Mahi Mahi with Roasted Tomatoes and Fennel

• 1 pint Grape Or Cherry Tomatoes
• 2- 1/2 Tablespoons Extra Virgin Olive Oil, Divided
• 2 pieces Mahi Mahi
• 1/2 teaspoons Ground Cumin
• 1/2 cups Thinly Sliced Fennel
• 1 clove Garlic, Chopped
• 1/2 teaspoons Red Pepper Flakes
• 1/2 cups Pinot Grigio (or Other Dry White Wine)
• 2 Tablespoons Chopped Basil
• Salt And Pepper, to taste

1. For the roasted tomatoes:
2. Preheat oven to 375 F. Spread tomatoes onto a rimmed baking sheet.
3. Drizzle the tomatoes with 1 tablespoon of olive oil and add a generous pinch of salt and pepper.
4. Roll the tomatoes around to coat.
5. Bake for 30-35 minutes, or until the tomatoes are wilted.
6. For the mahi mahi:
7. Heat 1 tablespoon of olive oil in a saute pan over medium heat.
8. Season the fish with a generous pinch of salt and pepper on each side.
9. Rub a fourth of the ground cumin on each side of the mahi mahi.
10. Add the fish to the hot pan.
11. Cook for 4 minutes on each side.
12. Remove the fish from the pan and set aside.
13. Turn the heat down to medium-low.
14. Add the remaining 1/2 tablespoon of olive oil.
15. Add the fennel to the pan and cook until tender, about 2 minutes.
16. Stir in the garlic and red pepper flakes.
17. Cook, stirring often, for 1 minute.
18. Stir in the wine.
19. Allow the wine to reduce by half, about 2 minutes.
20. Stir in the basil and roasted tomatoes.
21. Plate the fish.
22. Spoon a generous amount of the roasted tomato mixture over each piece of fish.
23. Serve over rice or couscous.

tomatoes, olive oil, mahi, ground cumin, fennel, clove garlic, red pepper, white wine, basil, salt

Taken from tastykitchen.com/recipes/main-courses/mahi-mahi-with-roasted-tomatoes-and-fennel/ (may not work)