Introduction

Hey there, friend! There’s just something so special about a healthy, flavorful fish dinner that makes you feel good from the inside out, isn’t there? Maybe it reminds you of a seaside vacation, or perhaps just a simple weeknight meal that feels a little extra special. Well, get ready, because this Baked Mahi Mahi recipe is about to become one of your absolute favorites. It’s incredibly simple, comes together in a flash, and delivers big, bright flavors that everyone at your table will adore. Seriously, you won’t believe how easy it is to get this deliciousness on your plate!

Why You’ll Love This Recipe

Fast – Ready in under 20 minutes!
Easy – Perfect for beginners or busy weeknights.
Healthy – A lean protein packed with flavor.
Crowd-pleasing – Even picky eaters often love mild white fish.

Ingredients

Gather ’round, let’s talk ingredients! You don’t need anything fancy for this, just fresh, simple goodness.

1 lb Mahi mahi, fillets: Look for fresh or frozen (and thawed) fillets. Mahi mahi is mild and firm, perfect for baking!
2 Lemons: You’ll use the juice and maybe a few slices for baking. Fresh lemon makes a HUGE difference.
1/2 tsp Garlic powder: Easy way to add that essential garlic flavor without mincing.
1/4 tsp Onion powder: Adds another layer of savory goodness.
1/2 tsp Dried oregano: A classic herb that pairs beautifully with fish and lemon.
2 tbsp Fresh parsley, chopped: For a bright, fresh finish! If you only have dried, use about 1 tsp in the seasoning mix.
1/4 tsp Dried thyme: Just a hint of earthy flavor.
1/4 tsp Ground black pepper: Freshly ground is always best!
1/2 tsp Paprika: Adds lovely color and a touch of mild flavor.
1/4 tsp Red pepper flakes: Gives it just a tiny kiss of heat. Adjust to your liking!
1/2 tsp Sea salt: Essential for bringing out all those wonderful flavors.
2 tbsp Butter: Melted butter adds richness and helps the fish stay moist. Olive oil works too!

How to Make It

Alright, let’s get baking! You’re going to be amazed at how straightforward this is.

First things first, preheat your oven to 400°F (200°C). While it’s heating up, grab a baking dish and maybe line it with parchment paper for super easy cleanup – trust me on this one!

Pat your mahi mahi fillets dry with paper towels. This helps them cook evenly and get a nice texture. Place them in your prepared baking dish.

In a small bowl, whisk together the melted butter (or olive oil) and the juice from one of your lemons. Pour this lovely mixture over the fish fillets, making sure they’re well coated.

In another small bowl, mix together your magical seasoning blend: the garlic powder, onion powder, dried oregano, dried thyme, ground black pepper, paprika, red pepper flakes, and sea salt. Sprinkle this evenly over the top of the fish fillets.

Slice your second lemon thinly and arrange the slices over and around the fish. This adds extra lemon flavor and looks pretty too!

Now, pop the dish into your preheated oven. How long you bake it depends on the thickness of your fillets, but it’s usually somewhere between 12 to 18 minutes. The fish is done when it’s opaque and flakes easily with a fork. Be careful not to overcook it, or it can dry out!

Once it’s perfectly cooked, pull it out of the oven. Sprinkle the fresh chopped parsley over the top for a burst of color and freshness right before serving. And there you have it – your gorgeous, flavorful baked mahi mahi is ready!

Substitutions & Additions

One of the best things about a simple recipe like this is how easy it is to play around with!

Different Fish: Don’t have mahi mahi? This recipe works beautifully with other firm white fish like cod, halibut, snapper, or even salmon (though cooking time might vary slightly).
Herbs: Feel free to swap the dried herbs for others! Dill, basil, or a seafood blend would be lovely.
Spice Level: Want more heat? Add more red pepper flakes. No heat? Leave them out!
Veggies: Want to make it a full meal in one pan? You can add quick-cooking vegetables like asparagus, broccoli florets, or cherry tomatoes to the baking dish alongside the fish. Toss them with a little olive oil, salt, and pepper first.
Citrus: No lemons? Limes work too!

