INGREDIENTS
4 sprigs fresh thyme
8 sprigs fresh parsley
2 bay leaves
8 cloves garlic, smashed
4 skinless mahi fillets
Salt and black pepper
3/4 cup vermouth
4 TBSP. extra-virgin olive oil
2 tsp. freshly squeezed lemon juice
12 cherry tomatoes, for garnish
DIRECTIONS
Make a bed of herbs in a medium baking dish with the thyme, parsley sprigs and bay leaves.
Scatter the garlic on top.
Season both sides of the fillets with salt and pepper and place on top of herbs.
Add the vermouth and drizzle 2 TBSP. of the oil over the fish.
Cover loosely with foil; bake until fish is opaque, about 15 to 20 minutes, depending how thick the fillets are.
Carefully pour the pan juices into a small saucepan; set the fish aside.
Reserve the garlic and 4 thyme sprigs.
Bring the sauce to a boil over high; cook until reduced by half, about 5 minutes.
Whisk in the remaining 2 TBSP. olive oil and lemon juice.
Season with salt and pepper.
Set aside.
Serve with the sauce poured over the fish.
Garnish with the 4 remaining parsley sprigs and the reserved garlic, thyme and tomatoes.
Serves 4.
