Easy and delicious Mahi Mahi crusted in Parmesan herb coating and baked in the oven. It’s a wonderful dinner to make in about 30 minutes and can be served with variety of sides. Try roasting some vegetables at the same time as the fish or serve it with a dinner salad.
Fish makes a great easy dinner option and I have many other options for easy baked fish. Try Lemon Herb Baked Cod with Asparagus and Tomatoes or a simple, 4-ingredient Orange Salmon. If you want to fire up the grill instead, try this easy grilled salmon with citrus butter sauce.
Baked Mahi Mahi
Mahi Mahi is a wonderful white fish with thin skin and firm meat. Besides salmon, my other two top choices for fish is mahi mahi and cod. There is something about the firm yet juicy meat that is delightful to eat and easy to cook.
Mahi Mahi doesn’t fall apart when it cooks because of the dense meat consistency. That makes it easier to cook but also makes it important not to overcook.
Besides the firm flesh, mahi mahi has a pleasant mild flavor with a little sweetness to it. The mild flavor is perfect because it means that this fish will go with a wide variety of flavors and can be served with many different sides. Mahi Mahi is great in tacos too.
Mahi Mahi can be prepared in many ways like baking, searing in in the pan, or grilling. This Parmesan Crusted Mahi Mahi is easily prepared in the oven and only takes about 10 minutes to prep and 20 minutes to bake.
How to make Parmesan Crusted Baked Mahi Mahi:
Preheat the oven to 425° and line a rimmed baking sheet with parchment paper or aluminum foil.
Set three wide and shallow bowls in front of you. Mix flour with salt, garlic powder, and grated Parmesan cheese. Whisk eggs with salt and pepper in another bowl. Mix Panko bread crumbs, grated Parmesan cheese, parsley, garlic powder, and salt in a third bowl.
Coat each piece of fish in flour first, then in egg, and last in the Panko mixture. Pat the coating onto the fish firmly and lay in on the prepared baking sheet.
Bake for 18-22 minutes, depending on the thickness of the fish.
Can I use this coating on another fish?
Absolutely! This coating will work on other fish as well. Depending on the fish, you may just need to adjust bake time.
How do I know when mahi mahi is done?
As I mentioned before, it’s best not to overcook mahi mahi or it will be dry. So cook it just until it turns opaque throughout and flakes easily. That is easy to tell when cooking the fish without coating. Unfortunately, it makes it a bit harder if it’s coated.
You can always flake off a piece on the thicker side to check inside.
Or, you can use a thermometer and insert it into the center of the thickest part in the fish. Safe fish temperature is 145° but I find it a little dry at 145. I pull my mahi mahi out around 137°-140°.
What to serve with mahi mahi?
Since the flavor of mahi mahi is so mild, it goes with just about anything you want to serve it with.
You can serve it over a salad as a healthy dinner salad option. Add some shaved Parmesan cheese to the salad and balsamic vinaigrette to compliment the fish.
Roasted vegetables make a great option here too. It can actually be cooked at the same time as the fish in a separate baking sheet or in the same one. Try asparagus, green beans, red peppers, mushrooms, broccoli, and cauliflower.
Mashed potatoes would be great as a comforting side dish option.
Can this Mahi Mahi be Gluten Free?
Yes! Don’t let the coating put you off because with just a couple of substitutions, you can make this mahi mahi recipe gluten free.
Use all purpose gluten free flour for the first coating and use gluten free bread crumbs in the outer coating instead of Panko.
Make sure that Parmesan cheese is freshly grated and there is no additives that could contain gluten.
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Parmesan Crusted Baked Mahi Mahi
Easy and delicious Mahi Mahi crusted in Parmesan herb coating and baked in the oven.
Ingredients
- 20-24 oz mahi mahi 4 pieces of mahi mahi
Flour mixture:
- 1/3 cup all purpose flour
- 1/2 tsp garlic powder
- 2 tbsp grated Parmesan cheese
- salt
Egg mixture:
- 2 eggs
- salt
- fresh cracked black pepper
Panko mixture:
- 1/2 cup Panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 tbsp parsley
- 1/2 tsp garlic powder
- salt
Instructions
Preheat the oven to 425° and line a rimmed baking sheet with parchment paper or aluminum foil.
Set three wide and shallow bowls in front of you.
Mix flour with salt, garlic powder, and grated Parmesan cheese in first bowl.
Whisk eggs with salt and pepper in another bowl.
Mix Panko bread crumbs, grated Parmesan cheese, parsley, garlic powder, and salt in a third bowl.
Coat each piece of fish in flour first, then in egg, and last in the Panko mixture. Pat the coating onto the fish firmly and lay in on the prepared baking sheet.
Bake for 18-22 minutes, depending on the thickness of the fish.
Recipe Notes
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.
Patty
My husband and I loved this recipe! Plan to use
this recipe on other fish and chicken!!
Alexis
It is definitely a keeper. I subbed a combination of cassava flour and coconut flour for the regular flour, and then Whisps (Parmesan crackers) for the Panko crumbs. So yummy! Thank you!
LyubaB
Hi, Alexis! I am glad you liked it!!