Thursday, April 15, 2010

Lemon Mahi Mahi with Garlic and Thyme over Garlic Spinach

My Mom came over this afternoon and I made us a light early dinner. I knew this would be right up her alley and I have been meaning to experiment more with cooking fish. This ended up being a big winner!

Lemon Mahi Mahi with Garlic and Thyme
A Running Mama Original Recipe


2 mahi mahi filets
2 lemons, one sliced, the for juice and zest
1 tbs lemon zest
2 tbs lemon juice
1 tsp olive oil
4 garlic cloves, smashed
5-6 fresh thyme sprigs
salt and pepper


Preheat oven to 450

place lemon slices in a small baking dish, covering the bottom. Add thyme sprigs on top. Season filets with salt and pepper and place on top

Drizzle filets with olive oil, lemon juice, and lemon zest. Scatter garlic cloves on top. Cover loosely with foil and bake for 20 minutes, until fish is opaque and flaky.

Serve fish on a bed of garlic spinach (see below)

Ready for the oven:
Garlic Spinach


1 9oz bag prewashed fresh spinach
2 tbs olive oil
4 garlic cloves, minced
salt and pepper


Heat olive oil in a pan on med heat. Add garlic and saute until fragrant but not browned. Add spinach and cook until wilted. Season with salt and pepper


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