Baked Mahi Mahi, Greek Style
Ingredients
16 ounces mahi mahi fillets about 2
4 tablespoon olive oil
5 cloves garlic roughly chopped
1 teaspoon dried oregano
¼ teaspoon freshly ground black pepper
1 teaspoon dried rosemary
1 lemon juice of
½ teaspoon Kosher salt
½ teaspoon cumin
½ teaspoon Aleppo pepper or pul biber
3 cups cherry tomatoes
Directions
Place the mahi mahi in a bowl and set aside.
In a small bowl mix 2 tablespoons of the olive oil with chopped garlic, oregano, black pepper, rosemary, lemon juice, salt, cumin and Aleppo pepper. Drizzle over the mahi mahi and make sure all parts of the fillets are coated with the marinade. Cover and refrigerate for 20 minutes if time permits.
Preheat the oven to 400° F and coat a baking sheet with cooking spray. You can also line the baking sheet with aluminum foil first and coat it with cooking spray to make cleaning easier.
Mix the cherry tomatoes with the remaining 2 tablespoons of olive oil and a pinch of salt and pepper. Arrange them on the baking sheet.
Place the marinated fish on the baking sheet and Top with the garlic and spices that were in the marinade.
Bake at 400° F for about 20 minutes until the fish is opaque and flakes easily and the tomatoes are roasted
Note: The best substitute for Aleppo pepper is a mixture of sweet paprika and cayenne pepper. Since Aleppo pepper has a mild heat, use about 4 times as much paprika as cayenne pepper. You can then add more cayenne if you need more of a kick.
