Ingredients:

  • 2 (6 oz / 170g) mahi mahi fillets, skinless
  • 2 tablespoons / 30ml olive oil
  • 2 tablespoons / 30ml freshly squeezed lemon juice
  • 1 tablespoon / 15ml Dijon mustard
  • 1 clove garlic, minced
  • 1 tablespoon / 15ml fresh herbs, chopped (parsley, thyme, oregano)
  • ½ teaspoon / 2.5ml sea salt
  • ¼ teaspoon / 1.25ml black pepper
  • 1 pound / 454g asparagus, trimmed
  • 1 tablespoon / 15ml olive oil
  • ¼ teaspoon / 1.25ml sea salt
  • ⅛ teaspoon / 0.625ml black pepper
  • Lemon wedges, for serving

Instructions:

  1. Preheat oven to 400°F / 200°C.
  2. Toss asparagus with 1 tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Spread on one side of the baking sheet.
  3. In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, Dijon mustard, garlic, herbs, ½ teaspoon salt, and ¼ teaspoon pepper.
  4. Place mahi mahi fillets on the other side of the baking sheet, lining with foil first. Drizzle the marinade evenly over the fish.
  5. Bake for 15-20 minutes, or until the fish is opaque and flakes easily with a fork and the asparagus is tender-crisp. Check the internal temperature of the fish; it should reach 145°F / 63°C.
  6. Serve immediately with lemon wedges.