Baked mahi mahi with lemon
Baked mahi mahi with lemon needs only a lightly oiled dish and a few simple seasonings. Use thawed fillets of similar thickness so one piece does not dry out while another remains underdone.
The timing below follows a supplier’s mahi mahi instructions at 425°F. Oven calibration and fillet thickness still matter, so begin checking early and use doneness as the deciding test.
The measured oil, butter and lemon are a simple two-portion home formulation, not a claim of a restaurant tasting or physical recipe trial. Keep raw-fish utensils away from the finishing lemon and serving plates.
- Kalorien
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- Eiweiß
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- Fett
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- Kohlenhydrate
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| Zubereitungszeit | — |
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| Aktive Zeit | — |
| Schwierigkeit | — |
| Schärfe | — |
| Küche | — |
| Allergene | — |
Zutaten
2 Portionen
Schritt 1
Thaw according to the fish package, including instructions about removing vacuum wrapping. Heat the oven to 425°F and lightly oil a shallow baking dish.
Schritt 2
Pat fillets dry and arrange in one layer. Season with salt and pepper and divide butter over the tops.
Schritt 3
Bake, using roughly 6–10 minutes per inch of thickness as a starting guide. Check the thickest part reaches 145°F/63 °C and the flesh is opaque and separates easily; continue if required.
Schritt 4
Move to clean plates. Squeeze lemon over the cooked fish and serve with separately prepared vegetables, rice or potatoes.
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