Pin it
Once I stumbled on this way to bake Mahi Mahi last year, it's been my number-one pick whether I'm cooking for friends or just grabbing dinner at home. The crunchy topping on that flaky fish wins everyone over. Every single time someone tries it, they want to know how I did it and I'm always happy to spill the (easy) way!
Irresistible Fish Delight
When you mix zippy Italian spices and my parmesan breadcrumb mix, this mellow fish totally shines. Even my picky kids keep coming back for more helpings. It's become my standard for both needing something fast on a weeknight and making the table look fancy.
All the Essentials
- Lemon: Squeeze fresh for a pop of brightness—I never skip it.
- Panko or Regular Breadcrumbs: Panko gives the most crunch, but either kind is great.
- Parmesan Cheese: Grate it yourself for melty golden goodness on top.
- Mayonnaise: That's the real trick for juicy, super tender fish.
- Zesty Italian Seasoning (like Good Seasons): This mix brings out all the best tastes.
- Mahi Mahi Filets: Go for pieces that look glossy and solid—they cook up so nicely.
Knockout Marinade Made Easy
I whisk together olive oil, Italian seasoning, and garlic for my base. When I'm feeling fancy, I'll throw in fresh dill or a little lemon zest. This combo keeps fish moist and gives every bite a ton of flavor.
Let's Whip It Up
- Bake It Up
- Heat your oven to 400°F and bake the fish around 12 minutes. Pull it when you can flake it with a fork.
- Fix Up That Crunch
- Blend parmesan, breadcrumbs, and a splash of olive oil til it's a crumbly topping, then pat it all over the tops of your filets.
- Get Your Fish Ready
- Coat your filets all over with marinade—really get into every spot. Leave them to soak while you mix the topping, at least 15 minutes.
Perfect Compliments
I like this fish sitting next to fluffy pilaf rice and some roasted veggies. Warm weather? Toss it with a crisp salad instead. Right before eating, a squeeze of lemon ties everything together.
Top Tricks from My Kitchen
Pick the freshest Mahi Mahi you can for the best taste. Line your tray with parchment—that way nothing gets stuck and cleanup is a snap. Shred your own parmesan and you'll get that perfect melting crunch up top.
Give It a Twist
Some days I reach for smoky cajun spice or whatever herbs are poking up in my garden. No Mahi Mahi? Use halibut or cod—both are awesome. Pour a bit of garlic butter over everything if you want next-level flavor.
Store for Tomorrow
Leftovers hold up fine in the fridge for a couple days. I reheat them in the oven or air fryer to keep the top crisp—skip the microwave, it makes things mushy.
Pin it
Frequently Asked Questions
- → Why combine mayo and yogurt?
Mayo makes it creamy, and yogurt adds a little zing. Together, they're the perfect base for the crust and keep the fish moist.
- → Can I use another fish type?
Absolutely! Go for cod, sea bass, or halibut. Just adjust the cook time for thicker or thinner cuts.
- → When's the fish ready to serve?
It should flake easily with a fork and no longer look translucent. The crust on top will be golden and crispy.
- → Can I prep parts of this meal earlier?
You can marinate the fillets and make the crust mix a day ahead. Save the baking part for right before eating.
- → What's a good substitute for the seasoning packet?
Create your own flavor mix with dried garlic, oregano, onion powder, and a hint of basil.