Oven Baked Fish and Vegetables
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If you're looking for a healthy and quick dinner, try my Easy Sheet Pan Baked Fish with Vegetables. Seasonal white fish is seasoned with lemon and garlic before being baked on a bed of sliced potatoes, snow peas, spinach, and zucchini for a delicious, light, and easy sheet pan dinner!
Love baked fish? Try this 8-minute baked flounder recipe next!
Recipe Overview
- Type: Main Course
- Skill Level: Easy
- Time: About 30 minutes
- Why We Love It: One-pan cleanup, nourishing, adaptable with whatever fish or vegetables you have on hand.
What I Love About Baked Fish Recipes
First of all, baked fish recipes are generally simple and flavorful... and easy to clean up!
And this recipe is no exception. It's one of the easiest and fastest dinners to prepare. Depending on the thickness of the fish filet, it takes perhaps 30 minutes from start to finish. This is why I love making it for a healthy dinner during the week.
The vegetables are easy to prep, and I do mix them up with the season, but this is my favorite combination, especially in the warm months.
All you will need to do is mince garlic, zest a lemon, thinly slice a zucchini, add snow peas, spinach, and small potatoes, layer them onto a sheet pan, bake, and serve.
In the summer, this dish is even more delicious using mixed bell peppers instead of snow peas.
Hope you enjoy!
Jump to:
- Recipe Overview
- What I Love About Baked Fish Recipes
- Ingredients
- What is the Best Fish to Use?
- How to Make Baked Fish with Vegetables
- Variations & Flavor Twists
- Storing & Make Ahead
- Recipe FAQs
- Do You Need a Sheet Pan for Baked Fish?
- Should You Sear Fish Skin Before Baking?
- More Easy Fish Recipes to Try:
- Oven Baked Fish Recipe
- 💬 Comments
Ingredients
You will find ingredient measurements in the recipe card below, but here is a quick list of what you will need:
- Fish: Boneless, skin-on fish fillet
- Aromatics: minced garlic, lemon zest and juice, salt, pepper, flat-leaf parsley, and fresh thyme.
- Vegetables: Zucchini, baby spinach, gold or fingerling potatoes, and snow peas
What is the Best Fish to Use?
The fish can be whatever is freshest at the seafood counter. I often use white fish, like halibut or Black cod, for this recipe. When my local fishmonger sees me coming, he always knows what I'm going to ask-first, freshness, and then price.
When available, I love to choose a fillet with the skin on it so I can get it nice and crispy in a skillet before baking. It does not matter how thick or thin your fillets are; I've included instructions for both in the recipe.
How to Make Baked Fish with Vegetables
Step-by-step instructions are also in the recipe card below. Begin by preheating the oven to 425°F and coating a sheet pan (or casserole dish) with olive oil or nonstick cooking spray.
- Step 1: Slice zucchini and potatoes thinly and evenly. A handheld mandolin works great if you have one, but you can also use a sharp knife.
- Step 2: Add vegetables to the prepared pan, drizzle with olive oil and then turn to coat-season with salt and pepper, and fresh herbs.
- Step 3: Lay the fish filet on top of the veggies, drizzle with olive oil and lemon juice, and top with garlic, parsley, thyme, and lemon zest. Season the first with salt and pepper.
- Step 4: Bake for 20-25 minutes, depending on the thickness of your fillet, until the veggies are tender and the fish flakes easily when tested with a fork. With thinner and smaller cuts of fish, it can bake in as little as 12-15 minutes.
Variations & Flavor Twists
- Different Fish: Try salmon, trout, mahi-mahi, or sea bass. Adjust cooking time for thickness.
- Seasonal Vegetables: Swap in asparagus, green beans, bell peppers, or cherry tomatoes.
- Spice Blends: Add smoked paprika, cumin, or chili flakes for a flavor boost.
- Mediterranean Twist: Add olives, cherry tomatoes, and fresh oregano.
- Sauce Pairings: Serve with lemon-dill yogurt sauce, garlic-butter drizzle, or pesto.
Storing & Make Ahead
- Refrigerate: Store leftovers in an airtight container up to 2 days.
- Freeze: Not recommended for delicate vegetables, but you can freeze the fish separately.
- Make Ahead: Prep vegetables and season fish up to 24 hours in advance. Assemble and bake just before serving.
