Roasted Mahi Mahi with Bell Pepper
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes from start to table. Mahi mahi is such a wonderful fish to work with, mild and flaky, and it pairs beautifully with roasted bell peppers that add natural sweetness and brightness. The peppers are packed with vitamin C, which is fantastic for boosting your immune system. Best of all, this dish uses simple pantry staples and is incredibly budget friendly. The whole thing roasts together in one pan, making cleanup a breeze. Fresh thyme and lemon bring everything to life without any fuss.
Ella x
Ingredients
- 4mahi mahi fillets(6 oz each, patted dry)
- 2red bell pepper(cut into 1-inch strips)
- 1yellow bell pepper(cut into 1-inch strips)
- 3 tablespoonsolive oil
- 3 tablespoonsbutter
- 4garlic cloves(minced)
- 2 tablespoonsfresh lemon juice
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 teaspoonsfresh thyme(chopped)
- ½red onion(thinly sliced)
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
Tip: A hot oven ensures the fish cooks through while developing a light golden exterior.
- 2
Arrange the sliced bell peppers and red onion on one side of the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, season with a pinch of salt and pepper, and toss to coat evenly.
Tip: Starting the vegetables first gives them a head start since they take slightly longer to roast than the fish.
- 3
Roast the vegetables in the preheated oven for 8 minutes until they begin to soften and caramelize slightly.
Tip: This partial cooking prevents the vegetables from being undercooked when the fish is done.
- 4
While vegetables roast, pat the mahi mahi fillets completely dry with paper towels. Season both sides generously with sea salt, black pepper, and fresh thyme.
Tip: Dry fish is essential for achieving a nice sear and preventing the delicate flesh from steaming.
- 5
Remove the baking sheet from the oven and push the roasted vegetables to the sides. Place the seasoned mahi mahi fillets in the center of the sheet, drizzle with remaining 2 tablespoons of olive oil.
Tip: Positioning the fish in the center allows hot air to circulate around it evenly.
- 6
Return the baking sheet to the oven and roast for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
Tip: Mahi mahi cooks quickly; check doneness by gently pressing the thickest part of the fillet.
- 7
While the fish finishes cooking, melt the butter in a small saucepan over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant but not browned, then remove from heat and stir in lemon juice and zest.
Tip: Removing the pan from heat prevents the butter from burning and keeps the sauce delicate.
- 8
Once the fish and vegetables are cooked through, carefully transfer them to serving plates. Drizzle each fillet with the warm lemon-garlic butter sauce and serve immediately.
Tip: The warm sauce will melt slightly over the hot fish, creating a silky coating of flavor.
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