Roasted Mahi Mahi
This baked Mahi Mahi roasted with bell peppers and zucchini is a healthy, all-in-one dinner that's incredibly simple to make—and it tastes so good!
Servings: 4
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
Calories: 378kcal | Carbohydrates: 37g | Protein: 37g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 103mg | Sodium: 722mg | Potassium: 1171mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1577IU | Vitamin C: 50mg | Calcium: 106mg | Iron: 6mg
