Sheet Pan Mahi Mahi and Potatoes with Feta Olive Dressing.
Ingredients
- 1 pound baby potatoes, halved
- 2 tablespoons plus 1/2 cup extra-virgin olive oil
- pink Himalayan salt and pepper
- 2 tablespoons balsamic vinegar
- 1 shallot, chopped
- 4 garlic cloves chopped
- 1 tablespoon lemon zest
- 2 teaspoons dried oregano
- chili flakes
- 6 (6 ounce) mahi mahi fillets
- 1 to 2 red bell peppers,sliced
- 2 tablespoons sesame seeds
- 2 cups mixed herbs, such as parsley, basil, dill, and/or thyme, chopped
- 6 to 8 ounces feta cheese, cubed
- ¾ cup pitted Castelvetrano olives, chopped
- 1 to 2 pepperoncini, chopped
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
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Instructions
- 1. Preheat the oven to 425°F.
- 2. On a baking sheet, toss the potatoes with 2 tablespoons of the olive oil. Season with salt and pepper. Bake until they are knife-tender and lightly browned, about 20 minutes.
- 3. Meanwhile, in a large, shallow bowl, combine the remaining 1/2 cup olive oil, the balsamic, shallot, garlic, lemon zest, oregano, and chipotle chile powder. Season with salt, black pepper, and chili flakes. Add the mani mahi. Set aside to marinate while the potatoes cook, stirring around a few times so all the fish is nicely coated.
- 4. Remove the potatoes from the oven. Add the bell pepper, season with salt and pepper, and carefully mix with the potatoes. Scoot the potatoes and pepper to the edges of the pan and nestle the mahi mahi in the center, skin-side up. Pour over any remaining marinade and sprinkle the sesame seeds over the top. Bake until the fish is opaque and flaky, 10 to 15 minutes.
- 5. Meanwhile, make the feta-olive dressing. In a bowl, combine the herbs, feta, olives, and pepperoncini. Stir lightly, then add the olive oil and lemon juice.
- 6. To serve, spoon the pan sauce over everything and top with feta-olive dressing.
Source
Original recipe: View Original