Sheet Pan Mahi Mahi & Baby Potatoes With Feta-Olive Dressing
Marinated mahi mahi and crispy baby potatoes on one sheet pan, under a salty feta-olive-pepperoncini dressing. Vacation in a pan.
Ingredients
- 1 lbbaby yellow potatoeshalved
- 2 tbspplus 1/2 cup extra-virgin olive oil
- Fine pink Himalayan salt and freshly ground black pepper
- 2 tbspbalsamic vinegar
- 1shallotchopped
- 4garlic cloveschopped
- 1 tbsplemon zest
- 2 tspdried oregano
- ½ tspchipotle chile powder
- Crushed red pepper flakes
- 4to 6 (6- to 8-ounce) mahi mahi fillets
- 1to 2 red bell peppersthinly sliced
- 2 tbspsesame seeds
Feta-Olive Dressing
- 2 cupmixed fresh tender herbssuch as parsley, basil, dill, and/or thyme, chopped
- 6to 8 ounces feta cheesecubed
- ¾ cuppitted Castelvetrano olivesroughly chopped
- 1to 2 pepperoncinifinely chopped
- ¼ cupextra-virgin olive oil
- 2 tbspfresh lemon juice
Instructions
- Heat the oven to 425°F.
- On a baking sheet, toss the potatoes with 2 tablespoons of the olive oil, salt and pepper. Bake until knife-tender and lightly browned, about 20 minutes. Cut side down if they're halved. That's where the crispy happens.
- Meanwhile, in a large shallow bowl, combine the remaining ½ cup olive oil, the balsamic, shallot, garlic, lemon zest, oregano and chipotle powder. Season with salt, black pepper and red pepper flakes. Add the fish and let it marinate while the potatoes cook, turning it a few times so it's coated all over.
- Take the potatoes out. Add the bell pepper with a little salt and pepper and carefully mix it in. Push the vegetables to the edges and nestle the fish in the center, skin-side up. Pour over any leftover marinade and sprinkle with sesame seeds. Bake until the fish is opaque and flaky, 10 to 15 minutes.
- Meanwhile, make the dressing: in a medium bowl, stir together the herbs, feta, olives and pepperoncini, then add the olive oil and lemon juice and mix just to combine. Lightly. You want chunks of feta, not feta paste.
- Divide the fish, potatoes and peppers among plates, spoon the pan juices over, and top with the feta-olive dressing.
Kitchen's closed Leftover dressing is excellent on literally any grain, green or toast. Think of it as a condiment with ambition.