A bright and flavorful seafood dish that’s both light and satisfying—this baked mahi-mahi recipe brings together fresh citrus, aromatic herbs, and tender fillets for an effortless yet elegant meal. It’s the kind of recipe that feels fancy enough for entertaining but is simple enough to make on a busy weeknight. The combination of juicy lemon slices, herby accents, and a flaky, perfectly cooked fillet brings a sense of freshness to every bite.
Ingredient Breakdown
Mahi-mahi is a firm, white fish known for its mild taste and delicate texture. It pairs beautifully with vibrant flavors, making it an ideal canvas for citrus and herbs. The fresh lemon adds brightness and acidity, both in juice and sliced form—squeezed juice provides a zingy marinade while the slices gently caramelize during baking, infusing the fish with subtle fragrance.
Olive oil coats the fillets and helps them roast gently, preserving moisture and giving the edges a slight golden hue. Garlic, though optional, offers depth and savory warmth. The chopped parsley and dill introduce a garden-fresh note, adding a clean, herby finish without overpowering the natural flavor of the fish.
Fresh herbs are best when available, offering vibrant color and aroma. If you’re using dried, reduce the quantity slightly—dried herbs are more concentrated and can quickly overwhelm the balance. Salt and black pepper round out the seasoning, ensuring every bite is seasoned and satisfying.
Step-by-Step Preparation Guide
Start by preparing the fish properly. Patting the fillets dry is crucial—it allows the surface to brown lightly and ensures the seasoning clings rather than sliding off. Place the fillets flat on a parchment-lined sheet pan, spaced apart to cook evenly.
Season each fillet with salt and pepper, keeping it simple to let the natural flavor shine. Drizzle olive oil evenly across the tops, allowing a bit to pool underneath. Scatter the minced garlic (if using) along with fresh parsley and dill over the fillets. This creates a herby crust that roasts into the flesh for maximum flavor.
Squeeze lemon juice from half a lemon over the fillets for acidity, then lay thin lemon slices on or beside each piece. These slices roast alongside the fish, releasing citrusy oils and adding aromatic depth as they cook.
Slide the tray into a preheated 400°F (200°C) oven and bake for 12 to 18 minutes. Watch for the flesh to turn from translucent to opaque—it should flake easily when touched with a fork. Avoid overcooking, as mahi-mahi can dry out quickly. Once done, use a wide spatula to lift the fish gently onto serving plates.
Recipe Tips & Frequently Asked Questions
Selecting the best mahi-mahi fillets from the market:
Choose fillets that are firm to the touch, with a slightly translucent sheen and no strong odor. Uniform thickness helps ensure even cooking.
How to avoid dry fish: oven timing and thickness tips:
For fillets around 1-inch thick, 15 minutes is usually ideal. Thinner fillets may only need 12 minutes. Always check early to avoid overbaking.
Adjusting the flavor profile with different herbs or spice additions:
Substitute or combine herbs like tarragon, basil, or chives. Add a pinch of chili flakes or smoked paprika for a bolder edge.
When to use parchment paper vs. foil for better texture:
Parchment helps retain moisture and prevents sticking, while foil can promote slightly crisped edges. Use based on preference and cleanup ease.
Can I use frozen mahi-mahi for this recipe?
Yes—thaw completely in the refrigerator, then pat dry thoroughly before seasoning and baking.
How can I tell when the fish is perfectly cooked?
Look for a change in color from translucent to opaque and test with a fork—the fish should flake apart without resistance.
What can I use if I’m out of fresh herbs?
Dried herbs work in smaller amounts. For freshness, consider lemon zest or finely chopped green onions as a bright alternative.
Can this be prepared ahead of time or meal prepped?
You can prep and season the fillets a few hours ahead and refrigerate. Reheating cooked fish is possible but best done gently to preserve moisture.
What to Serve With This Recipe
For a balanced plate, serve the baked mahi-mahi with garlic-roasted vegetables such as carrots, asparagus, or zucchini. Their slightly charred edges and tender centers pair beautifully with the flaky fish.
If you prefer grains, consider a bed of fluffy couscous, buttery quinoa, or a fragrant rice pilaf. These soak up the citrusy juices from the fish and create a satisfying base. Add a refreshing element with a crisp green salad—toss arugula or baby spinach with a citrus vinaigrette to echo the lemon notes in the dish.
For beverages, a chilled glass of Sauvignon Blanc or Pinot Grigio works beautifully. Non-alcoholic options include a minty lemon spritz or cucumber-lime tonic for a crisp, refreshing pairing.
