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Oven-Baked Mahi Mahi with Lemon Butter

Golden, flaky mahi mahi baked to perfection with garlic lemon butter. This restaurant-quality dish comes together in under 30 minutes with minimal cleanup, delivering moist, tender fish with incredible flavor every time.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Contemporary American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main
  • Four 6-ounce mahi mahi fillets skin-on or skin-off (about 1 inch thick)
  • 4 tablespoons unsalted butter softened
  • 3 cloves garlic minced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh parsley finely chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • Zest of 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • Lemon slices for garnish optional

Equipment

  • Large rimmed baking sheet
  • Parchment paper or aluminum foil
  • Small mixing bowl
  • Measuring spoons and cups
  • Fish spatula or flexible metal spatula
  • Instant read thermometer
  • Whisk

Method
 

  1. Preheat oven to 400°F and place a rack in the upper-middle position. Line a large baking sheet with parchment paper or foil and drizzle lightly with olive oil.
  2. Remove mahi mahi fillets from the refrigerator and pat them thoroughly dry with paper towels on both sides.
  3. Arrange the fillets skin-side down (or presentation-side down if skinless) on the prepared baking sheet. Sprinkle each fillet evenly with salt, pepper, and paprika.
  4. In a small bowl, whisk together the softened butter, minced garlic, lemon juice, lemon zest, and fresh parsley until smooth and well combined.
  5. Divide the garlic butter mixture evenly among the four fillets, spreading a generous dollop on top of each one.
  6. Drizzle the remaining olive oil around the fish on the baking sheet, not directly on top.
  7. Transfer the baking sheet to the preheated oven and bake for 12 to 15 minutes, depending on thickness, until the fish flakes easily with a fork and reaches an internal temperature of 145°F at the thickest point.
  8. Let the fish rest on the hot pan for 2 minutes before serving. Garnish with fresh lemon slices, extra parsley, and spoon any pan juices over the top.

Notes

Choose fillets that are roughly the same thickness for even cooking. Don't skip patting the fish dry before cooking. Bring fillets to room temperature for 10 minutes before baking. Watch the fish closely during the last few minutes of cooking. Use an instant-read thermometer to check doneness at 145°F. Store leftovers in an airtight container for up to 3 days in the refrigerator.