Sheet Pan Lemon Herb Mahi Mahi with Root Vegetables

I absolutely love how this sheet pan dinner comes together with minimal fuss and maximum flavor. It's one of those meals I turn to when I want something healthy and delicious without spending hours in the kitchen. The bright lemon and fresh herbs perfectly complement the flaky mahi mahi and the sweet, earthy root vegetables, making it a truly satisfying meal that even beginner cooks can master.

Ingredients

• 1.5 lbs Mahi Mahi fillets
• 1 lb mixed root vegetables (carrots, parsnips, sweet potatoes), peeled and cut into 1-inch pieces
• 1/2 cup olive oil, divided
• 2 cloves garlic, minced
• 1 tbsp dried herbs (such as rosemary, thyme, or Italian blend)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, half sliced, half juiced
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the cut root vegetables with 1/4 cup of olive oil, salt, pepper, and half of the dried herbs. Spread them in a single layer on a large baking sheet.
3. Roast the vegetables for 15 minutes.
4. While the vegetables are roasting, pat the mahi mahi fillets dry with paper towels.
5. In a small bowl, whisk together the remaining 1/4 cup olive oil, minced garlic, lemon juice, the rest of the dried herbs, and a pinch of salt and pepper.
6. After 15 minutes, remove the baking sheet from the oven. Push the vegetables to one side and place the mahi mahi fillets on the empty side of the sheet.
7. Spoon the lemon-herb mixture evenly over the mahi mahi fillets. Top with lemon slices.
8. Return the baking sheet to the oven and roast for another 12-15 minutes, or until the fish is cooked through and flakes easily with a fork, and the vegetables are tender.
9. Garnish with fresh parsley before serving.