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This easy Baked Mahi Mahi with Veggies is an all-in-one healthy dinner that’s super easy to make and it’s delicious! You’ll love the firm white fish, tender veggies, and fragrant Mediterranean spices.
An Easy & Healthy Seafood Dinner
You guys. You GUYS! I’m not sure I even have words for this one! Let me just say that this way of cooking fish may just be your new go-to for mahi mahi tacos It’s that good! I absolutely love sheet pan dinners, and I also love mahi mahi. But, when you put the two together with plenty of tender veggies, mouthwatering chickpeas, coriander, cumin, parsley, yogurt, and other Macedonian goodies, you’ve got a seriously special meal. And, the best part? It’s all so easy! This dish is as simple to make as any sheet-pan chicken dinner, but it will bring a unique and tempting flavor to your weeknight rotation. Something different, yet similar and comforting.
What You’ll Need
Although this roasted mahi mahi dinner might seem out of the ordinary, thanks to the Macedonian flavors (think Mediterranean meets Near East), it’s actually made up of familiar, everyday ingredients.
- Fish: For this recipe, I use 4 mahi mahi fillets, about 6 ounces each.
- Olive Oil: You’ll need about 1 ½ tablespoons of good olive oil, divided. Some gets drizzled over the veggies, and some over 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 & Pepper
- 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 any kind will 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.
What Does Mahi Mahi Taste Like?
- If you’ve never had baked mahi mahi, you’re in for a treat! Mahi Mahi is a very popular fish because of its mild, clean flavor and firm texture. It’s similar to swordfish, and the darker parts of the fillets have a stronger taste than the pale parts. This summer, you need to try my Grilled Mahi Mahi Recipe!
How To Bake Mahi Mahi with Veggies
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 For Success
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.
- 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.
- 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.
Serving Suggestions
This easy 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 my No Knead Skillet Olive Bread for a side that’ll have your mouth watering! This is a good meal to serve alongside 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
- To refrigerate, place leftover fish and veggies in shallow, airtight containers. Cooked fish can be stored in the fridge for 3-4 days.
- To reheat, place in a baking dish and cover with foil. Bake in a low oven (275°F) just until heated through; do not overcook.
Other Easy Sheet Pan Dinners
- Sheet Pan Lime Chicken Nachos
- Maple Teriyaki Salmon with Veggies
- Sheet Pan Honey Garlic Lemon Chicken with Potatoes
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Roasted Mahi Mahi with Veggies
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.
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.