Fresh fish, fresh spring vegetables, sheet pan (virtually no clean up), and only 30 minutes? Can a recipe be any more perfect? I don’t think so! Time to try this Mediterranean Baked Fish with Vegetables.
Mediterranean Baked Fish with Vegetables
Equipment
- Sheet Pan
Ingredients
- 2 lemons for zest and juice
- 1/3 cup olive oil
- 1 tbsp minced garlic
- 1.5 tsp dill weed
- 2/3 tsp season salt
- 1/4 tsp black pepper
- 1/2 tsp dried parsley
- 10 oz green beans trimmed
- 1 pint cherry tomatoes
- 1 yellow onion cut into wedges
- 1 lbs white fish (halibut, cod, tilapia) cut into 1.5" strips
Instructions
- Preheat the oven to 450 degrees F.
- In a large mixing bowl, whisk the lemon juice and zest, oil, garlic, dill weed, season salt, pepper, oregano, and parsley together.
- Add the green beans, tomatoes, and onions and toss to coat with the sauce
- With a large slotted spoon or tongs, transfer the vegetables to a large baking sheet. Spread vegetables out in one layer on one side of the baking sheet.
- Now, add fish fillet strips to the remaining sauce, toss to coat. Transfer the fish fillets to the baking sheet next to the vegetables and pour any remaining sauce on top.
- Lightly sprinkle the fish and vegetables with a little seasoned salt.
- Bake for 15 minutes. Then transfer the baking sheet to the top oven rack and broil for another 3-5 minutes, watching carefully. The cherry tomatoes should begin to pop under the broiler.
- When ready, remove the baked fish and vegetables from the oven. Serve immediately.
Notes
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Nothing beats a sheet pan dinner! It’s the ease of a crock pot meal, but you don’t have to remember to put the dinner in the pot in the morning. Just come home, chop up some veggies and toss is in the oven. Most of my sheet pans are chicken based, but I really like this fish one.
Get started by preheating the oven to 450 degrees. Prepare a baking sheet. How do you prepare a baking sheet? It’s up to you. You can use parchment paper, or my preferred method, spray with a bit of cooking spray.
In a large mixing bowl, whisk together the lemon juice and zest, oil, garlic, dill weed, season salt, pepper, oregano, and parsley together. Add the green beans, tomatoes, and onions to the bowl. Toss the vegetables to coat with the oil and seasoning. Transfer the vegetables to a large baking sheet. Use a large slotted spoon or tongs to remove the vegetables while reserving the liquid. Spread vegetables out in one layer on one side of the baking sheet.
Add the fish fillet strips to the remaining sauce and toss to coat. Then move the fish fillets to the baking sheet next to the vegetables. Pour any remaining sauce on top of the fish. Lightly sprinkle the fish and vegetables with a little bit of extra seasoned salt.
Bake for the fish and vegetables for fifteen minutes. Then move the baking sheet to the top oven rack and broil for another three to five minutes. Watch the food carefully, as it can quickly burn. The cherry tomatoes should begin to pop under the broiler. When they start to pop, your food is done!
When ready, remove the baked fish and vegetables from the oven. Serve immediately.
Want more sheet pan meals? Check out some of my other favs like Sheet Pan Chorizo or Flank Steak with Garlic Potatoes
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Just what I needed! 10x better than anything “what’s in my fridge” could ever recommend and so easy to do after a busy day at the office.
Just what I needed! 10x better than anything “what’s in my fridge” could ever recommend and so easy to do after a busy day at the office.
We eat a lot of fish, so I’m always excited to find delicious new ways to prepare it! This is so simple, so nutritious – and with such easy (one pan!!!) cleanup – thank you!
This is delicious! The prep work is so minimal, so it is perfect for busy days. 🙂
This looks so delicious and yummy! My daughter is going to love this recipe! I can’t wait to give this a try!
You had me at sheet pan and only 30 minutes! What a wonderful weeknight dinner.