Mahi Mahi Potato and Asparagus Sheet Pan Meal

5 from 2 votes

Mahi Mahi Potato and Asparagus Sheet Pan Meal

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!

Prep Time10

Cook Time30

Total Time40

Course: Main Dish

Cuisine: American

Keyword: asparagus, Lenten dinner, mahi mahi, potatoes, sheet pan meal

Servings: servings

Calories: 668kcal

Author: MaryAnn Dwyer

Ingredients

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

Instructions

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.

Notes

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.

Nutrition