Mahi Mahi with a Caper Mayonnaise over Potatoes Anna

Prep Time: 25 mins | Cook Time: 14 min | Course: Dinner | Servings: 4

Mahi-mahi is incredibly moist with a flavorful caper mayonnaise sauce and bakes over a bed of yukon gold potato slices.

3-4 medium yukon gold potatoes, sliced 

½ cup butter, melted

Garlic salt and pepper, to taste

2-4 pieces of mahi-mahi

Lemon half, a squeeze

2 Tbsp mayonnaise

Hot sauce, a dash

1 tsp capers

2 cloves garlic, minced

¼ cup parmesan cheese, grated

2 Tbsp parsley, chopped

Preheat oven to 500*. Slice potatoes about 1/16th thin (this is easiest with a mandolin).  Cover sliced potatoes in a medium-sized pan with water. Bring to a boil and let cook for about 2 minutes. Drain and let cool to the touch. Layer sliced potatoes in a 9x13 pan and brush the butter over them with a basting brush. Sprinkle with garlic salt and pepper and add 1-2 more layers of sliced potatoes as desired. Top with the fish, squeeze a bit of lemon over the fish, and make the topping. Add 2 tablespoons mayonnaise to the remainder of the melted butter, mix in hot sauce, capers and garlic. Spoon over the fish generously, it's ok if it spills over the potatoes as well. Top with cheese and parsley. Bake for 8-12 minutes, fish will be cooked through when sliced open in the middle, and potatoes tender when pierced.