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2 (large) lemon, zested and juiced (divide the lemon juice in half)
4 (5-6 ounce) mahi mahi fillets
(to taste) coarse kosher salt and freshly ground pepper
2 (teaspoon) Dijon mustard
1/3 (cup) extra-virgin olive oil
1/4 (medium) onion, minced
- Preheat an oven to 400°F.
- Brush a small rimmed baking sheet with olive oil, then place the fish fillets on the sheet. Brush the fish fillets all over with olive oil, rub in the lemon zest, and sprinkle with 1/2 the lemon juice. Season with salt and pepper. Roast until the fish fillets are just opaque in the center, about 10 minutes.
- Meanwhile, put the mustard in a small glass measuring cup or small bowl. Whisk in the remaining lemon juice. Gradually whisk in the extra-virgin olive oil, then mix in the onion. Season the vinaigrette with salt and pepper.
- Transfer the fish to warmed individual plates, spoon a little of the vinaigrette over the top and serve immediately.