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–+ servings
Baked Mahi Mahi Recipe

Baked Mahi Mahi Recipe: Quick, Healthy & Bursting with Flavor

This Baked Mahi Mahi Recipe combines quick preparation and healthy ingredients, perfect for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: Seafood
Calories: 191
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 4 fillets Mahi Mahi Can substitute with tilapia or cod.
  • 2 pieces Lemons Fresh lemons preferred.
  • 4 tablespoons Butter Can substitute with olive oil for a lighter option.
For the Seasoning
  • 1 teaspoon Paprika Smoked paprika adds deeper flavor.
  • 1 teaspoon Garlic powder Can substitute with fresh garlic.
  • 1 teaspoon Dried oregano Basil or thyme are alternatives.
  • 1 teaspoon Sea salt Adjust according to preference.
  • 1 teaspoon Dried thyme Can use fresh thyme.
  • 1 teaspoon Red pepper flakes Adjust to taste.
  • 1 teaspoon Onion powder Can substitute with fresh onions.
  • 1 teaspoon Ground black pepper For a gentler option, use white pepper.
For the Garnish
  • 2 tablespoons Parsley Freshly chopped.

Equipment

  • Oven
  • Baking sheet
  • Aluminum foil
  • Mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Line a rimmed baking sheet with aluminum foil and place lemon slices in a single layer on the foil.
  3. Place the mahi mahi fillets on top of the lemon slices, brush with melted butter.
  4. Combine paprika, garlic powder, oregano, sea salt, thyme, red pepper flakes, onion powder, and black pepper in a bowl.
  5. Sprinkle the seasoning mixture over both sides of the mahi mahi fillets.
  6. Bake for 10 minutes until the fish is opaque and flakes easily with a fork.
  7. Broil for an additional 1.5 minutes for a crispy finish.
  8. Garnish with freshly chopped parsley and serve immediately.

Nutrition

Serving: 1filletCalories: 191kcalProtein: 28gFat: 9gSaturated Fat: 5gCholesterol: 70mgSodium: 500mgPotassium: 300mg

Notes

Pat fish dry before seasoning for better adherence and texture. Check for doneness with a meat thermometer at 145°F.

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