Lemon Baked Mahi Mahi

This post contains affiliate links. Click here to see what that means!

In order to provide the free resources here on the Autoimmune Wellness website and social media channels, we may accept a commission or other support for our endorsement, recommendation, or link to a product or service in this post.

That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.

 

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.


Paleo Lemon Baked Mahi Mahi
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 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
Instructions
  1. Pat fish dry with a paper towel and generously season all over with salt.
  2. Pour 2 tablespoon olive oil in baking dish large enough to fit the fillets in one layer; tilt the dish to evenly coat.
  3. 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.
  4. 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.
  5. 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.

 

About Beth Chen

Beth is mama to a beautiful boy, a self-taught cook and photographer. After becoming ill, Beth found the AIP diet and used it to help find stability in her health. She’s turned her passion for food, photography and healthy living into a blog called bonaippetit.com. The purpose behind the blog was to make switching to the AIP lifestyle less intimidating and more delicious. Just because you have food restrictions, doesn’t mean that your food needs to taste like it. Besides the kitchen, her favorite place is her backyard where she chases her kiddo and is attempting to turn her black thumb green. Beth lives in San Diego with her husband and son.

3 comments

Leave a Comment

Rate this recipe: