Baked Mahi Mahi with Herbs and Olives
Delicious baked mahi recipe with the perfect balance of flavors thanks to an herb vinaigrette and olives. The easy sheet pan recipe is ready in 30 minutes.
Servings: 4
Calories: 349kcal
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.
- In a small bowl, whisk together butter, honey, minced garlic, and thyme, and parsley to make a dressing. Set aside.
- 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
- 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.
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.
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