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When I’m in the mood for some seriously good, lightly breaded fish, this baked Mahi Mahi recipe is my go-to. It’s as easy to whip up as it is delicious! You are going to love it!
Sometimes fish can be hard to include in your diet because it can taste, well… fishy. Recipes like this baked mahi mahi are great for easing in to fish because you get perfectly tender, flaky, flavorful fish without the strong fishy flavor. My husband, who has a bit of an aversion to fish, absolutely LOVES this and has actually REQUESTED this dish more than once (which is kind of a big deal).
What is Mahi Mahi?
Mahi Mahi (aka Dorado) is a delectable and versatile fish known for its firm texture and mild taste. It is one of our favorite types of fish to bake because it has such a nice texture and flavor profile. It’s light and easy, plus it’s high in protein, so it’s a great option for those looking to cut down on their red meat intake. You can find Mahi Mahi at most grocery stores, or you can use any type of white meat fish in its place for this recipe.
What Does Mahi Mahi Taste Like?
Mahi Mahi has a moderately mild taste to it, much like cod or grouper. It is a wild-caught, white-fleshed saltwater fish so it doesn’t have much of a “fishy” flavor to it. Mahi Mahi has a better flavor and texture than tilapia (in my honest opinion) and is more meaty. It is slightly more firm and a little sweeter that other ocean-caught fish. It flakes easily and takes on different flavor profiles very well. Mahi Mahi is the perfect fish for this recipe. It takes on the slightly tangy flavor of the marinade as it bakes and flakes off in perfect, savory bites.
Key Ingredients
This recipe does’t have many ingredients, but the ingredients that are used make all the difference! Here are some of the key ingredients used:
- Good Seasons Zesty Italian Seasoning – what we love about this Italian seasoning is that it is easy and flavorful. It really complements the fish and gives it a bright flavor.
- Mayonnaise – We like using mayo instead of butter because of the flavor. It infuses the fish while also making it tender and juicy.
- Parmesan cheese – In Italy adding cheese to seafood is a cardinal sin. BUT this isn’t really meant to be an Italian recipe (despite using “Italian seasoning”). Don’t worry, the parmesan doesn’t overpower the fish. If you really are worried about it or if you are an Italian that is offended by this recipe, you can leave it out.
- Breadcrumbs – Breadcrumbs are the secret to getting that nice, crispy coating. You can use regular or panko breadcrumbs. I prefer the texture of the panko but you can use whatever you have on hand.
- Lemon – I don’t know about you, but I MUST have lemon served with my fish. Whether it be a little drizzle of lemon butter or a lemon wedge to squeeze over the top before eating, I just need that zesty-ness.
The Perfect Marinade
For this recipe we keep the marinade simple with just a little olive oil, garlic, Italian seasoning, and a little salt and black pepper, to taste. If you want to add a little more zest to your fish, you can add a few tablespoons of lemon juice or lemon zest. Feel free to also add lemon pepper, dill, paprika, parsley, tarragon, or any other herbs or spices you love.
What Goes Well With Baked Mahi Mahi Fillets?
Some of my favorite side dishes to serve with this dish are rice pilaf, oven baked potatoes, some roasted veggies and/or green beans . I also love it with our Oven Roasted Asparagus. You can also serve fish with oven baked potatoes or keep it light with a tasty side salad, like our Copycat Cafe Zupa’s Nuts About Berries Salad.
Tips for this Recipe
Finding the right filets: I typically find beautiful mahi mahi filets for a decent price at Costco. I like to get their individually packaged frozen filets. But if you don’t have any on hand, you could use cod, tilapia, halibut, or any kind of fish.
Add a squeeze of lemon: Serve with lemon wedges so your guests can squeeze fresh lemon juice over the top. You can’t go wrong with any kind of fish and fresh lemon!
Zesty Italian Seasoning: The only ingredient that you may not have on hand for this is the Italian seasoning spice mix. If you don’t have it available, don’t worry about making a special trip to the store just to get some. We have got you covered. We have a homemade version on our recipe for Zesty Italian Shredded Chicken.
Frequently Asked Questions
You can store leftover mahi mahi in an airtight container in the fridge. It will be good for a couple of days. My top suggestion for reheating is the air fryer. It is the best way to get the crispy crust when reheating. I don’t recommend reheating any kind of fish in the microwave. It just won’t turn out right.
If you prep the baking pan properly, then the fish will not stick to the pan. A light spritz with cooking spray will do the trick. You can also line the bottom of the pan with parchment paper.
