Kosher salt and freshly cracked black pepperto taste
1large russet potatosliced thin
1medium onionsliced thin
1lemoncut in half with only half of the lemon sliced thin (the remaining half can be used for juice before serving)
Preheat the oven to 375 degrees F.
Rinse and pat dry the two Mahi Mahi fillets. Sprinkle with salt and pepper, to taste.
Wrap each fillet in 2 to 3 slices of bacon. Drop a couple of pieces of butter onto a sheet of foil large enough to completely enclose the fillet, then lay the fish on top. Place sliced potatoes and onion rings on top of the bacon wrapped fillets.Top the potatoes and onions with a few slices of lemon and then drizzle with a little Worcestershire sauce and pats of butter. Sprinkle with a little more salt and pepper.
Wrap up the edges of the foil tightly to create a seal and place the packets on a baking sheet.
Bake for about 45 minutes or the potatoes are fork-tender and the fish flakes.
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