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Lemon Herb Baked Mahi Mahi with Quinoa Pilaf
Original recipe: 4 servings · Prep: 15 min · Cook: 25 min · Total: 40 min
By PowerProteinPlates Editorial TeamPublished Apr 24, 2026 | Updated Oct 13, 2026
Mediterranean
40 mins
gluten-freeeasy-recipeswhole-foods
Lemon-herb baked mahi mahi served with quinoa, carrot, celery and onion pilaf.
Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Difficulty
easy
Cuisine
Mediterranean
Ingredients
Servings
4
- 4 mahi mahi fillets (about 6 oz each), skinless
- 3 tablespoons olive oil, divided: 1 tablespoon for the baking dish, 1 for the herb mixture and 1 for the pilaf
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh thyme leaves, chopped
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth or water
- 1 small yellow onion, finely diced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 1/4 cup fresh parsley, chopped (for quinoa pilaf garnish)
- 1 tablespoon lemon juice (for quinoa pilaf)
- Fresh lemon wedges, for serving
Instructions
-
Preheat oven to 400°F (200°C). Lightly grease a baking dish with 1 tablespoon olive oil.
-
In a small bowl, mix minced garlic, lemon zest, lemon juice, 1 tablespoon olive oil, chopped parsley, thyme, oregano, salt, and pepper to create the lemon herb marinade.
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Pat mahi mahi fillets dry with paper towels; evenly brush both sides with the lemon herb mixture.
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Arrange fillets in a single layer in the prepared baking dish.
-
Bake for 15-18 minutes or until the fish flakes easily with a fork and appears opaque throughout. Verify fish reaches 145 F (63 C) in the thickest part.
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While fish bakes, rinse quinoa under cold water thoroughly to remove bitter saponins.
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Heat remaining 1 tablespoon olive oil in a medium saucepan over medium heat.
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Add diced onion, carrot, and celery; sauté about 5 minutes until tender and fragrant.
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Stir in rinsed quinoa to coat with oil and vegetables.
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Pour in vegetable broth, bring to a boil, then reduce heat to low and cover.
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Simmer for 15 minutes until quinoa is tender and liquid is absorbed.
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Remove from heat and let quinoa rest covered for 5 minutes; fluff with a fork.
-
Stir chopped parsley and 1 tablespoon lemon juice into the quinoa. Season with salt and pepper to taste.
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Plate the quinoa pilaf and top with baked mahi mahi fillets.
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Garnish with fresh lemon wedges and additional parsley. Serve immediately.
Storage
Refrigerate promptly in covered containers for up to 3 days.
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