Tips for Success

Here are a few little pointers I’ve picked up to help you get perfect results every time:

Don’t Overcook: This is the number one rule for fish! Start checking for doneness around the 10-12 minute mark for thinner fillets. Fish should flake easily but still be moist.
Pat Dry: Seriously, don’t skip drying the fish fillets. It helps everything cook better.
Use Fresh Lemon: Bottled lemon juice just doesn’t compare in terms of bright, fresh flavor.
Parchment Paper: I mentioned it before, but it’s worth repeating. It makes cleanup a breeze!

How to Store It

Got leftovers? Lucky you! Let the fish cool completely, then transfer it to an airtight container. It will keep in the refrigerator for 2-3 days. You can gently reheat it in the microwave or oven, but try not to overheat it, or it might dry out. It’s also delicious cold or flaked over a salad!

FAQs

Can I use frozen mahi mahi?

Absolutely! Just make sure it’s completely thawed according to package directions before you start the recipe. Pat it very dry after thawing.

How do I know when the fish is cooked through?

The easiest way is to gently push a fork into the thickest part of the fillet. It should flake easily and appear opaque throughout. Aim for an internal temperature of 145°F (63°C) if you want to be extra precise, but the fork test is usually sufficient.

What should I serve with this?

So many options! Steamed rice or quinoa, roasted vegetables (like the ones you could bake alongside it!), a simple green salad, or some crusty bread are all fantastic choices.

Easy Lemon Herb Baked Mahi Mahi

A simple, flavorful, and healthy baked mahi mahi recipe that's perfect for busy weeknights and comes together in under 20 minutes. Features bright lemon and classic herbs.

Print Recipe Pin Recipe

Cook Time 15

Equipment

Baking dish
Parchment paper Optional, for easy cleanup
Small bowl For whisking butter/lemon
Small bowl For mixing seasoning blend

Ingredients

Main Ingredients

1 lb Mahi mahi fillets Look for fresh or frozen (and thawed). Pat dry.
2 Lemons One for juice, one for slices. Fresh makes a big difference.
2 tbsp Butter Melted. Olive oil works too.

Seasoning Blend

0.5 tsp Garlic powder
0.25 tsp Onion powder
0.5 tsp Dried oregano
0.25 tsp Dried thyme
0.25 tsp Ground black pepper Freshly ground is best.
0.5 tsp Paprika
0.25 tsp Red pepper flakes Adjust to your liking.
0.5 tsp Sea salt
2 tbsp Fresh parsley Chopped, for garnish. Use about 1 tsp dried if fresh isn't available.

Instructions

Preheat your oven to 400°F (200°C).
Grab a baking dish and line it with parchment paper for easy cleanup (optional).
Pat the mahi mahi fillets dry with paper towels and place them in the prepared baking dish.
In a small bowl, whisk together the melted butter (or olive oil) and the juice from one lemon.
Pour this mixture over the fish fillets, ensuring they are well coated.
In another small bowl, mix together the garlic powder, onion powder, dried oregano, dried thyme, ground black pepper, paprika, red pepper flakes, and sea salt.
Sprinkle the seasoning blend evenly over the top of the fish fillets.
Slice the second lemon thinly and arrange the slices over and around the fish.
Bake in the preheated oven for 12 to 18 minutes, depending on the thickness of the fillets. The fish is done when it's opaque and flakes easily with a fork.
Carefully remove the dish from the oven once cooked.
Sprinkle the fresh chopped parsley over the top before serving.

Notes

Don't overcook the fish – it can dry out! Start checking around 10-12 minutes for thinner fillets. Patting the fish dry helps it cook better. Use fresh lemon for the best flavor. Parchment paper makes cleanup a breeze. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days; reheat gently.