Peruvian-Spiced Mahi Mahi with Sweet Potato Wedges and Charred Green Beans

Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper.

Wash and scrub 2 medium sweet potatoes, then cut them lengthwise into 1/2-inch thick wedges. Wash and trim the ends of 8 oz green beans.

Mince 3 garlic cloves. Zest 1 lime, then squeeze out 1 tbsp of lime juice.

In a small bowl, prepare the Peruvian marinade by whisking together 1.5 tbsp aji amarillo paste, 3 minced garlic cloves, 1 tbsp lime juice, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.

Pat dry 16 oz raw mahi mahi fillets with a paper towel (do not wash). Rub half of the prepared marinade evenly over both fillets. Let them marinate at room temperature for 15 minutes.

Toss the cut sweet potato wedges with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them out in a single layer on one side of the prepared baking sheet. Roast in the preheated oven for 15 minutes.

While the potatoes are roasting, toss 8 oz green beans with 1/2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper.

After 15 minutes, flip the sweet potato wedges and slide them to one side of the baking sheet. Place the marinated mahi mahi fillets and the seasoned green beans on the empty side of the sheet. Brush any remaining marinade over the fish.

Return the baking sheet to the oven and roast for an additional 12 to 15 minutes, until the mahi mahi is opaque and flakes easily with a fork (internal temperature of 145°F) and the green beans are tender and slightly charred.

Finely chop 1/4 cup fresh cilantro. Garnish the roasted fish and vegetables with the chopped cilantro and the reserved lime zest before serving.