Roasted Mahi Mahi over Chunky Vegetables

Olive oil

6 cloves of garlic chopped

3 onions chopped

1/2 tablespoon dried oregano

1/2 tablespoon dried basil

1/2 tablespoon red pepper flakes (if heat scares you, cut this back or eliminate it altogether)

6 zucchini trimmed and rough chopped

3 yellow (summer) squash trimmed and rough chopped

3 32 oz. cans of diced tomatoes

1 8 oz. can of tomato paste

1 jar of capers

1 can of black olives, drained and rough chopped

2 pints baby portobello mushrooms cleaned, trimmed and thick sliced

4 mahi filets

Heat a heavy bottomed pot on med/high heat. Swirl some olive oil in the bottom of the pan. When it’s hot, add the onion and garlic and cook for a couple of minutes till they’re glossy. Add the oregano, basil and red pepper flake and allow to cook for a minute or two, till it gets really lovely and fragrant.



Add the tomatoes and paste and cook and stir for a couple of minutes.

Lower the heat and allow to simmer. After a few minutes, add the capers and olives, stir and allow them to heat up

and add the mushrooms. Stir in and let simmer some more.

Preheat the oven to 400 degrees.

Meanwhile, put the zucchini and squash in a large roasting pan. Spread out over the bottom of the pan.

Carefully ladle the tomato sauce into the roasting pan, gently toss to combine and put into the oven. I started to check my vegetables at 20 minutes, but I let them go for about 40.

At 40 minutes, I took them out of the oven and laid the mahi filets on top,

put back in the oven for an additional 20 minutes; Until the fish was opaque and flaky.

It tasted like the South of France.  So delicious.

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