Roasted Mahi Mahi with Pea and Lemon Butter Sauce
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just 35 minutes total, and honestly, it feels fancy enough to impress guests without any stress. Mahi mahi is such a beautiful, mild white fish that takes on flavors beautifully, and I love pairing it with this bright pea and lemon butter sauce. Fresh peas are packed with protein and fiber, so you're getting something truly nourishing alongside something delicious. The best part? You probably have most of these ingredients in your kitchen already, making this both simple and budget friendly. Trust me, once you make this once, you'll be coming back to it again and again.
Ella x
Ingredients
- 4mahi mahi fillets(6 oz each, pat dry)
- 473 mlfresh peas(or frozen peas, thawed)
- 4 tablespoonsbutter(divided)
- 2lemon(zested and juiced)
- 3garlic cloves(minced)
- 118 mlwhite wine(dry)
- 2 tablespoonsolive oil
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 1 teaspoonfresh thyme(dried or fresh)
- 1shallot(finely diced)
- 59 mlchicken broth
Detail level
Instructions
- 1
Preheat oven to 400°F. Pat mahi mahi fillets dry with paper towels and season both sides generously with salt, pepper, and thyme.
Tip: Drying the fish ensures a better sear and prevents it from steaming in the oven.
- 2
Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place fish fillets skin-side up and sear for 3 minutes until golden. Do not move them during searing.
Tip: Work in batches if needed to avoid overcrowding the pan.
- 3
Flip the fillets gently and transfer the skillet to the oven. Roast for 10-12 minutes until the fish is opaque and flakes easily with a fork.
Tip: The internal temperature should reach 145°F when checked with a thermometer.
- 4
Meanwhile, melt 2 tablespoons of butter in a separate saucepan over medium heat. Add diced shallot and minced garlic, stirring constantly for 2 minutes until fragrant.
Tip: Don't let the garlic brown, as it will become bitter.
- 5
Pour in white wine and chicken broth, scraping up any browned bits. Simmer for 3 minutes to reduce slightly, then stir in the fresh peas and lemon zest.
Tip: The sauce will reduce and concentrate the flavors beautifully.
- 6
Cook the pea mixture for 2-3 minutes, then remove from heat. Whisk in the remaining 2 tablespoons of cold butter and fresh lemon juice until the sauce is glossy and emulsified.
Tip: Adding cold butter at the end creates a silky, restaurant-style sauce.
- 7
Remove the skillet with fish from the oven and carefully spoon the warm pea sauce and pan juices over each mahi mahi fillet.
Tip: Serve immediately while the fish is still hot for best flavor and texture.
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