Oven Baked Mahi Mahi
The mahi-mahi or common dolphinfish is a surface-dwelling ray-finned fish found in off-shore temperate, tropical and subtropical waters worldwide. Also known widely as dorado. Mahi-mahi can live up to 5 years, although they seldom exceed four. Sport fishermen seek them due to their beauty, size, food quality, and healthy population.
2 x Fillets of Mahi Mahi
- 3 x (Part Boiled Potatoes) thinly sliced
- 50g Butter
- Mixed Herbs
- Olive Oil
- Salt & Pepper
- Lemon Wedges
- Boccocini Tomatoes
- Dash of White Wine
Fresh Parsley and lemon wedges to Garnish
Preheat oven to 180 degrees. Line a glass, ceramic or metal baking pan with aluminum foil. Brush with olive oil. Pat the Mahi Mahi fillets dry with paper towels. Place sliced potatoes then Mahi Mahi fillets in the pan. Sprinkle fillets with olive oil, mixed herbs, salt & pepper, bocconcini tomatoes, butter, white wine and squeeze lemon juice over fillets.
Bake the fillets for about fifteen minutes. The fish is ready when the translucent flesh at its center has turned opaque or test by gently separating a few layers of the fillets with a fork. It should fall apart easily when it’s fully cooked.
Serve the fillets on a platter topped with the sliced potatoes, bocconcini tomatoes and lemon wedges.