Creative Variations
This recipe lends itself well to substitutions and upgrades. You can replace mahi-mahi with other firm fish like halibut, snapper, or tilapia—adjust cooking time based on thickness.
Enhance the sheet pan with additions like halved cherry tomatoes, thinly sliced onions, or bell peppers for extra color and flavor. For a Mediterranean twist, scatter capers or pitted olives around the fish before baking.
Want something richer? Use a citrus-herb compound butter instead of plain olive oil, or finish the dish with a drizzle of chili oil or lemon-infused olive oil before serving for a gourmet flourish.
Baked mahi-mahi fillet with herbs and lemon is a simple yet impressive dish that fits effortlessly into weeknight dinners or weekend gatherings—bringing fresh, vibrant flavor to the table in just under 30 minutes. Whether served with roasted vegetables or a chilled glass of wine, it delivers clean taste, elegant presentation, and satisfying texture with minimal fuss.
Ingredients
2 (6–8 oz each) mahi-mahi fillets (or other firm white fish)
2 tablespoons olive oil
1 lemon – half juiced, half thinly sliced
2 cloves garlic, finely minced (optional)
1 teaspoon fresh parsley, chopped (or ½ teaspoon dried)
1 teaspoon fresh dill, chopped (or ½ teaspoon dried)
Salt, to taste
Black pepper, freshly ground, to taste
Optional garnishes: additional lemon wedges, fresh chopped herbs
Instructions
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to keep cleanup quick and simple while preventing sticking.
Use paper towels to gently blot any excess moisture from the mahi-mahi fillets—this step is crucial to achieving a clean, tender finish. Lightly season both sides of each fillet with salt and freshly ground black pepper, ensuring an even distribution of flavor.
Arrange the seasoned fillets in a single layer on the prepared baking sheet. Drizzle the olive oil evenly over the surface of the fish, allowing it to seep slightly underneath. Scatter the minced garlic (if using) and chopped herbs—parsley and dill—across the top, ensuring each bite is infused with aromatic freshness.
Squeeze the juice from one half of the lemon directly over the fillets, coating them in a bright citrus layer. Then, place the thin lemon slices on or around the fish to roast gently during baking, adding both flavor and visual appeal.
Slide the tray into the preheated oven and bake for 12 to 18 minutes. The fillets are done when the flesh turns opaque and easily flakes with a fork—be careful not to overcook, as mahi-mahi can dry out quickly.
Transfer the cooked fish to serving plates using a spatula. Garnish with extra herbs or fresh lemon wedges, if desired. Serve immediately with your favorite accompaniments such as roasted vegetables, seasoned quinoa, or a crisp green salad.
Baked Mahi-mahi Fillet Recipe
Ingredients
- 2 6–8 oz each mahi-mahi fillets (or other firm white fish)
- 2 tablespoons olive oil
- 1 lemon – half juiced half thinly sliced
- 2 cloves garlic finely minced (optional)
- 1 teaspoon fresh parsley chopped (or ½ teaspoon dried)
- 1 teaspoon fresh dill chopped (or ½ teaspoon dried)
- Salt to taste
- Black pepper freshly ground, to taste
- Optional garnishes: additional lemon wedges fresh chopped herbs
Instructions
- Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to keep cleanup quick and simple while preventing sticking.
- Use paper towels to gently blot any excess moisture from the mahi-mahi fillets—this step is crucial to achieving a clean, tender finish. Lightly season both sides of each fillet with salt and freshly ground black pepper, ensuring an even distribution of flavor.
- Arrange the seasoned fillets in a single layer on the prepared baking sheet. Drizzle the olive oil evenly over the surface of the fish, allowing it to seep slightly underneath. Scatter the minced garlic (if using) and chopped herbs—parsley and dill—across the top, ensuring each bite is infused with aromatic freshness.
- Squeeze the juice from one half of the lemon directly over the fillets, coating them in a bright citrus layer. Then, place the thin lemon slices on or around the fish to roast gently during baking, adding both flavor and visual appeal.
- Slide the tray into the preheated oven and bake for 12 to 18 minutes. The fillets are done when the flesh turns opaque and easily flakes with a fork—be careful not to overcook, as mahi-mahi can dry out quickly.
- Transfer the cooked fish to serving plates using a spatula. Garnish with extra herbs or fresh lemon wedges, if desired. Serve immediately with your favorite accompaniments such as roasted vegetables, seasoned quinoa, or a crisp green salad.
