Easy Oven Baked Mahi

Mahi mahi is one of those fish that makes weeknight cooking feel effortless. It has a naturally firm texture, mild flavor, and it holds up beautifully in the oven — no flipping, no babysitting, and no special equipment. When baked correctly, the fish stays tender and flaky, with just the right amount of golden edges.

This recipe uses simple ingredients — lemon, garlic, butter, and herbs — but the flavor is bright and clean, the kind of dish that works just as well for a light dinner as it does for meal prep. If you’re new to cooking fish, baked mahi is one of the easiest (and most forgiving) places to start.

Oven-baked mahi fillets with lemon wedges and fresh parsley, on a white plate with a fork.

How do I know the thickness of my mahi fillet?

If you’re buying pre-cut fillets from the supermarket, thickness can vary a lot, and it directly affects baking time. The easiest way to judge thickness is by using your fingers:

  • If the fillet is about the thickness of your index finger, expect a 10–11 minute bake.

  • If the fillet is thicker than your finger, closer to 1¼ inches, bake 12–14 minutes.

  • If the fillet is thin (½ inch or so), start checking at 8–9 minutes.

This quick, no-tools method is the most reliable way to prevent overcooking, especially since packaging rarely includes thickness measurements.

How long should I bake mahi mahi at 400°F?

Most fillets take 10–14 minutes, depending on thickness. The fish should flake easily with a fork and look opaque in the center. Overcooking is the biggest cause of dry mahi, so start checking at the 10-minute mark.

How do I keep baked mahi from drying out?

Mahi has very little natural fat, so it benefits from moisture-rich toppings like butter, olive oil, or a light sauce. Covering the fish thoroughly with the lemon-garlic mixture and avoiding overcooking are the keys to a tender, moist result.

Do I need to remove the skin before baking mahi?

Most mahi sold in grocery stores is already skinless. If yours has skin, bake it skin-side down — the skin protects the fish from drying. You can remove it easily after cooking.

Can I bake mahi mahi from frozen?

You can, but thawing is strongly recommended for the best texture. Frozen fish releases more water in the oven, which can dilute the seasoning and make the fillets steam instead of bake.

What flavors go well with mahi mahi?

Mahi is mild, so it pairs well with bright, fresh ingredients. Popular choices include:

  • lemon

  • garlic

  • dill, parsley, or thyme

  • paprika or chili powder

  • honey or maple (for a sweet-savory glaze)

Why did my mahi come out rubbery?

Rubbery mahi is almost always a sign of overcooking. Even a few extra minutes can change the texture. Pull it as soon as the fillet flakes gently.

Easy Oven-Baked Mahi

Print Recipe
Prep Time 6 minutes
Cook Time 12 minutes
Total Time 18 minutes
Servings: 3 people
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 2 –3 mahi mahi fillets 5–6 oz each
  • 1 tbsp olive oil
  • 1 tbsp melted unsalted butter
  • 2 garlic cloves minced
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp dried oregano or thyme
  • Salt and black pepper to taste
  • Lemon slices for baking and serving
  • Fresh parsley chopped (optional, for garnish)

Method
 

Preheat the oven
  1. Heat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease it.
Dry the fish
  1. Pat the mahi fillets very dry with paper towels. This helps the surface brown slightly and prevents steaming.
Season the fillets
  1. Place mahi on the baking sheet. Sprinkle both sides with salt and black pepper.
Mix the lemon-garlic topping
  1. In a small bowl, whisk together olive oil, melted butter, garlic, lemon juice, lemon zest, and dried oregano (or thyme).
Brush generously
  1. Spoon or brush the mixture over the fillets. Place a few lemon slices directly on top if you like a more pronounced citrus flavor.
Bake
  1. Bake for 10–14 minutes, depending on thickness.
  2. Thin fillets: 10 minutes
  3. Thick fillets: closer to 14 minutes
  4. The fish is done when it flakes easily with a fork and turns opaque throughout.
Serve
  1. Transfer to plates, spoon over any juices from the pan, and finish with chopped parsley and fresh lemon wedges.

Notes

Don’t overcook mahi: It dries out quickly. Pull it as soon as it flakes easily; the residual heat will finish it.
Thickness matters: Larger fillets can take up to 14 minutes, but many supermarket mahi fillets are relatively thin.
If your fillets are uneven: Fold the thinner end under itself so the fish bakes more evenly.
Butter + olive oil: This combo keeps the fish moist while adding flavor and preventing burning.
Fresh or frozen: Frozen mahi works perfectly but must be fully thawed and dried well before seasoning.

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