Roasted Mahi Mahi with Lotus Root
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. The mahi mahi stays incredibly moist and flaky when roasted, while the lotus root becomes wonderfully tender with a subtle sweetness. I love using fresh ginger in this dish since it aids digestion and gives the whole plate a bright, warming kick. The best part? Everything roasts on one pan, which means minimal cleanup and maximum flavor from that gorgeous caramelization. Fresh lemon juice and a sprinkle of sesame seeds finish it all off beautifully.
Ella x
Ingredients
- 4mahi mahi fillets(6 oz each, pat dry)
- ½ kglotus root(peeled and sliced into 1/4-inch rounds)
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsfresh ginger(minced)
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 237 mlfresh cilantro(chopped)
- 1 teaspoonred pepper flakes
- 1 tablespoonhoney
- 2 teaspoonssesame seeds(for garnish)
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Toss lotus root slices with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet.
Tip: Don't overlap the lotus root slices too much; spread them in a single layer for optimal crispiness.
- 2
Roast lotus root for 18-20 minutes, stirring halfway through, until golden and tender at the edges.
Tip: The edges should be crispy while the centers remain slightly creamy.
- 3
While lotus root roasts, prepare the glaze by whisking together lemon juice, minced ginger, minced garlic, honey, and remaining 3 tablespoons olive oil in a small bowl. Season with red pepper flakes, 1/4 teaspoon salt, and remaining pepper.
- 4
Pat the mahi mahi fillets dry with paper towels and arrange on a separate baking sheet. Season both sides with remaining salt and pepper.
Tip: Dry fish ensures better browning and prevents sticking.
- 5
Brush the mahi mahi fillets generously with half of the ginger-lemon glaze, reserving the rest for drizzling.
- 6
Place the mahi mahi in the oven alongside the lotus root during the last 8-10 minutes of cooking. The fish is done when it flakes easily with a fork and reaches 145°F internally.
Tip: Mahi mahi cooks quickly; watch carefully to avoid overcooking.
- 7
Transfer roasted lotus root to serving plates and top each with a mahi mahi fillet. Drizzle remaining glaze over the fish and lotus root.
- 8
Garnish with fresh cilantro and sesame seeds. Serve immediately while the fish is warm and lotus root is still crispy.
Tip: A squeeze of fresh lime juice at the table adds extra brightness.
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