File this one under “who would’ve thought?” I have to admit this recipe from March Everyday Food didn’t sound very good to me and I expected it to be not so great. Surprise! I used mahi-mahi for this one and it tasted great with the mushrooms, which are roasted by themselves first. You then set the fish on the mushrooms, like a roasting rack and cook the fish. This is quick easy and yummy. Martha says to serve with a parsley salad – parsely with a viniagrette on it. I thought that was nuts, but I have to say it complemented the fish very nicely. Somehow it was just what this dish needed.