This oven baked mahi mahi recipe is perfect year-round. With a fresh herb dressing and loaded with aromatics, this easy recipe is ready in 30 minutes. Mahi is easy to cook and perfect for baking, making it ideal for a quick weeknight dinner.
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Quick and easy dinner recipes that the whole family can agree on are so hard to find. My go-to bavette steak recipe, gluten-free chicken piccata, and favorite pork chop skillet recipe are all favorites but I was missing that perfect weeknight fish recipe... until now!
📖Why This Recipe Works
There is something about this delicious fish recipe that reminds me of chicken Mirabella, the perfect mix of sweet and salty. Honey and olives may seem a bit off but they are in perfect balance thanks to the acid in the lemon juice and the fat in the butter.
Each piece of fish is stacked with the ingredients so any picky eaters can just skip the items they might not like olives or onions, without any extra work on the chef. This recipe is also naturally gluten-free as written.
Mahi mahi fish is obviously the main ingredient. You can use fresh fish or previously frozen fish that has been thawed. Mahi is great for baking. Its firm texture and mild flavor are ideal.
For this recipe, we are using fillets, but you can also make this recipe with mahi mahi steak pieces.
For this recipe you also will need:
- Olive Oil- Or other neutral oil.
- Fresh Parsley and Dried Thyme- Sometimes mixing fresh and dried herbs give you an amazing flavor combination.
- Honey-Just a tad, if you are keto or avoiding sugar you can sub in our chimichurri dressing for the dressing in this recipe.
- Fresh Lemons
- Sea Salt, Black Pepper, & Crushed Red Pepper
- Butter- Vegan butter or more olive oil can be substituted to make this recipe dairy-free
- Green Olives- I love green olives and feel like they are underutilized. You can substitute black, kalamata, or whatever olive you like. Or just skip them.
- Red Onion
See the recipe card for exact quantities.
⏲️How to Bake Mahi Mahi
This recipe can be made on a sheet pan or in a baking dish. Whichever you choose, start by brushing the pan with olive oil. There is no need to use parchment paper.
Preheat your oven to 375 F degrees. We are going to roast our mahi on low heat, it is the key to getting perfectly flakey fish.
Step 1- Prep
Before we get the fish in the oven, we need to do a few prep items. First, slice the lemons into rounds. You will need 8 thin slices. I prefer thin slices for the onions and chunky chopped olives. However, my husband preferred when I minced them together like tapenade. Your choice!
For the dressing whisk together the honey, minced parsley, dried thyme, and minced garlic. You can also put the whole ingredients in a mini food processor and whip it up.
Unwrap the mahi fillets. Use paper towels to blot the pieces dry.
Step 2- Assemble
Layout pairs of lemon slices on your prepared baking sheet. Lay each piece of fish down on 2 lemon slices. Not only does the lemon infuse flavor but it is a trick to stop the fish from sticking.
Sprinkle the tops of each piece with salt and pepper. Drizzle each piece of fish with the herb and garlic dressing. Cut the cold butter into pieces and dot over the fish fillets and top with the olives and onions.
Step 3- Bake
Cook times vary by oven but typically the fish takes 18 minutes at 375 degrees. I begin checking the fish beginning at 15 minutes. The internal temperature of the fish should be 145 F degrees.
🥗What to Serve with Baked Mahi Mahi
This recipe is perfectly paired with our feta and lemon roasted potatoes and fresh green beans in garlic. In the summer pair mahi-mahi with our parmesan baked zucchini and summer squash or gluten-free corn casserole.
For more ideas check out all our gluten-free side dish recipes.
👩🏻🍳 Expert Tip
Do not flip the mahi mahi during cooking. The beauty of this dish is that is perfectly stacked and just needs to be lifted from the baking dish to your serving platter.
🌡️Storage and Food Safety
Leftovers should be immediately placed in an airtight container and stored in the fridge for no more than 2 days. Reheat on a sheet pan in the oven at 375 F for 15 minutes.
We do not recommend reheating fish in the microwave.
Fresh mahi should be cooked within 24 hours of purchase. Store in the original packaging in the refrigerator.
Wash your hands after touching the raw fish. Do not reuse raw fish utensils for other items.
More Seafood Recipes
💬Frequently Asked Questions
The FDA states fish is done at 145 F degrees. I recommend pulling the fish from the oven between 137 F degrees and 140 F degrees. Rest for 5 minutes to allow the residual heat to finish cooking the fish and to bring it up to the correct temperature.
Mahi mahi can be cooked frozen but it is not recommended as the outside will dry out before the center is cooked leaving a less than desirable texture. Mahi mahi should be thawed in the refrigerator overnight. For quick thawing, place the mahi in a sealed plastic bag. Submerge in a bowl of cool water for 45 minutes.
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Baked Mahi Mahi with Herbs and Olives
- 4 Mahi Mahi fillets about 1 ½ pounds
- 2 tablespoon olive oil
- 1 tablespoon fresh parsley
- 2 garlic cloves
- 1 teaspoon dried thyme
- 1 tablespoon raw honey
- 2 lemons sliced into thin rounds
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- pinch crushed red pepper flakes
- 3 tablespoon unsalted butter
- 1 small red onion sliced into thin rings
- ½ cup green olives chopped
- Preheat oven to 375 F degrees. Brush the pan with olive oil and set aside. Use a clean paper towel to pat both sides of the fish dry. Run your finger over the fish to check for any bones. Remove as needed.4 Mahi Mahi fillets, 2 tablespoon olive oil
- In a small bowl, whisk together honey, minced garlic, thyme, and parsley to make a dressing. Set aside.1 tablespoon fresh parsley, 2 garlic cloves, 1 teaspoon dried thyme, 1 tablespoon raw honey
- Lay the lemon slices in pairs on the baking sheet. Place fish on top of lemon slices, with each fish fillet having 2 slices underneath. Sprinkle the salt, pepper, and chili flakes over the fish. Spoon the dressing on top of the mahi. Dot the butter over the fish. Top with the chopped olives and onion.2 lemons, ½ teaspoon black pepper, 1 teaspoon kosher salt, 3 tablespoon unsalted butter, 1 small red onion, ½ cup green olives, pinch crushed red pepper flakes
- Bake at 375°F for 15-20 minutes or until the center of the fillet is flaky and cooked thoroughly with an opaque color.
- The fish is done when the internal temperature reaches 145 F degrees.