Mahi Mahi with Roasted Fingerling Potatoes and Rosemary
Quick enough for a weeknight meal, special enough for company, this aromatic dish is extraordinarily satisfying. Pair with steamed artichokes or a simple salad dressed with a balsamic vinaigrette.
1/2 pound fingerling potatoes
2 larges cloves garlic, cut into chunks
4 tablespoons olive oil, divided use
Salt, to taste
Freshly ground black pepper, to taste
2 sprigs fresh rosemary, plus more for garnish
1/4 cup panko crumbs (or substitute plain bread crumbs)
1/2 teaspoon minced fresh rosemary
1 pound mahi-mahi fillets
1 tablespoon butter
1 lemon, cut lengthwise into 6 wedges
Preheat oven to 400°.
In a baking dish large enough to hold potatoes and fish in single layer, place potatoes and garlic. Drizzle 2 tablespoons of olive oil over, season with salt and pepper, then toss to coat potatoes. Lay rosemary sprigs over top. Place in oven and set timer for 20 minutes.
Meanwhile, in a small bowl, mix panko crumbs with minced rosemary. Season with a bit of salt and pepper, then toss with 2 tablespoons olive oil. Set aside.
Place fish skin side down on work surface. Squeeze two lemon wedges over fish. Dot with butter.
When timer sounds, remove potatoes from oven. Gently remove rosemary sprigs, turn potatoes over, then push to either side of the dish. Replace rosemary sprigs.
Lay fish fillets in center of pan, skin side down. Top with panko crumbs, then place in oven and roast for 10-15 minutes, until fish just begins to flake.
Remove from oven. Discard rosemary sprigs. Tuck remaining lemon wedges around fish, garnish with fresh rosemary sprigs and serve from baking dish.