This Mahi Mahi Potato and Asparagus Sheet Pan Meal is a healthy dinner that’s just perfect for the Lenten season. It’s easy, flavor-packed and on your table in just about 30 minutes!
Fridays during Lent call for fish at our house. And I’m not talkin’ frozen fish sticks like most of us probably ate back in the day either. I’m talkin’ fresh fish and healthy veggies all baked up on a sheet pan to make Friday night dinner delicious and super easy!
This Mahi Mahi Potato and Asparagus Sheet Pan Meal is one of those versatile meals that you can customize to your own taste. Not a fan of asparagus? Substitute broccoli. Prefer halibut or flounder to mahi mahi? Just add what you like best.
Mahi Mahi Potato and Asparagus Sheet Pan Meal Ingredients
- sriracha sauce
- seasoned panko crumbs
- dried parsley
- garlic cloves
- grated Parmesan
- baby potatoes
- vegetable oil
- mahi mahi fillets
But do me a favor ok? If you change out your fish preference, definitely keep the topping because you’re going to love it ok??
I top each piece of mahi with a mixture of mayonnaise and sriracha sauce for spice and then I top that with a flavorful combination of seasoned panko crumbs, chopped almonds, lemon zest, parsley, minced garlic, grated Parmesan cheese and some melted butter. It’s so easy to throw together and it gives the fish such a zesty taste.
How to Make this Tasty Lenten Sheet Pan Meal
First, you’ll toss your potatoes in some olive oil with a sprinkle of salt and pepper and arrange cut-side down on your parchment-lined baking sheet and bake for 20 minutes.
While the potatoes are baking, you’ll make your toppings. First, you’ll combine your mayo and sriracha sauce in a small bowl until smooth and set aside. Next up, you’ll finely chop your almonds in a small food processor or by hand and then combine them with the rest of the topping ingredients and set that aside also. You will also toss your asparagus with some olive oil.
When you remove the potatoes from the oven you will toss the asparagus with the potatoes and make an area for your fish fillets on the baking sheet. Season the fillets with salt and pepper and top each fillet with 1-1 1/2 tablespoons of the spicy mayo. Any remaining mixture can be served with the fish after it’s baked.
Cover the tops of the fish with your panko crumb mixture pressing it lightly into the mayo. You’ll bake for about 8-10 minutes until the fish is cooked through (will depend on the thickness of your fillets) and until the crumb mixture is lightly browned.
So no more boring Friday night dinners during Lent. This sheet pan meal aims to impress! Hope you guys give it a try this season and all summer long too.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Mahi Mahi Potato and Asparagus Sheet Pan Meal Ingredients
You can use one or two teaspoons of the sriracha sauce with the mayo. I only used one teaspoon for less of a spicy taste so the flavor of the other topping ingredients would shine through.
As mentioned above, if you prefer halibut or flounder feel free to substitute.
Also if you’re not a fan of asparagus, I’ve also made this sheet pan meal with broccoli or broccoli rabe.
More Delicious No Meat Meals for the Lenten Season
- 1 1/2 lbs. baby potatoes, halved. I used baby yellow potatoes
- 2 Tbsp. vegetable oil
- salt and pepper
- 1/2 cup mayonnaise
- 1-2 tsp. sriracha sauce
- 1/2 cup seasoned panko crumbs
- 1/4 cup almonds, finely chopped
- 2 Tbsp. grated Parmesan cheese
- 2 Tbsp. butter, melted
- 1 Tbsp. dried parsley
- 2 tsp. lemon zest
- 2 cloves garlic, finely minced
- 1 lb. small asparagus, trimmed
- 1 1/2 lbs. mahi mahi fillets, cut into four equal pieces
- Preheat oven to 450 degrees with rack in the middle position.
- Toss the halved potatoes in the vegetable oil and add to a large baking sheet lined with parchment paper. Season with salt and pepper and arrange the potatoes, cut-side down in a single layer and bake for 20 minutes,
- In a small bowl, combine the mayo and sriracha sauce until well combined. Set aside.
- In a bowl, combine the panko crumbs, almonds, Parmesan cheese, melted butter, parsley, lemon zest and garlic until well combined. Set aside.
- Toss the asparagus with a smidge of olive oil. When the potatoes are done cooking, remove from the oven and add the asparagus to the tray. Add the pieces of fish to one end of the tray and season with some salt and pepper. Spoon some of the spicy mayo on top of each piece, about 1-1 1/2 Tbsp. on each. Evenly cover each piece of fish with the panko crumb mixture, pressing lightly into the tops of the fish.
- Bake for about 10 minutes or until the fish is cooked through and the tops are lightly browned. Serve immediately with lemon wedges, if desired and the remaining spicy mayo.