Name: Baked Fish & Veggie
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: Mediterranean-Inspired
Ingredients: 4 white fish fillets, about 6 ounces each, cod or haddock; 2 cups broccoli florets; 2 medium carrots, sliced into thin rounds; 1 medium zucchini, sliced into half-moons; 1 medium red bell pepper, sliced into strips; 1 small red onion, cut into wedges; 3 tablespoons olive oil; 2 tablespoons lemon juice; 3 cloves garlic, minced; 1 teaspoon paprika; 1 teaspoon dried oregano; 3/4 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons fresh parsley, chopped

Description

Tender baked white fish fillets roasted with broccoli, carrots, zucchini, bell pepper, and red onion in a lemon garlic herb seasoning. This easy sheet pan dinner is bright, wholesome, and perfect for busy nights.

Ingredients

Scale

4 white fish fillets, about 6 ounces each, cod or haddock
2 cups broccoli florets
2 medium carrots, sliced into thin rounds
1 medium zucchini, sliced into half-moons
1 medium red bell pepper, sliced into strips
1 small red onion, cut into wedges
3 tablespoons olive oil
2 tablespoons lemon juice
3 cloves garlic, minced
1 teaspoon paprika
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped

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Instructions

Preheat the oven to 425°F and line a large sheet pan with parchment paper or lightly grease it.
In a large bowl, toss the broccoli, carrots, zucchini, red bell pepper, and red onion with olive oil, lemon juice, garlic, paprika, oregano, salt, and black pepper until evenly coated.
Spread the seasoned vegetables on the prepared sheet pan in a single layer.
Pat the fish fillets dry and place them among the vegetables on the pan. Spoon a little of the seasoned mixture over the fish.
Bake for 20 to 22 minutes, or until the vegetables are tender and the fish flakes easily with a fork.
Remove from the oven, sprinkle with fresh parsley, and add an extra squeeze of lemon if desired.
Serve hot with the roasted vegetables.

Notes

Check thinner fillets around the 15 minute mark to avoid overcooking.
Cut the vegetables into even pieces for the best texture.
Use a large sheet pan so the vegetables roast instead of steam.
Leftovers can be refrigerated in an airtight container for up to 2 days.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dinner
Method: Baking
Cuisine: Mediterranean-Inspired

Nutrition

Serving Size: 1 fish fillet with vegetables
Calories: 295
Sugar: 6g
Sodium: 540mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 28g
Cholesterol: 60mg