Roasted Mahi Mahi with Celery Root and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day in the kitchen. Mahi mahi is such a wonderful fish, delicate and mild, and when you roast it with a bright herb butter, it becomes something really special. The celery root underneath gets creamy and caramelized, creating this perfect foundation for the fish. What I love most is that celery root is packed with vitamin C and fiber, so you're getting real nutrition alongside something genuinely delicious. The beauty of this dish is its simplicity, just a few quality ingredients working together, and honestly, it's foolproof enough that even if you're not a confident cook, you'll nail it every time.
Ella x
Ingredients
- 4mahi mahi fillets(6 oz each, patted dry)
- 1 medium bulbcelery root(peeled and cubed)
- 3celery hearts(halved lengthwise)
- 4 tablespoonsunsalted butter(divided)
- 2 teaspoonsfresh thyme(chopped)
- 2 tablespoonsfresh parsley(chopped)
- 3garlic cloves(minced)
- 237 mlvegetable broth(low-sodium)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 1lemon(halved)
Detail level
Instructions
- 1
Preheat your oven to 400°F. Bring a large pot of salted water to boil and add the cubed celery root. Simmer for 12-15 minutes until fork-tender, then drain well and set aside.
Tip: Draining thoroughly prevents a watery purée.
- 2
Mash the cooked celery root with 2 tablespoons of butter, 0.5 teaspoon salt, and minced garlic until smooth and creamy. Season with pepper and keep warm on the stovetop over low heat.
- 3
Toss the halved celery hearts with 1 tablespoon of olive oil, salt, and pepper. Arrange them cut-side down on a baking sheet and roast for 12 minutes until golden and tender.
- 4
Pat the mahi mahi fillets dry with paper towels and season both sides generously with salt and pepper. Place them on a separate baking sheet and drizzle with the remaining 2 tablespoons of olive oil.
Tip: Dry fish ensures better browning and prevents sticking.
- 5
Transfer the mahi mahi to the oven alongside the celery hearts. Roast for 10-12 minutes until the fish is opaque and flakes easily with a fork.
- 6
While the fish cooks, prepare the herb butter by melting the remaining 2 tablespoons of butter in a small saucepan over medium heat. Add the fresh thyme, parsley, and a squeeze of lemon juice. Remove from heat.
- 7
Divide the celery root purée among four plates, creating a small mound in the center. Top each with a roasted mahi mahi fillet and two celery heart halves.
Tip: Warm plates before plating to keep the dish hot longer.
- 8
Drizzle the herb butter sauce over each fillet and around the plate. Finish with a crack of fresh pepper and a squeeze of lemon wedge. Serve immediately.
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