1 cup olive oil Juice of 1 lemon 1 fennel sprig 1 marjoram sprig 1 thyme sprig 1 oregano sprig 4 mahi mahi filets Salt and pepper to taste 1 cup hazelnuts, toasted, skinned and coarsely chopped 4 handfuls mixed greens 2 tomatoes, seeded and diced 2 Tablespoons capers 8 basil leaves, coarsely chopped
For vinaigrette: 6 Tablespoons olive oil 2 Tablespoons red wine vinegar Pinch of salt Fresh ground pepper
In a large bowl, whisk together olive oil and lemon juice. Stir in fennel, marjoram, thyme and oregano. Add fish, salt and pepper. Marinate for 45 minutes.
Preheat oven to 350 degrees F.
Arrange half of the hazelnuts in bottom of a roaster or casserole with a tight fitting lid. Drain fish and arrange over nuts. Cover mahi-mahi with remaining hazelnuts. Cover roaster and bake for 25 minutes. Remove from oven and let sit for 15 minutes.
In a medium bowl, toss salad greens with vinaigrette.
Arrange salad greens on four plates. Place mahi-mahi on top of salad and sprinkle with tomatoes, capers and basil. Serve immediately.