Roasted Mahi Mahi with Crispy Brussels Sprouts and Lemon Butter
Prep
15 mins
Cook
28 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in less than an hour and tastes like you've spent way more time in the kitchen than you actually have. Mahi mahi is a lean, mild white fish that's packed with protein and omega 3 fatty acids, making it as good for you as it is delicious. The crispy brussels sprouts get tossed with garlic and panko for incredible texture, while a bright lemon butter sauce ties everything together beautifully. It's simple enough for a busy Tuesday but impressive enough to serve when friends come over.
Ella x
Ingredients
- 4mahi mahi fillets(6 oz each, patted dry)
- 1½ poundsbrussels sprouts(halved)
- 4 tablespoonsolive oil
- 3 tablespoonsbutter(divided)
- 5garlic cloves(minced)
- 237 mlpanko breadcrumbs
- 3 tablespoonsfresh lemon juice
- 1 teaspoonlemon zest
- 1 teaspoonkosher salt
- 1 teaspoonblack pepper
- 4 sprigsfresh thyme
- 1 teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat your oven to 425°F. Toss the halved brussels sprouts with 2 tablespoons olive oil, half the salt, and half the pepper on a large baking sheet, arranging them cut-side down.
Tip: Placing brussels sprouts cut-side down ensures they crisp up beautifully and caramelize.
- 2
Roast the brussels sprouts for 15 minutes until the cut sides are golden brown and the edges begin to char.
- 3
While brussels sprouts roast, heat 1 tablespoon butter with 2 tablespoons olive oil in a small skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant, then stir in panko breadcrumbs and toast for 2-3 minutes until golden. Transfer to a plate and set aside.
Tip: Watch the garlic breadcrumbs carefully to prevent burning; they should be light golden.
- 4
Remove the baking sheet from the oven and push the brussels sprouts to the sides. Pat the mahi mahi fillets dry and season both sides with remaining salt, pepper, and red pepper flakes.
Tip: Patting the fish dry ensures better browning and prevents steaming.
- 5
Place the seasoned mahi mahi fillets in the center of the sheet, nestling them among the brussels sprouts. Dot each fillet with 1/2 tablespoon of remaining butter and top with fresh thyme sprigs.
- 6
Return the baking sheet to the oven and roast for 12-14 minutes, until the mahi mahi is opaque and flakes easily with a fork.
Tip: Mahi mahi cooks quickly; don't overcook or it will become dry.
- 7
Transfer the mahi mahi and brussels sprouts to serving plates. In a small bowl, whisk together the remaining 1 tablespoon butter, lemon juice, and lemon zest to create a light sauce.
Tip: The residual heat will gently warm the butter mixture without breaking it.
- 8
Drizzle the lemon butter sauce over each fillet and brussels sprouts, then sprinkle generously with the garlic breadcrumbs. Serve immediately.
Tip: Add the breadcrumbs just before serving to maintain their crispiness.
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