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
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.
Notes
Nutrition
SABLE says
It was delicious, but a little dry. I think I over cooked it. I’ll try again
Erin says
Has anyone tried this in the air fryer yet? Just wondering if it would turn out well?
LyubaB says
Hi Erin,
I haven’t tried these in the air fryer yet but that’s a good idea!
Marci Farish says
This recipe is fantastic. My husband and I both loved it. I followed the recipe exactly, no changes. I will definitely make it again.
lyuba says
I’m SO glad to hear that, Marci! Thank you!
Jim Peoples says
Baked it tonight with a side of roasted brussel sprouts and petite potatoes. Came out perfect. Thank you!
LyubaB says
So glad you liked it, Jim!
Jo says
Do you cook this with the skin on or do you use skinless filets?
LyubaB says
I used skinless since it’s breaded all the way around. I think the bottom side of the fish breading would get soggy with skin on.
Lisa says
I made the recipe for my husband. He loved it. The one problem is I made too much, can it be reheated.
LyubaB says
Hi Lisa,
Yes, you can. I would not reheat in the microwave instead reheat in a pan on medium low-medium and heat till cooked through.
Joan says
We are KETO. Can I eliminate the flour? Thanks
LyubaB says
Sure, but it won’t be breaded or you could try to replace it with almond flour the texture will be different but that should work. I am not sure about the bread crumbs but I know some people use crushed pork rinds in their place.
Andy says
I was able to enjoy this tonight. This was as high quality as anything I’ve ordered in a restaurant. I can’t wait to try it again!
LyubaB says
Thank you, Andy! So glad you liked it!
Erik says
Everybody loved it. Thank you
LyubaB says
Your so welcome, Erik!
Melanie says
Has anyone tried this in an air fryer vs. the oven? Wondering what the setting SL should be for air fryer.
Sheila Gettel says
I did mine in the air fryer on the bake setting. I set the timer to 18 minutes, but at 9 minutes I checked my fish and it was actually a little overdone. Also, I had no bread crumbs in the house, so I used French’s Fried onions and crushed them up. OMG!!!! It was SSSSOOOOO good!!!!
Allan Sawyer says
This is a delicious recipe for mahi mahi. I routinely soak fish in buttermilk for 15 minutes before cooking, then rinse and prepare as directed. It works beautifully to remove any fishy smell or taste. My wife teases me that I don’t like my fish to taste fishy, but that’s okay. Haha.
LyubaB says
Thank you, Allan! That is smart! Maybe I could trick my husband into eating fish if I did that! 😉
Jeff says
This one is a hit!! My son who can be a very picky eater loved it! It does need a squeeze of lemon, but other than that, I’ll be making this one again. Thank you!!