This post may contain affiliate links. Please read our disclosure policy.
This easy Mahi Mahi recipe is an all-in-one dinner that’s so delicious! You’ll love the firm white fish, tender vegetables, and fragrant Mediterranean spices.
You guys. You GUYS! After all these years, I think you’ve noticed that I obsess over fish. From simple garlic butter salmon to a whole branzino, I’m all about great seafood. But, I’m not sure I even have words for this mahi mahi recipe. Let me just say that this way of cooking fish may just be your new go-to recipe for mahi mahi tacos It’s that good!
Why You’ll Love This Mahi Mahi Recipe
- One-pan wonder! I love sheet pan dinners and I adore fish. But when you put the two together with plenty of tender veggies, you’ve got yourself a winning dinner idea. Everything this this recipe roasts together for an easy, no-mess meal.
- Incredibly flavorful. A blend of Mediterranean spices, garlic, and lemon brings out the best in the mahi mahi.
- Perfectly tender fish. Roasting keeps the fillets juicy, flaky, and packed with natural flavor.
- Quick and easy. Minimal prep and just 20 minutes in the oven make this a great weeknight dinner.
- Pairs with anything. Serve it over rice, quinoa, or a fresh salad for a complete meal.
Looking for more seafood dinners? Check out my baked lobster tail recipe and this fantastic recipe for baked cod.
What Is Mahi Mahi?
Mahi Mahi is a mild, slightly sweet white fish with a firm, flaky texture that’s perfect for roasting, grilling, or pan-searing. It holds up beautifully to heat, so it stays juicy and tender while soaking up all the flavors you throw at it. Think of it as a lighter, more flavorful alternative to cod or halibut — especially when paired with bright citrus, garlic, or Mediterranean spices!
Mahi Mahi is a popular fish because of its mild, clean flavor and firm texture. It tastes similar to swordfish, with the darker parts of the fillets having a stronger taste than the pale parts.
What You’ll Need
Although this roasted mahi mahi dinner might seem out of the ordinary, thanks to the Mediterranean flavors, it’s actually made with familiar, everyday ingredients. Here’s a quick look at what you’ll need. Scroll down to the recipe card for a printable list.
- Fish: For this recipe, I use 4 mahi mahi fish fillets, about 6 ounces each.
- Olive Oil: You’ll want a good quality olive oil to drizzle over the veggies and a little more for the fish.
- Herbs & Spices: For this recipe, we’ll be using a teaspoon each of smoked paprika, cumin, coriander, garlic powder and thyme. It’s going to be delicious!
- Salt & Black Pepper: To enhance all the flavors.
- Zucchini: Wash and cut your zucchini into one-inch thick slices.
- Bell Pepper: Chop up one red bell pepper.
- Onion: Peel one onion and cut it into 8 wedges. I prefer red onions for this dish, but white onions or yellow onions will also work.
- Chickpeas: Drain and rinse one 15-ounce can of chickpeas, then pat them dry with paper towels. You can also use leftover cooked chickpeas, if you have any, or cook your own before making this meal.
- Mint or Parsley: I like garnishing my dish with freshly chopped mint or parsley.
- Yogurt: For serving, optional, but, like, totally recommended.
- Lemon Wedges: For serving.
How To Make Roasted Mahi Mahi
Making this dish is simple! There are veggies to peel and cut, spices to measure and mix, and then bake.
- Prep Oven, Pan & Seasoning Blend: Preheat the oven to 450˚F. In a small mixing bowl, combine the paprika, cumin, coriander, garlic powder, thyme, salt and pepper. Set aside. Line a large sheet pan with parchment paper or aluminum foil.
- Season & Bake Veggies: Place the prepared zucchini, peppers, onions and chickpeas on the sheet pan; drizzle with 1 tablespoon oil, and toss with half of the spice mixture. Spread out in one single layer and bake for 15 minutes.
- Season & Bake Fish: In the meantime, coat the fish with the remaining oil and remaining spice mixture; rub in the spice all around the fillets. Remove the sheet pan from the oven and nestle the seasoned mahi mahi between the veggies. Bake for 10 more minutes, or until the fish is cooked through.
- Let Rest & Serve: Remove the sheet pan from the oven and let it stand for 5 minutes. Garnish with mint or parsley. Serve with yogurt and lemon wedges, if desired.
Recipe Tips
Even a recipe as easy as this one can be tricky if you’re not used to cooking fish. Here are a few tips to help you make the most of your baked mahi mahi.
