Roasted Mahi Mahi with Crispy Herb Potatoes

Instructions

1. 1

   Preheat your oven to 400°F. Toss the cubed potatoes with 2 tablespoons of olive oil, rosemary sprigs, 2 minced garlic cloves, and half the salt and pepper on a large baking sheet.

   Tip: Cut potatoes to uniform size so they roast evenly.

2. 2

   Spread potatoes in a single layer and roast for 20 minutes, stirring halfway through, until they begin to turn golden.

3. 3

   While potatoes roast, season the mahi mahi fillets on both sides with remaining salt and pepper.

   Tip: Pat the fish completely dry for better browning.

4. 4

   Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, carefully place the mahi mahi fillets in the pan and sear for 3-4 minutes per side until golden.

   Tip: Don't move the fillets around—let them develop a nice crust.

5. 5

   Transfer the seared fish to a plate. Reduce heat to medium and add the remaining 2 minced garlic cloves to the hot skillet, stirring for 30 seconds until fragrant.

6. 6

   Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let it simmer for 1 minute until slightly reduced.

   Tip: This builds incredible flavor from the caramelized fish drippings.

7. 7

   Whisk in the butter, lemon juice, and capers, stirring constantly until the butter melts and incorporates into a silky sauce. Season with a pinch of salt and pepper.

8. 8

   Return the mahi mahi fillets to the skillet, spooning some sauce over each fillet. Let them warm through for 1-2 minutes.

9. 9

   Plate each fillet with a portion of roasted potatoes. Drizzle with the remaining butter-caper sauce and garnish with fresh parsley and lemon slices.

   Tip: Serve immediately while the fish is still warm and tender.