A great source of protein, iron, and vitamins (thiamin, riboflavin, niacin, and B-6), Mahi is also a great tasting, mild-flavored fish that lends itself to mix-and-matching with other favorite flavors.
As you might have noticed from my chicken salad with zing recipe, I’m a huge fan of lemon and dill. Naturally, if it works with chicken, I assumed it would work with fish. So I tried it…and I was right!
This recipe is so easy (as are most of my recipes — I’m a little lazy and a lot busy!) so prep your veggies and bake this up when you’re ready for a healthy and delicious dinner any night of the week.
Baked Mahi-Mahi with Dill, Onion, and Tomato Ingredients
- 2 medium-sized Mahi-Mahi filets (fresh, or thawed if frozen)
- 1 medium-sized tomato, sliced thinly
- 1 medium-sized onion, sliced for rings
- 2 T. fresh dill, chopped
- 1/2 medium-sized lemon
- 1 T. coconut oil
- salt & pepper
Baked Mahi-Mahi with Dill, Onion, and Tomato Recipe
- Lightly grease your baking dish with just a tad of your coconut oil.
- Preheat oven to 400 F.
- Place fish filets in your baking dish, then sprinkle on half of your dill, salt and pepper.
- Layer on tomato and onions, then top with the remaining dill. Salt and pepper again.
- Drizzle remaining coconut oil over all ingredients.
- Bake for 15-20 minutes depending on thickness of filets. You want the fish to flake easily with a fork.
- Squeeze lemon over everything before serving.
I recommend serving this dish with other colorful veggies like golden beets, spicy greens, and cheesy broccoli.