Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    plum tomatoes
   4      tablespoons   olive oil
   7      cloves        garlic -- peeled
   1      sprig         fresh basil
   2      sprigs        thyme
   1      sprig         fresh rosemary
                        ***for the potatoes***
   1 1/4  pounds        russet potatoes -- peeled
   1      cup           heavy cream
   2      tablespoons   olive oil
                        salt and pepper to season
                        ***for the fish***
   4      7 oz          mahi mahi fillets
   8                    crimini mushrooms
                        salt and pepper -- to taste
   2      tablespoons   olive oil

Preparation:

TO ROAST TOMATOES: Cut a cross into the top of tomatoes and blanch in boiling water for 5 seconds. Drop into ice water to stop cooking. Peel, quarter and seed tomatoes. In a saucepan, combine olive oil, fresh herbs, garlic cloves and tomatoes. Cover and slowly roast in a preheated oven at 200F for about 1 hour or until tender. Remove from oven; discard herbs. Reserve in separate bowls the garlic cloves, tomato petals and olive oil. TO MAKE MASHED POTATOES: Boil peeled potatoes until fork tender in salted water. Strain and puree in a food mill or use mixer to whip In the meantime, heat heavy cream and add 2 tbs. olive oil from the roasted tomatoes. With a fork, mash the roasted garlic (from above) and add potatoes and garlic into the hot cream. Stir with a wooden spoon until well incorporated. Season with salt and pepper and set aside. TO COOK FISH: Use very firm crimini mushrooms or button mushrooms only. Cut off stems; slice mushrooms as thinly as possible. Shingle slice mushrooms atop the fillet. Season with salt and pepper just before searing the fish. In a sauté pan, add olive oil and sear fish fillet with the mushroom side down for 2 to 3 minutes or until mushrooms are golden. Turn fish and finish cooking in preheated oven at 375 for about 5 to 7 minutes depending on thickness of fish. Serve fish atop bed of garlic mashed potatoes, with roasted tomato petals around plate.