Mahi Mahi Sheet Pan Dinner

This Mahi Mahi Sheet Pan Dinner is a flavorful and healthy meal that’s perfect for a quick weeknight dinner.

With a zesty lemon-herb marinade and a colorful medley of vegetables, this dish is not only delicious but also incredibly easy to prepare and cleanup!

Ingredients

• 4 Mahi Mahi fillets (6 oz each)
• 2 tsp olive oil
• 1 tsp lemon zest
• 2 tbsp freshly squeezed lemon juice
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large red bell pepper, seeded and sliced
• 1 large yellow bell pepper, seeded and sliced
• 1 large red onion, peeled and sliced
• 2 large zucchinis, sliced
• 2 large yellow squash, sliced
• 2 tbsp chopped fresh parsley

Instructions

Preheat your oven to 400°F (200°C).

Line a large sheet pan with aluminum foil or parchment paper, leaving some overhang on the sides for easy cleanup.

In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic powder, salt, and black pepper.

Place the Mahi Mahi fillets on one side of the prepared sheet pan, leaving a little space between each fillet.

Brush the top of each fillet with the lemon-herb mixture.

Arrange the sliced bell peppers, onion, zucchinis, and yellow squash around the Mahi Mahi fillets in a single layer.

Drizzle the remaining lemon-herb mixture over the vegetables.

Sprinkle chopped parsley over the top of the vegetables.

Bake in the preheated oven for 12-15 minutes or until the fish is cooked through and flakes easily with a fork.

Remove from the oven and serve hot, garnished with additional parsley if desired.

Notes

You can easily customize this recipe by using different types of fish, such as tilapia or cod, just adjust the cooking time accordingly. Make sure not to overcrowd the sheet pan to ensure even cooking.

Remember to prep all your veggies beforehand to make the assembly of the sheet pan a breeze.

If you want more flavor, add some sliced lemons on top of the fish before baking. You can also serve with your favorite sides, like rice, quinoa, or a green salad.

Be flexible with the veggies, use what’s in season and what you have on hand, the key is to have a variety of colors on the sheet pan.

Nutrional Value

• Calories: 340
• Protein: 35g
• Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 60mg
• Carbohydrates: 20g
• Fiber: 4g
• Sugar: 6g
• Sodium: 200mg
• Potassium: 800mg
• Vitamin A: 20% of the Daily Value (DV)
• Vitamin C: 100% of the DV
• Calcium: 4% of the DV
• Iron: 15% of the DV