Baked Mahi Mahi Fillet

3 Reviews
50% would make this recipe again

Mahi mahi baked with potatoes, tomatoes, capers, and olives.

Mahi mahi is the hawaiian name of the « dolphinfish », also called « dorado » (in Spanish). Its firm and flavourful flesh, much appreciated by connoisseurs, tends to dry out more quickly than other fish because it contains litlle fat. Be careful not to overcook it.

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Preparation : 20 min Cooking : 20 min
380 calories/serving


360 g mahi mahi fillet, or other firm-textured fish
1 1/2 potatoes 300 g
1/3 cup canned tomatoes (diced) 90 g
6 black olives 2 1/2 tbsp
1 3/4 tsp capers 5 g
2 cloves garlic, crushed
1/2 lemons, sliced 60 g
3 tbsp tomato juice 45 mL
2 tbsp olive oil 30 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.


  1. Preheat the oven to 230°C/450°F.
  2. Prepare the potatoes. Peel and boil or steam 20 min (they should come out half-cooked). Cut into ½ cm slices and lay them out in a generously oiled roasting pan.
  3. Place the mahi mahi fillet over the potatoes in the center of the pan. Surround it with the tomatoes, olives, capers, unpealed and crushed garlic cloves, and lemon slices. Add salt and pepper, then pour in the tomato juice and a little oil.
  4. Bake in the centre of the oven about 20 min for a 4 cm thick fillet. Since the cooking time depends on the thickness of the fillets and the actual temperature of your oven, it is important to check with a fork to see if the fish is cooked through.
  5. Serve on the warmed plates.

Nutrition Facts Table

per 1 serving (380 g)


% Daily Value




13 g

20 %

Saturated 1.9 g
+ Trans 0 g

9 %


130 mg


470 mg

20 %


30 g

10 %


4 g

15 %


2 g

Net Carbs

26 g


36 g

Vitamin A

37 %

Vitamin C

53 %


6 %


26 %


This recipe is :
Excellent source of  :
Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B6, Vitamin C
Good source of  :
Copper, Manganese, Vitamin B1, Vitamin E
Source of  :
Calcium, Fibre, Folacin, Vitamin B2, Vitamin K, Zinc
Low  :
Calories, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits 0
Vegetables ½
Meat and Alternatives 4
Fats 2

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3 Reviews (3 with rating only) 50% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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