Sheet Pan Fish with Lemon Mayo Sauce

Sheet Pan Fish with Lemon Mayo Sauce

Blood Sugar: 1Servings: 4Preparation Time: 25minMeal Category: Dinner
Micronutrients:Omega 3Vitamin ACalcium

Macronutrients per 100g

Energy
115kcal
Sugar
1g
Fat
6g
Fiber
1g
Sat fat
1g
Protein
13g
Carbs
3g
Sodium
93mg

Ingredients

1 bunch Asparagus, 680g / 24oz Mahi Mahi fillets, to taste Sea salt, to taste Black pepper, 1 cut in half Lemon, 2 tbsp Olive oil, 60ml / 2fl oz favorite Mayonnaise, 0.5 tsp Onion powder, 0.5 tsp Garlic powder, pinch Cayenne pepper, 30g / 1oz or gluten-free Panko breadcrumbs

Preparation

1. Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper. 2. Arrange 1 bunch Asparagus on one side of the baking sheet and 680g / 24oz Mahi Mahi fillets on the other. 3. Season the fish with Sea salt and Black pepper. Squeeze juice from 1 cut in half Lemon over the fish. 4. Season the Asparagus with Sea salt, Black pepper, and toss with 1 tbsp Olive oil. 5. In a small bowl, mix 60ml / 2fl oz favorite Mayonnaise, 0.5 tsp Onion powder, 0.5 tsp Garlic powder, and a pinch of Cayenne pepper. 6. In another bowl, mix 30g / 1oz Panko breadcrumbs and 1 tbsp Olive oil, and season with a pinch of Sea salt. 7. Top each fillet with 1 tbsp of the mayo mixture, then sprinkle with the breadcrumb mixture. 8. Transfer to the oven and cook for 12 minutes until fish is cooked through and breadcrumbs are starting to brown. 9. Squeeze over the remaining Lemon juice and serve.

Micronutrients % of RDI

Iron
2% of RDI
Magnesium
25% of RDI
Vitamin C
6% of RDI
Omega 3
69% of RDI
Vitamin A
45% of RDI
Calcium
35% of RDI
Folate
25% of RDI

Good to know

This recipe includes panko breadcrumbs. If you're avoiding gluten, simply swap in gluten-free breadcrumbs instead.

How to Prepare

1. Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper. 2. Arrange 1 bunch Asparagus on one side of the baking sheet and 680g / 24oz Mahi Mahi fillets on the other. 3. Season the fish with Sea salt and Black pepper. Squeeze juice from 1 cut in half Lemon over the fish. 4. Season the Asparagus with Sea salt, Black pepper, and toss with 1 tbsp Olive oil. 5. In a small bowl, mix 60ml / 2fl oz favorite Mayonnaise, 0.5 tsp Onion powder, 0.5 tsp Garlic powder, and a pinch of Cayenne pepper. 6. In another bowl, mix 30g / 1oz Panko breadcrumbs and 1 tbsp Olive oil, and season with a pinch of Sea salt. 7. Top each fillet with 1 tbsp of the mayo mixture, then sprinkle with the breadcrumb mixture. 8. Transfer to the oven and cook for 12 minutes until fish is cooked through and breadcrumbs are starting to brown. 9. Squeeze over the remaining Lemon juice and serve.

Good to Know

This recipe includes panko breadcrumbs. If you're avoiding gluten, simply swap in gluten-free breadcrumbs instead.

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