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Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.

Prepare the potatoes: In a large bowl, toss the halved or quartered small potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.

Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast for 15 minutes.

While the potatoes are roasting, prepare the mahi-mahi: Pat the mahi-mahi fillets dry with paper towels. In a shallow dish or bowl, whisk together 2 tablespoons of olive oil, the juice and zest from 1 lemon, 1/4 cup of chopped fresh parsley, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper.

Add the mahi-mahi fillets to the lemon-herb mixture, turning to coat both sides. Let marinate for 5-10 minutes while the potatoes continue to roast.

After the potatoes have roasted for 15 minutes, carefully remove the baking sheet from the oven. Push the potatoes to one side and place the marinated mahi-mahi fillets in a single layer on the empty side of the baking sheet.

Return the baking sheet to the oven and continue to roast for another 12-15 minutes, or until the mahi-mahi is opaque and flakes easily with a fork, and the potatoes are tender and golden brown.

Carefully transfer the roasted mahi-mahi and potatoes to serving plates. Garnish with fresh lemon slices and a sprinkle of additional chopped fresh parsley, as needed. Serve immediately.


Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.

Prepare the potatoes: In a large bowl, toss the halved or quartered small potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.

Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast for 15 minutes.

While the potatoes are roasting, prepare the mahi-mahi: Pat the mahi-mahi fillets dry with paper towels. In a shallow dish or bowl, whisk together 2 tablespoons of olive oil, the juice and zest from 1 lemon, 1/4 cup of chopped fresh parsley, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper.

Add the mahi-mahi fillets to the lemon-herb mixture, turning to coat both sides. Let marinate for 5-10 minutes while the potatoes continue to roast.

After the potatoes have roasted for 15 minutes, carefully remove the baking sheet from the oven. Push the potatoes to one side and place the marinated mahi-mahi fillets in a single layer on the empty side of the baking sheet.

Return the baking sheet to the oven and continue to roast for another 12-15 minutes, or until the mahi-mahi is opaque and flakes easily with a fork, and the potatoes are tender and golden brown.

Carefully transfer the roasted mahi-mahi and potatoes to serving plates. Garnish with fresh lemon slices and a sprinkle of additional chopped fresh parsley, as needed. Serve immediately.
