Roasted Mahi Mahi with Cauliflower
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 lean, delicious fish that's packed with protein and omega 3 fatty acids, which are wonderful for your heart health. I love pairing it with roasted cauliflower because the two flavors complement each other beautifully, and honestly, this dish is almost embarrassingly simple to make. The panko and parmesan crust gets wonderfully golden and crispy in the oven, while the cauliflower caramelizes into tender, sweet florets. Fresh lemon and thyme brighten everything up, and your kitchen will smell absolutely amazing. Trust me, once you try this, you'll be making it constantly.
Ella x
Ingredients
- 4mahi mahi fillets(about 6 oz each)
- 1 headcauliflower(cut into florets)
- 5 tablespoonsolive oil
- 4garlic cloves(minced)
- 1½fresh lemon(juiced and zested)
- 3 tablespoonsbutter
- 1 tablespoonfresh thyme(chopped)
- 118 mlpanko breadcrumbs
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 59 mlparmesan cheese(grated)
Detail level
Instructions
- 1
Preheat oven to 425°F. On a large baking sheet, toss cauliflower florets with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer and roast for 15 minutes until golden.
Tip: Cut florets to similar sizes for even cooking.
- 2
While cauliflower roasts, pat mahi mahi fillets dry with paper towels and season both sides with salt, pepper, and red pepper flakes.
Tip: Dry fish cooks better and develops a nice crust.
- 3
In a small skillet, melt butter over medium heat. Add minced garlic and fresh thyme, cooking for about 1 minute until fragrant. Remove from heat and stir in lemon juice and zest.
Tip: Don't let garlic brown or it will taste bitter.
- 4
Remove cauliflower from oven and push to the sides of the baking sheet. Drizzle mahi mahi fillets with remaining 3 tablespoons olive oil and place in the center of the sheet.
Tip: Leaving space around fish allows for even heat circulation.
- 5
Roast fish for 10-12 minutes until it flakes easily with a fork and reaches an internal temperature of 145°F.
Tip: Don't overcook fish or it will become dry and tough.
- 6
Toast panko breadcrumbs with 1 tablespoon of the lemon-herb butter in a small skillet over medium heat, stirring frequently until golden, about 2 minutes. Mix in grated Parmesan.
Tip: Toasting breadcrumbs adds nutty flavor and better texture.
- 7
Drizzle the remaining lemon-herb butter sauce over the roasted mahi mahi and cauliflower. Sprinkle the herb-Parmesan breadcrumb mixture over the fish fillets.
Tip: Pour sauce right before serving to keep it warm.
- 8
Transfer to serving plates and serve immediately while still hot, dividing fish and cauliflower evenly among four plates.
Tip: A squeeze of fresh lemon at the table brightens flavors further.
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