Mahi mahi with roast tomatoes, feta and butter beans
A recipe from the Good Food collection.
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- 6 roma (plum) tomatoes
- 150 g (5½ oz) marinated feta cheese, plus 4 tablespoons of the oil marinade
- 2 tablespoons finely chopped oregano
- 1 teaspoon finely grated lemon zest
- sea salt, to taste
- 4 × 200 g (7 oz) mahi mahi or any other firm white fish fillets, halved
- 250 g (9 oz) baby green beans, trimmed
- 400 g (14 oz) tin butterbeans (lima beans), drained and rinsed
- 80 g (2¾ oz/½ cup) ligurian olives
- 1 handful flat-leaf (Italian) parsley
1. Preheat the oven to 200°C (400°F/Gas 6) and line a baking tray with baking paper. Place the tomatoes, cut side up, on the tray and drizzle with 1 tablespoon of the feta oil. Roast in the oven for 40 minutes. When the tomatoes are soft and starting to caramelize, remove from the oven and set aside.
2. Put the oregano, lemon zest, 2 tablespoons of the feta oil, sea salt and freshly ground black pepper in a small bowl and stir to combine. Cut out four 30 cm (12 inch) square sheets of baking paper. Place two pieces of fish side by side in the centre of each square and spoon on some of the oregano marinade. Carefully wrap the fillets into secure parcels so they don't leak, then place them in a large steamer in a single layer, seam side up, and cover with a lid.
3. Sit the steamer over a saucepan or wok of boiling water and steam for about 10–15 minutes, or until the fish flakes easily when tested with a fork. Using a spatula, carefully remove the parcels from the steamer and rest on a plate. Put the baby beans in the same steamer and cover with a lid. Steam for 7 minutes.
4. To serve, make a free-form stack with the fish fillets, roasted tomatoes, baby beans, butterbeans, olives, parsley and feta. Drizzle with any extra steamer juices plus the remaining feta oil and season with freshly ground black pepper.