The thought of cooking fish would have totally freaked me out 5 years ago. I didn’t know what to do with it. Do I bake it? Cook it in a skillet on the stove? And how do you know when it’s done? And will it taste good?
Well, I have come a long way since then. Not only do I know how to cook fish now, I absolutely love it, and it’s one of my favorite things to cook for my family.
I like to cook Mahi Mahi and Sockeye Salmon the most. Those are also the two types of fish I can get in the freezer section at Costco. So that’s probably why I choose those two a lot. I am all about keeping it simple, friends.
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The roasted potatoes that I am also sharing with you today are my son’s favorite. Every time I make them he devours them and always, always asks for more.
The greens I had available this particular night were broccoli and brussel sprouts. Those are also two things I can buy in bulk at Costco. These two are also something I know my kids will eat without putting up a stink. And while I have no issue giving them an entire monologue on why they should eat their veggies, some nights I’d rather just enjoy a meal in peace. It’s better for my digestion. Ha!
So here ya go. A really simple meal that checks the Healthy box, the Simple and Quick box, and the Make Extra for Meal Prep box.
- 2 cups baby potatoes, halved
- 2 cups broccoli florets
- 2 cups brussel sprouts, halved (Do not discard the leaves that fall off. They make the yummiest crispy bits.)
- 4 filets mahi mahi, thawed
- 4 teaspoons extra virgin olive oil
- 1 tsp garlic powder
- 1-2 teaspoons parsley, dried
- 2 lemons
- 2 teaspoons salt
- pepper to taste
- First, preheat your oven to 420 degrees. Grab two large baking sheets (cover with parchment paper for easy cleanup).
- Take your halved potatoes and toss them in a medium size mixing bowl with 1/2 teaspoon of salt, pepper to taste, and 1 teaspoon of olive oil. Make sure to coat the potatoes evenly.
- Then pour them out evenly on a baking sheet.
- Pop them in the oven and cook for 30 minutes, but stirring them half way through. With about 5 minutes left sprinkle the parsley over the potatoes and let them finish cooking.
Next, do the same with your broccoli and brussel sprouts.
- Adding them separately to the same mixing bowl with 1/2 teaspoon of salt, pepper to taste, and 1 teaspoon of oil each.
- Pour out onto a baking sheet (I always put my broccoli and brussels on the same sheet if space allows).
- And pop in the oven for 20 minutes. Stirring them half way through.
- Once your veggies are cooking, heat a cast iron skillet (or regular large skillet) over high heat.
- While your pan is heating up salt and pepper both side of your fish.
- Once your pan is hot, add 1 teaspoon of olive oil to the pan and very carefully swish it around the pan to coat the bottom.
- Then immediately add your fish. Cook the mahi mahi for 4 minutes. Do not budge it. You want it to get a nice sear (crust) on the top.
- Then flip over to cook for another 3-4 minutes. (Fish should have an internal temp of 137 degrees Fahrenheit.)
- Remove fish and set aside until your veggies are done.
Build Your Plate & Prep Extra
To build your plate add your fish, potatoes, broccoli, and brussel sprouts. Then slice your lemon and squeeze it over your fish and greens. This will bright up the dish and add a nice little touch of acid. Can you tell I watch Chopped? Ha!
I love to make this dish and double or even triple it. Then I have meals for throughout the week. Here’s some helpful tools that might make meal prepping easier for you!
Did you make this dish? What did you think? What was your favorite part? And/or did you make extra to prep?
Happy Cooking, Friends!