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This baked mahi mahi with tomatoes is made with just four ingredients! No wine, butter, or any fancy ingredients required! It’s low-carb, keto-friendly, and it bakes perfectly in just 10 minutes.
I love cooking fish because I always have some in my freezer, and it cooks so quickly! It’s also really good for you. Mahi Mahi is a rich source of protein as well as vitamins B3, B6, and B12.
It’s also incredibly delicious! I love serving it with garlic buttery rice and vegetables.
INGREDIENT NOTES
- Mahi Mahi Fish – If you don’t have mahi mahi on hand, any type of thick meaty white fish will work such as Chilean sea bass or cod. If using frozen mahi mahi, make sure to thaw completely and pat it dry really well to get rid of any excess water.
- Lemon – Adds great flavor but is completely optional.
- Salt and Pepper – I always recommend using kosher salt and fresh cracked black pepper. Make sure to season generously on both sides.
- Olive Oil – Any type of oil will work.
- Tomatoes – Cherry tomatoes or grape tomatoes are ideal for this recipe.
TOP TIPS
- It’s crucial that you season the fish on both sides otherwise, it will turn out bland.
- Don’t overcook it! Overcooking fish will cause it to turn out dry and tough. You want your fish to be moist and flaky.
- The second the fish and tomatoes come out of the oven, grab a fork and burst the cherry tomatoes over the fish. The tomato juice spreads all over the fish and makes it taste even better!
HOW TO TELL WHEN THE FISH IS FULLY COOKED THROUGH?
As soon as the fish loses its translucent or raw appearance, it’s usually good to go. However, always cook fish until it reaches an internal temperature of 140 degrees F. This mahi mahi fish cooked for a total of 10 minutes at 400 degrees F.
STORAGE & REHEATING
If you have any leftovers, place them in an air-tight container and refrigerate for up to 2 days. Simply reheat for a few seconds in the microwave, although I highly recommend enjoying this immediately. Reheating fish can cause it to overcook and dry out.
MORE RECIPES YOU MIGHT ENJOY
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Baked Mahi Mahi with Tomatoes
Ingredients
- 1 lb mahi mahi , about 3 or 4 fillets
- 1 cup cherry tomatoes
- 1 lemon
- 1 tablespoon olive oil
- salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees F.
- Pat dry the mahi mahi with a paper towel on both sides.
- Drizzle the olive oil over the fish on both sides then season generously on both sides with salt and pepper.
- Place the fish in a baking sheet along with the cherry tomatoes. Season the tomatoes with salt and pepper.
- Bake for 10 minutes or until the fish is fully cooked through.
- Once it comes out of the oven, grab a fork and mash the tomatoes over the fish. Squeeze some lemon juice over the fillets and tomatoes, and enjoy!
Notes
- It’s crucial that you season the fish on both sides otherwise, it will turn out bland.
- Don’t overcook it! Overcooking fish will cause it to turn out dry and tough. You want your fish to be moist and flaky.
- The second the fish and tomatoes come out of the oven, grab a fork and burst the cherry tomatoes over the fish. The tomato juice spreads all over the fish and makes it taste even better!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