More Fish Recipes
We have lots of tasty fish recipes that you are going to love! From soups to pastas to tacos, there are so many great ways to cook up fish.
Parmesan Herb Baked Mahi Mahi
Ingredients
- 6 Mahi Mahi filets
Marinade:
- 1/3 cup olive oil
- 3 cloves garlic crushed
- 1 packet Good Seasons Zesty Italian Seasoning
Topping:
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 1/3 cup Parmesan cheese
- 2/3 cup seasoned breadcrumbs
- salt and pepper to taste
- fresh lemon to taste
Instructions
- Place Mahi Mahi in a gallon-sized Ziploc bag. Combine marinade ingredients and pour into bag with mahi mahi. Press out air, seal, and refrigerate for at least 30 minutes.
- Preheat oven to 400 degrees. In a small mixing bowl, combine Greek yogurt, mayonnaise, parmesan cheese, breadcrumbs, and salt & pepper. Remove mahi mahi from bag and discard marinade.
- Place mahi mahi on a greased 9×13 baking dish and spread yogurt mixture evenly over the top of each filet. Optional: Sprinkle extra breadcrumbs evenly over each filet for an extra crispy topping.
- Bake for 18-20 minutes or until cooked through and topping is golden brown.
- Garnish with chopped green onions, chives, or a lemon slice if desired.
There’s no carb count in the macros.
I’m not sure what you are asking here. Could you please clarify?
Excellent and easy recipe. Pairs well with a rice pilaf
Thank you, Roy! I’m so glad you enjoyed the recipe!
I made this for my husband. I had a hard time with the breading. It just turned into chunks and wouldn’t really spread. My husbands only complain was with the inconsistent breading. I’d probably do it differently next time but everything else was great.
That is really strange. That hasn’t happened before. It was the topping that clumped? I’m not exactly sure how that could happen. I am glad the taste was good though!
As many as possible..all star recipe ☆☆☆☆☆▪︎☆☆▪︎▪︎☆☆☆☆☆☆We love this!!!!.
I just made this tonight and the flavors were amazing. I will be making this again.
It’s in the oven now! I am so excited, can’t wait to taste it! At first I thought you used a traditional breading station, but when I read through and saw the whole recipe…..I RAN to the kitchen to see if I had all of the ingredients….I sent a msg to a friend and my son telling them to check it out. I can’t wait to see more of your recipes!
Simple and incredibly delicious 😋 I had never heard of the seasoning packet before, but easily found it by the salad dressing/dry Ranch in the store. I used plain panko, added a little squeeze of lemon in the topping mixture, and added crushed pecans. I spread the mixture on then molded onto the fish with my hands; very simple. I am writing this one down in my cookbook. Chef’s kiss!!
We really liked the flavor of this dish. The crust was a bit difficult to manipulate onto the mahi mahi. Maybe a few tablespoons of cream would help.
Super delicious!
I didn’t have breadcrumbs, so I used uncooked stovetop stuffing. It was the best thing I’ve ever tasted.
This got a big thumbs-up from the whole family! Was looking for something different to do with
Mahi-Mahi, I’ve found my answer!
Thank you 🙂
Absolutely delicious! Everyone enjoyed the Mahi Mahi prepared this way.
easy and good. What more can you ask for!!!! You can cheat with a tablespoon oilve oil and Italian dressing to make 1/3 cup for the marinade. Love it and so does the grandkids.
So glad you and your grandkids like the recipe! The parmesan herb sauce works great on any kind of fish.
I cannot find the Good Seasons Zesty Italian Seasoning packets at any of my local grocery stores, or anything like it. What would you suggest substituting it with? Thank you!
-3 tsp. Montreal Chicken seasoning (if you don’t have this, you can mix together a little salt, garlic powder, onion powder, and black pepper together.. and maybe even a dash red pepper flakes)
-2 tsp sugar
-4 tsp. oregano
-2 tsp. lemon pepper
It was delicious. I am making it again one night next week. My daughter and son-in-law asked to have it again soon.
Made this last night and it was sooo good, the flavors were mild enough as to not over power the taste of the fish, served it with asparagus and it was a Big hit, will definitely make this again and I’d like to try it on chicken too. Ty
Love that you shared the benefits for eating fish! It really is a healthy & delicious option. The mahi-mahi is incredible with the parmesan crust. We will be making it like this a lot more!
This was incredible, I love the yogurt topping and the fish, it has so much flavor and turns out super moist, amazing recipe!
Loving the golden, crisp crust that forms! This dish is tasty & was easy to make!