Recipe FAQs
The fish is done when its internal temperature reaches 145°F (63°C). You can also test by gently inserting a fork at the thickest part-if the fish flakes easily and the flesh is opaque throughout, it's ready.
While white fish like cod, halibut, tilapia, or black cod (as you mention) all work well, cooking time will vary. Thinner fillets bake faster; fattier fish (like salmon) take a little longer. If using skin‐on fillets, searing the skin first helps crisp it.
Yes-with caveats. Thaw fish thoroughly and pat dry before applying seasonings; extra moisture can affect texture. For frozen vegetables, you may need to reduce baking time or pre‐cook slightly so everything finishes at the same time.
A large, rimmed sheet pan (often called a half-sheet pan) works best because it allows hot air to circulate, helping both fish and vegetables roast evenly. Line with parchment paper for easy cleanup. If you don't have a sheet pan, a shallow baking dish will also work, though vegetables may steam more than roast.
Yes! Vegetables can be sliced in advance, and fish can be seasoned a few hours ahead. Bake just before serving for best results.
Do You Need a Sheet Pan for Baked Fish?
Not at all! A sheet pan just makes everything simple by cooking the fish and vegetables together on one surface. It gives the vegetables room to roast instead of steaming and helps the fish cook evenly.
If you don't have a sheet pan, you can use a shallow baking dish or casserole pan-just be aware that vegetables may soften more than they'll crisp.
Should You Sear Fish Skin Before Baking?
No extra steps are required-the recipe works beautifully whether your fillets are skin-on or skinless. If your fish does have skin, you can leave it on and let it crisp in the oven, or give it a quick sear in a hot skillet before baking for added texture and flavor. It's optional, but a nice way to elevate the dish if you enjoy crispy skin.
More Easy Fish Recipes to Try:
- 20 Easy Fish Recipes for Lent
- Foil Packet Fish Dinner Ideas
- Healthy Mediterranean Fish Stew
- Easy Fish Chowder
- Honey Garlic Salmon Recipe
- Easy Steamed Fish en Papillote
- Easy Salmon Salad with Citrus Dressing
- Honey Glazed Salmon
- Rainbow Trout in Foil Packets
- Maryland Crab Cakes
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Oven Baked Fish Recipe
Ingredients
- 1.5 pounds boneless, skin-on fish fillet
- 1-2 tablespoons olive oil
- 1 large clove garlic minced
- 2 teaspoon lemon zest
- juice ½ lemon
- 2 medium size zucchini about 6 inches, sliced thin
- bunch of baby spinach
- 2-3 small gold or fingerling potatoes sliced thin
- 1 cup snow peas
- 1 tablespoon chopped flat leaf parsley
- 4-5 sprigs fresh thyme
- pinch each sea salt and fresh ground black pepper or to taste
Instructions
- Preheat oven to 425°F. Coat sheet pan (or casserole) with olive oil or nonstick cooking spray.
- Place the sliced vegetables on the sheet pan in a thin layer so that they cook quickly. Drizzle with olive oil, salt, and pepper to taste, turning to coat the veggies.
- Lay the fish filet on top of the veggies, drizzle with olive oil and lemon juice. Top with garlic, parsley, thyme, and lemon zest. Season with salt and pepper.
- Bake for 20-25 minutes, depending on the thickness of your fillet, until the veggies are tender and the fish filet flakes easily when tested with a fork. With thinner and smaller cuts of fish, it can bake in as little as 12-15 minutes.
Notes
- Fish Options: Any white fish can be used but my favorite is halibut and larger filets of cod, adjust cooking time depending on the thickness of your fish)
- Baking Fish with Skin: If I'm baking fish with skin, I often sear it in a nonstick skillet, over medium-high heat,and drizzled with olive oil. I place the skin side down and cook for 2-3 minutes before finishing it in the oven over the veggies.
- Baking Fish with Vegetables: If your fish is particularly small, or you've scaled this recipe down to feed less people, begin baking the veggies first and add the fish toward the end.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Good for diabetics!
Hi Gina! Thank you for trying it and sharing dietary tips!
I have used this recipe many times in the past. I do some substitutes of veggies. The fish I use is walleye fillets. I convection roast it all at 1 time. The timing does vary. We enjoy it very much. Anna Grim
Hi Anna! I'm SO happy this recipe works for you and is adjustable to mix and match the ingredients you want to use-- that's always my goal! Thank you for letting me know how it's working.
This is so very good! Perfect for a busy day dinner. Thanks!