Roasted Mahi Mahi with Rocket
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 35 minutes and tastes fancy enough for company. Mahi mahi is such a wonderful fish, mild and flaky, and it roasts beautifully with a crispy panko crust that keeps the flesh tender inside. I love pairing it with fresh rocket, which is packed with vitamins and antioxidants while adding a lovely peppery bite. The best part? Everything here is simple and straightforward, no complicated techniques needed. Just a few quality ingredients and you've got something restaurant worthy on your table.
Ella x
Ingredients
- 4mahi mahi fillets(6 oz each, patted dry)
- 946 mlfresh rocket(loosely packed)
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonslemon juice(fresh squeezed)
- 3garlic cloves(minced)
- 237 mlpanko breadcrumbs
- 237 mlparmesan cheese(finely grated)
- 1 tablespoonfresh thyme(chopped)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1shallots(thinly sliced)
- 1 teaspoondijon mustard
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). In a small bowl, whisk together the panko breadcrumbs, grated parmesan, fresh thyme, 1/2 teaspoon of salt, and black pepper.
Tip: This herb-breadcrumb mixture creates a delicious crust that seals in the fish's natural moisture.
- 2
Place mahi mahi fillets on a clean cutting board and pat them thoroughly dry with paper towels. This ensures a better sear and crust formation.
Tip: Moisture is the enemy of a good crust, so don't skip this step.
- 3
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the mahi mahi fillets in the pan skin-side down.
Tip: Work in batches if needed to avoid overcrowding the pan.
- 4
Sear the fish for 3-4 minutes without moving it, allowing a light golden crust to form on the bottom.
Tip: Resist the urge to flip or move the fish too early—patience rewards you with better browning.
- 5
Flip the fillets carefully and immediately press the panko mixture firmly onto the top of each fillet. Transfer the skillet to the preheated oven.
Tip: Make sure your skillet handle is oven-safe before transferring.
- 6
Roast for 8-10 minutes until the fish is cooked through and the breadcrumb topping is golden brown. The fish should flake easily with a fork.
Tip: Mahi mahi cooks quickly, so watch carefully to avoid overcooking.
- 7
While the fish roasts, prepare the dressing by whisking together 3 tablespoons of olive oil, lemon juice, minced garlic, Dijon mustard, and the remaining 1/2 teaspoon of salt in a small bowl.
Tip: This bright dressing complements both the fish and the peppery rocket beautifully.
- 8
Toss the fresh rocket with the sliced shallots in a large serving bowl. Drizzle with half of the lemon-garlic dressing and gently toss to combine.
Tip: Don't dress the rocket too early or it will become wilted and soggy.
- 9
Divide the dressed rocket among four serving plates and top each portion with a roasted mahi mahi fillet. Drizzle the remaining dressing around the plate.
Tip: Serve immediately while the fish is still warm and the crust is crispy.
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