Baked Mahi Mahi with Lemon, Garlic and Herbs
Mild mahi mahi fillets baked with garlic, lemon, oregano and cherry tomatoes, finished with a light, savory pan sauce.
Ingredients
- 1 1/2 lb mahi mahi fillets four skinless 6-oz pieces of similar thickness
- 2 tbsp extra-virgin olive oil
- 2 tbsp unsalted butter melted for finishing; or use olive oil
- 4 garlic cloves finely minced
- 1 lemon 1 tsp zest, about 2 tbsp juice; optional thin slices
- 1 cup cherry tomatoes halved
- 1 tsp dried oregano
- 1/2 tsp sweet paprika
- 1/2 tsp kosher salt
- 1/4 tsp black pepper freshly ground
- 2 tbsp fresh parsley chopped
Instructions
- Heat oven to 400°F (205°C), lightly oil a shallow baking dish, and pat four mahi mahi fillets dry.
- Mix olive oil, garlic, oregano, paprika, salt, pepper and lemon zest. Brush lightly over the fish.
- Place fillets in a single layer. Scatter halved cherry tomatoes around them; add a few lemon slices beside fish if desired.
- Bake on the middle rack about 12–18 minutes depending on thickness, checking early. Fish should reach 145°F (63°C) or be opaque and flake easily.
- Remove dish from oven. Stir melted butter and fresh lemon juice into the warm tomato-garlic pan juices; spoon sauce around fish.
- Sprinkle chopped parsley over the fillets and serve promptly with rice or vegetables.
Notes
Times assume 3/4–1-inch mahi mahi fillets and a fully preheated 400°F (205°C) oven; actual baking may take 12–18 minutes or longer depending on thickness. Check fish center at 145°F (63°C) or opaque and flaking before serving. Mahi mahi is lean, so avoid unnecessary extra time. Contains fish; optional butter adds dairy.