an even thickness.
Baked Mahi Mahi
Ingredients
- 12 oz Mahi Mahi fillets
- 1 TBSP fresh lemon juice
- 1-2 TBSP extra virgin olive oil
- 3 TBSP cooked, crumbled bacon
- 1/4 cup onion, chopped
- 1 clove garlic, pressed
- 1/2 cup fresh breadcrumbs or Panko
- 2 TBSP chopped parsley or cilantro
- 1 TBSP capers
- 1/4 cup diced tomatoes (if you use canned, drain them)
- Salt and pepper
- Extra virgin olive oil for drizzling
Instructions
- Heat oven to 400°.
- Pat dry the Mahi Mahi fillets, and lay in greased baking pan.
- Sprinkle fillets with fresh lemon juice.
- Heat olive oil in a skillet over medium heat.
- Add bacon and onion.
- When the onion starts to soften, add garlic.
- When onion is translucent, remove from heat and add breadcrumbs, parsley, capers, tomatoes, and salt and pepper. Toss to combine.
- Top fish with mixture and drizzle all with extra virgin olive oil.
- Bake 10 – 15 minutes until fish is cooked.