Fish and SeafoodLeslie Fangmanfish, middle eastern, Cast IronComment

Greek Mahi Mahi with Potatoes

Fish and SeafoodLeslie Fangmanfish, middle eastern, Cast IronComment
Greek Mahi Mahi with Potatoes

Greek Mahi Mahi with Potatoes


This recipe can be done with any mild white fish.  

  • 2 Mahi Mahi Filets

  • 8 Garlic Cloves, minced

  • 4 TBS of Fresh Oregano, minced

  • 5 TBS Olive Oil

  • 2 Medium Gold Potatoes, cubed

  • 1 ½ cup Diced Tomato 

  • 1 ½ cup Diced Cucumber

  • ½ Lemon, sliced

  • ½ cup Parsley, Chopped

  • Balsamic Vinegar

Pre-heat the oven to 350⁰.  Mix 4 garlic cloves, 2 TBS of oregano with 1 TBS of olive oil.  Pat the fish fillets dry with a paper towel and coat both sides with salt and pepper.  Then coat with the olive oil mixture you just made.  Coat a roasting pan with 2 TBS of olive oil and lay the sliced lemon down and lay the fish on top of the lemons, cover and set aside.

Mix the remaining garlic, oregano and olive oil with the potatoes and salt and pepper.  Cover and bake in the oven until potatoes are tender but not quite done, about 30 minutes.  Add the fish to the oven and cook until done and flaky.  Depending on the size of the fish fillet this is between 10-20 minutes.  

Remove the fish and potatoes from the oven.  Add the tomatoes, cucumbers and 2/3 of the parsley to the potatoes and stir.  Drizzle the potatoes and fish with some Balsamic Vinegar and top with remaining parsley.