Roasted Mahi Mahi with Garlic Mushroom Crust
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and looks restaurant quality on the plate. Mahi mahi is such a wonderful lean fish, packed with protein and omega 3 fatty acids that are great for your heart, and it pairs beautifully with a savory garlic mushroom crust. The best part is the simplicity of it all: you'll have golden, crispy fillets ready to serve in just 45 minutes total, which makes this perfect for busy nights when you still want something elegant and delicious. Fresh thyme and roasted mushrooms create incredible depth of flavor, while the panko keeps everything light and crunchy on top.
Ella x
Ingredients
- 4mahi mahi fillets(6 oz each, patted dry)
- 340 gmixed mushrooms(sliced (cremini, shiitake, oyster))
- 4garlic cloves(minced)
- 177 mlpanko breadcrumbs
- 118 mlfresh parmesan cheese(grated)
- 2 tablespoonsfresh thyme(chopped)
- 4 tablespoonsolive oil
- 2lemon(1 for zest, 1 for juice)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsbutter
- 1shallot(finely minced)
Detail level
Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment paper and drizzle with 1 tablespoon of olive oil.
Tip: Preheating ensures even cooking of the fish and proper crust formation.
- 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook for 5-6 minutes until golden, stirring occasionally. Add minced shallot and garlic, cooking for another 2 minutes until fragrant.
Tip: Don't overcrowd the mushrooms; give them space to brown rather than steam.
- 3
In a small bowl, combine panko breadcrumbs, grated parmesan, fresh thyme, lemon zest, salt, and pepper. Mix in the remaining 1 tablespoon of olive oil until the mixture resembles coarse sand.
Tip: This creates a flavorful, textured topping that stays crispy during roasting.
- 4
Season both sides of the mahi mahi fillets with salt and pepper. Place them on the prepared baking sheet skin-side down.
Tip: Pat the fish completely dry before seasoning for better browning and texture.
- 5
Top each mahi mahi fillet evenly with the sautéed mushroom mixture, pressing gently to help it adhere.
Tip: Use about 3 tablespoons of mushroom mixture per fillet.
- 6
Sprinkle the panko-parmesan mixture generously over the mushroom topping on each fillet, creating an even layer.
Tip: Don't pack the topping too tightly; it should be light and crispy.
- 7
Dot the top of each fillet with small pieces of butter for richness and golden browning.
- 8
Roast in the preheated oven for 12-15 minutes until the fish is opaque and flakes easily with a fork, and the topping is golden brown.
Tip: Mahi mahi cooks quickly; check at 12 minutes to avoid overcooking.
- 9
Remove from oven and squeeze fresh lemon juice over each fillet. Garnish with additional fresh thyme if desired and serve immediately.
Tip: The bright lemon juice adds acidity that balances the richness of the mushrooms and butter.
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