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This 30-minute Paleo Lemon Baked Mahi Mahi recipe is baked with fresh herbs, olive oil and lemon which creates a yummy broth that’s perfect for drizzling over cauliflower rice. It only takes 6 ingredients to transform mahi mahi into a delicious and elegant dish.
To get this yummy broth, make sure to pat the fish dry prior to cooking. If you don’t, the extra liquid could water down the broth and alter the taste. The broth should taste like an intense lemony sauce. It’s. So. Good! Definitely worth the time to include this step.
If you’re looking for additional fish recipes, try this Smoked Oyster Tapenade or AIP Salmon Cakes.
- 1 pound Mahi Mahi fillets about 3-4 fillets, about 1 inch thick
- Salt
- ¼ cup Extra Virgin Olive Oil, divided
- 2 Lemons
- 4 Garlic cloves, thinly sliced
- 8 sprigs fresh Thyme
- ¼ cup Fresh Cilantro and/or Parsley loosely packed, chopped
- Preheat oven to 350 degrees F.
- Pat fish dry with a paper towel and generously season all over with salt.
- Pour 2 tablespoon olive oil in baking dish large enough to fit the fillets in one layer; tilt the dish to evenly coat.
- Thinly slice 1½ lemons, remove any seeds, and set aside the remaining half. Place the lemon slices in the dish, overlapping slightly if needed, and top with garlic and herb sprigs.
- Lay the fillets in the dish, drizzle with remaining olive oil, and bake until the fish is opaque and flakes easily, 15 to 20 minutes.
- Remove from the oven, sprinkle with chopped herbs, squeeze remaining lemon half over the top, and serve in shallow bowls with the cooked lemon slices and broth that accumulates.
9 comments
Sounds great! Would the cook time be the same if I used Cod?
[…] Lemon Baked Mahi Mahi from Autoimmune Wellness *Beth is sharing a deliciously simply mahi mahi recipe that can be on the table in 30 minutes! […]
At what temperature do I bake the fish?
Sorry Rachael, it should be 350 F.
Please add the oven temp to your recipe.
Sorry for that oversight! The oven temp is 350 degrees F and has been added.
Mickey, I have two questions.
The first one is about bone broth. Do you recommend always making it or can you buy it from the store?
The second one is: Can we eat balsamic vinegar?
Britney, I recommend making your own broth, since it is so affordable and simple, but for storebought brands I recommend Bare Bones or Bonafide Provisions. Balsamic is tricky, as some brands use wheat paste to seal the barrels the vinegar is aged in. If you are going to include balsamic, I would be sure to research the company to make sure the product is 100% gluten free. Hope it helps!
Hi, this recipe looks great but I’m a bit confused about something – you mention that a broth would be made in this recipe. Which broth are your referring to? I read the recipe but I must be overlooking something since I don’t see it listed as an ingredient or in the instructions.