Baked Mahi Mahi w/ Garlic Potatoes


2 lb. Mahi Mahi fillets
1 lb. new potatoes, peeled, washed and cut into wedges
4 tbsp. extra virgin olive oil
4-5 fresh rosemary sprigs
4 whole garlic cloves, peeled
Fine sea salt
Ground black pepper
2 tbsp. fine, dry, unflavored bread crumbs

Preheat oven to 400°F. Place the potato wedges in a large baking dish and pour 2 tablespoons of the olive oil over them. Add 2 sprigs of rosemary, all the garlic cloves, salt and pepper, and toss thoroughly. Bake for 15 minutes, then remove dish and turn the potatoes over. Place dish back in the oven and cook for another 10 minutes or so, until the potatoes feel tender when tested with a fork. Remove the dish from the oven and push the potatoes to the sides, making room in the center for the fish fillets to lie flat. Wash the fish fillets and pat dry with paper towels, then lay them flat in the dish, skin side down. Strip the leaves from the remaining rosemary sprigs and scatter them over the fish. Add salt and pepper, then sprinkle the fillets with the bread crumbs and remaining 2 tablespoons olive oil. Return the baking dish to the oven and bake for 14 minutes. Let the dish settle out of the oven for 3-4 minutes before serving. Makes 4 servings.