Mahi Mahi + Roasted Root Veggies

This past year grocery shopping in stores has not been fun. From standing in line around the block at Trader Joe’s, or just having to wear a mask at Kroger’s, Sprouts, and everywhere else — it’s no longer a relaxing outing. (Also, is it just me or are people even crazier when going out now?)

I don’t remember exactly why we started getting Imperfect Foods deliveries but after the craziness of 2020, I am SO GLAD we did. When we first started, we set up deliveries for every other week. We’ve since switched to weekly deliveries with no regrets. Some of our weekly staples include one package each of chicken breasts and ground beef, along with lemons, onions, carrots, and usually broccoli.

This entire meal (with the exception of the Cajun seasoning used on the fish) was from Imperfect! The potatoes, carrots, lemons, and most of the seasonings came from my favorite grocery delivery. Yes, even the fish and avocado oil!

This is not an ad or a sponsored post, but it does go to show how much they’ve made a difference for us. (Plus since I do the ordering on the app and see my bill in real-time, I spend a lot less than I would at the grocery store so Trevor loves it too!)

I preheated the oven to 425°F and washed and diced the potatoes and carrots. I didn’t bother peeling them, but I tossed the diced pieces in avocado oil, garlic powder, and this “Seasoning For All The Things”. (The seasoning mix has garlic in it but I wanted the garlic taste to be stronger and I didn’t want to add extra salt.)

I baked the veggies for at least 40 minutes and removed them from the oven before starting the fish.

I had frozen wild-caught mahi mahi that I had thawed in the refrigerator all night. I took it out of the package and seasoned it with “Slap Ya Mama” — it had good flavor but came out very salty! (I’ll be on the lookout for a low-sodium version of the Cajun seasoning because it’s just a little too salty for our tastes.)

I preheated a nonstick frying pan over medium-high heat, added avocado oil after it was heated (the oil was shimmering) and put the fish fillets in the pan. They cooked, uncovered for about 2-3 minutes, I flipped them, cooked them another 2-3 minutes and removed them from heat.

Squeezed some fresh lemon juice over the fish fillets and plated them with the roasted potatoes and carrots.

The veggies were crispy on the outside and seasoned well, the fish was flaky and tender (well done but not over over cooked!)

A simple, tasty meal with very little prep time — perfect for a weekday.

How cute is this thrifted Italian plate?!