Preparation 20 min
Cooking 20 min
360 calories per serving
Ingredients
700 g mahi mahi fillet, or other firm-textured fish
2 1/2 potatoes 500 g
3/4 cup canned tomatoes (diced) 190 g
12 black olives 5 tbsp
5 tsp capers 16 g
1/2 lemons, sliced 60 g
4 cloves garlic, crushed
1/2 cup white wine [optional] 125 mL
1/4 cup olive oil 65 mL
1 pinch salt [optional] 0.1 g
ground pepper to taste
Before you start
Keep the serving plates warm on the stove while you're preparing the dish.
Method
Preheat the oven to 230°C/450°F.
Prepare the potatoes. Peel and boil or steam 20 min (they should come out half-cooked). Cut into ½ cm slices and lay them out in a generously oiled roasting pan.
Place the mahi mahi fillet over the potatoes in the center of the pan. Surround it with the tomatoes, olives, capers, unpealed and crushed garlic cloves, and lemon slices. Add salt and pepper, then pour in the white wine (optional) and a little oil.
Bake in the centre of the oven about 20 min for a 4 cm thick fillet. Since the cooking time depends on the thickness of the fillets and the actual temperature of your oven, it is important to check with a fork to see if the fish is cooked through.
Serve on the warmed plates.
Preheat the oven to 230°C/450°F.
Prepare the potatoes. Peel and boil or steam 20 min (they should come out half-cooked). Cut into ½ cm slices and lay them out in a generously oiled roasting pan.
Place the mahi mahi fillet over the potatoes in the center of the pan. Surround it with the tomatoes, olives, capers, unpealed and crushed garlic cloves, and lemon slices. Add salt and pepper, then pour in the white wine (optional) and a little oil.
Bake in the centre of the oven about 20 min for a 4 cm thick fillet. Since the cooking time depends on the thickness of the fillets and the actual temperature of your oven, it is important to check with a fork to see if the fish is cooked through.
Serve on the warmed plates.
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