Mahi Mahi with Roasted Tomatoes and Fennel

For the roasted tomatoes:

Preheat oven to 375 F. Spread tomatoes onto a rimmed baking sheet. Drizzle the tomatoes with 1 tablespoon of olive oil and add a generous pinch of salt and pepper. Roll the tomatoes around to coat. Bake for 30-35 minutes, or until the tomatoes are wilted.

For the mahi mahi:

Heat 1 tablespoon of olive oil in a saute pan over medium heat. Season the fish with a generous pinch of salt and pepper on each side. Rub a fourth of the ground cumin on each side of the mahi mahi. Add the fish to the hot pan. Cook for 4 minutes on each side. Remove the fish from the pan and set aside.

Turn the heat down to medium-low. Add the remaining 1/2 tablespoon of olive oil. Add the fennel to the pan and cook until tender, about 2 minutes. Stir in the garlic and red pepper flakes. Cook, stirring often, for 1 minute.

Stir in the wine. Allow the wine to reduce by half, about 2 minutes. Stir in the basil and roasted tomatoes.

Plate the fish. Spoon a generous amount of the roasted tomato mixture over each piece of fish. Serve over rice or couscous.