This easy recipe is a reliable weeknight fish dinner. The mahi filets are gently baked over lemons with a herb butter. The fish is then topped with a quick olive and fresh herb dressing. Everything comes together in about 30 minutes, making it ideal when you want a low-effort dinner that still tastes intentional.
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Quick and easy dinner recipes that the whole family can agree on are so hard to find. My go-tos are gluten-free chicken piccata and my favorite pork chop skillet recipe, but I was missing that perfect weeknight fish recipe... until now!
Mahi mahi is an ideal fish for baking because of its firm texture and mild flavor, which hold up well in the oven. Baking the fish at a moderate temperature allows it to cook evenly while staying moist. Placing the fillets directly on lemon slices serves two purposes: it prevents sticking and gently steams the underside of the fish, adding subtle citrus flavor.
The combination of butter and olive oil keeps the fish tender, while the honey balances the acidity of the lemon and the saltiness of the olive topping. Serve with lemon basil rice and sauteed green beans for a complete meal.
🧾Ingredient Notes
- Fish- 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. Cod or Halibut can be substituted.
- Oil- Olive oil or other neutral oil.
- Butter- Vegan butter or more olive oil can be substituted to make this recipe dairy-free
- Olives- I used Castelvetrano olives because of their mild flavor but any type of green olive works.
⏲️Tips for Making Mahi Mahi
- For the best seasoning sprinkle the salt and pepepr on and then top with the melted butter mixture.
- I prefer chunky chopped olives. However, my husband preferred when I minced them together like tapenade. Your choice!
- Cook times vary by oven but typically the fish takes 18 minutes at 375 degrees. I begin checking the fish at 15 minutes. The internal temperature of the fish should be 145°F degrees.
Common Recipe Questions
Can I cook mahi mahi from frozen?
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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📖 Recipe Card
Baked Mahi Mahi with Herbs and Olives
Ingredients
- 4 Mahi Mahi fillets about 1 ½ pounds
- 4 Tablespoons olive oil divided
- 3 Tablespoons unsalted butter melted
- 2 garlic cloves
- 1 teaspoon dried thyme
- 2 teaspoons honey
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- pinch crushed red pepper flakes
- 2 lemons sliced into thin rounds
- 2 Tablespoons minced fresh parsley
- ½ cup minced red onion
- ½ cup minced Castelvetrano olives or other green olives
Instructions
- Preheat oven to 375 F degrees. Brush the pan with half of the 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, 4 Tablespoons olive oil
- In a small bowl, whisk together butter, honey, minced garlic, and thyme, and parsley to make a dressing. Set aside.3 Tablespoons unsalted butter, 2 garlic cloves, 1 teaspoon dried thyme, 2 teaspoons 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 mahi½ teaspoon black pepper, 1 teaspoon kosher salt, pinch crushed red pepper flakes, 2 lemons
- Bake at 375°F for 15-20 minutes or until the center of the fillet is flaky and cooked thoroughly with an opaque color.
- Mix together the remaining oil with the parsley, onion and olives and spoon over the fish before serving.2 Tablespoons minced fresh parsley, ½ cup minced red onion, ½ cup minced Castelvetrano olives
Notes
- The fish is done when the internal temperature reaches 145 F degrees.
- 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. I do not recommend reheating fish in the microwave.
Diane Orona says
I've made a lot of dishes from online recipes, but this one beats them all! So many different flavors in one dish.... will sure to be making this again!!