- Cook Times are Approximate: How long the fish takes to cook really depends on your oven and the thickness of each fillet. So test them early, and be ready to take them out if they cook too quickly. You can set them aside on a warmed plate to rest while the veggies finish cooking, if necessary. Fish is cooked through when internal temperature registers at 145˚F. Use an instant read thermometer to check for doneness.
- Room Temp Is Best: Most meats, including fish, cook best if you remove them from the fridge a little while before cooking them. Try taking your mahi mahi fillets out of the refrigerator about 20 to 30 minutes before cooking. The result will be more tender and juicy.
- Don’t Skip the Resting Time: Letting your fillets rest after cooking allows them to stabilize. The juices won’t run out when you cut into them, and they’ll be juicier and more flavorful.
Serving Suggestions
This easy mahi mahi dinner is really complete as-is: you’ve got the fish, the veggies, and of course the chickpeas, so it’s a very filling meal! But if you are serving a crowd or need some sides to round things out, make a Mediterranean salad with my no knead skillet olive bread for a side that’ll have your mouth watering!
This is a good meal to serve alongside mashed potato pancakes or these crispy sweet potato wedges for a tasty, munchable side. You could do a simple garden salad with your favorite vinaigrette, but if you really want to wow everyone, try this gorgeous roasted butternut squash salad studded with pepitas, pomegranate arils, feta cheese, and more.
How to Store and Reheat Leftovers
- Store in the fridge: Place leftover fish and veggies in shallow, airtight containers. Cooked fish can be stored in the fridge for 3-4 days or in the freezer for 2 to 3 months.
- To reheat: Place in a baking dish and cover with foil. Bake the fish at 275°F just until heated through; do not overcook.
More Fish Dinners
Pin this now to find it later
Pin It
Roasted Mahi Mahi
Ingredients
- 4 mahi mahi fillets, about 6-ounces each
- 1½ tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper, or to taste
- 1 zucchini, cut into 1-inch slices
- 1 red bell pepper, chopped
- 1 red onion, cut into 8 wedges
- 1 can (15.5 ounces) garbanzo beans, drained, rinsed, and dried with paper towels
- fresh chopped mint or parsley, for garnish, optional
- yogurt, for serving, optional
- lemon wedges, for serving
Instructions
- Preheat oven to 450˚F.
- In a small mixing bowl combine paprika, cumin, coriander, garlic powder, thyme, salt, and pepper. Set aside.
- Line a large sheet pan with parchment paper or aluminum foil. You can also use a large ovenproof pan.
- Add prepared zucchini, peppers, onions, and chickpeas to the sheet pan; drizzle with 1 tablespoon oil and toss with half of the spice mixture.
- Spread out in one single layer and bake for 15 minutes.
- In the meantime, coat fish with remaining oil and remaining spice mixture; rub in the spice all around the fillets.
- Remove sheet pan from oven; push around the veggies to make room for the fillets.
- Nestle mahi mahi in between the veggies.
- Bake for 10 to 12 more minutes, or until mahi mahi is cooked through.
- Remove from oven and let stand 5 minutes.
- Garnish with mint or parsley.
- Serve with yogurt and lemon wedges.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Great idea…..this dish is so versatile, used a few different herbs/spices & veggies and WOW so delicious. A few suggestions (so your fish doesn’t dry out) use thinner pieces of mahimahi, marinate your fish in 1-2 tblsp’s of EVOO along with your spices for about 20 minutes, than when adding the fish to your veggies reduce cooking time to 6-8 minutes as white fish cooks fast (use a fork to check fish for doneness). Squeeze fresh lemon juice on the fish right after you take it out of the oven, yum!
Try paring it with quinoa & garlic brown rice, it took this meal to another level of yumminess. Will definitely make this meal again!
Thank you so much for sharing such a healthy & fabulous idea!
Aloha, Char 🌺😊
This dish is delicious!!! I made it just as the recipe said except I added shrimp because I only had 2 mahi mahi filets and I added a squeeze of lemon when it came out of the oven. The flavors were great, it was so easy to make and very little to clean up. My son said you will have to make this again. He loved the chickpeas in it.
I’m so glad you enjoyed it! Adding shrimp sounds like a great idea. Happy to hear it was a hit with your son too! Thank YOU! 🙂
It really wanted to be great but it was just meh
I love simple seafood dinners that use only one pan. They’re so convenient and easy to prep. Do you think this recipe would be good with something like halibut? I’ve seen on this site that there are good places to source it online but wasn’t sure if it would be good in this recipe.