Description
Moist, flaky, and packed with flavor, Mahi-Mahi with Pesto and Crispy Breadcrumbs is quick and easy enough to pull off on a busy weeknight.
Ingredients
6 mahi-mahi fillets
3/4 – 1 cup pesto (see recipe, below)
1/2 cup panko breadcrumbs
olive oil, for drizzling
PESTO
5-oz container of fresh basil
3 cloves garlic
1/3 cup pine nuts (or walnuts), lightly toasted
1/2 cup finely grated parmesan cheese
1/4 cup olive oil
1/2 tsp kosher salt
Instructions
Heat your oven to 425 degrees and drizzle the bottom of a 9×13 inch baking dish with olive oil.
Make the pesto: stem the basil and place it in the bowl of a food processor with the garlic, toasted nuts, and cheese. Blitz until the mixture is pureed, then with the processor running, slowly drizzle in the olive oil, stopping to scrape down the bowl if needed, until the sauce is thick and uniform. Stir in the salt, taste, and adjust seasoning if needed.
Place the mahi-mahi fillets in the prepared baking dish and coat each with a couple generous spoonfuls of pesto, spreading to fully cover the surface of each fillet. Sprinkle a tablespoon of breadcrumbs over each fillet, and drizzle lightly with olive oil. Bake for 15 minutes, until fish is cooked through and flaky.
Serve hot.
