Roasted Mahi Mahi with Turnip and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like you spent way more time than you actually did. Mahi mahi is such a wonderful lean fish, packed with protein and omega 3s that are great for your heart, and it takes beautifully to a quick roast. I love pairing it with roasted turnips because they're so much milder and sweeter than people expect, and they caramelize gorgeously in the oven. The herb butter brings everything together with fresh thyme, parsley, and garlic that make the whole kitchen smell amazing. It's simple, elegant, and honestly one of my favorite ways to get dinner on the table on a busy evening.
Ella x
Ingredients
- 4mahi mahi fillets(6 oz each, skin removed)
- 1½ poundsturnips(cut into 1-inch wedges)
- 4 tablespoonsolive oil(divided)
- 3 tablespoonsbutter(softened)
- 1 tablespoonfresh thyme(chopped)
- 1 tablespoonfresh parsley(chopped)
- 3 clovesgarlic(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(zest and juice)
- 1shallot(thinly sliced)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Toss the turnip wedges with 2 tablespoons of olive oil, half the sea salt, and a quarter teaspoon of black pepper on a large baking sheet. Spread them in a single layer and roast for 15 minutes.
Tip: Cutting turnips into uniform wedges ensures they roast evenly and become tender at the same time.
- 2
While the turnips roast, prepare the herb butter by mixing the softened butter with chopped thyme, parsley, minced garlic, lemon zest, and the remaining salt and pepper in a small bowl.
Tip: Make the herb butter ahead of time and store it in the refrigerator until ready to use.
- 3
Pat the mahi mahi fillets dry with paper towels and brush both sides with the remaining 2 tablespoons of olive oil. Season each fillet generously with salt and pepper.
Tip: Drying the fish ensures better browning and prevents sticking during cooking.
- 4
After 15 minutes, remove the baking sheet from the oven and create space among the turnips. Add the mahi mahi fillets and scatter the sliced shallots around them.
Tip: Nestle the fish between turnips so they roast together and the shallots flavor both ingredients.
- 5
Return the baking sheet to the oven and roast for 8-10 minutes until the mahi mahi is opaque throughout and flakes easily with a fork.
Tip: Mahi mahi cooks quickly, so check it at the 8-minute mark to avoid overcooking and drying out the fish.
- 6
Remove from the oven and immediately place a generous dollop of herb butter on top of each mahi mahi fillet while still hot, allowing it to melt over the fish.
Tip: The residual heat will melt the butter perfectly and infuse the fish with herbal flavors.
- 7
Divide the mahi mahi and roasted turnips among four serving plates. Drizzle with fresh lemon juice and serve immediately while everything is hot.
Tip: Fresh lemon juice brightens the dish and pairs beautifully with the delicate fish and sweet turnips.
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