Easy Sheet Pan Baked Fish with Vegetables
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 baked on a bed of sliced potatoes, snow peas, spinach and zucchini for a delicious, light and easy sheet pan dinner!
We love baked fish. It’s so simple and flavorful… and easy to clean up!
The fish can be whatever is freshest at the seafood counter. I often use halibut or 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 (this is everything you should remember when choosing fish to buy!)
When available, I love to get it with the skin on 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.
Truly, this is one of the easiest and fastest dinners to get on the table. When I make this, it takes, perhaps, 30 minutes from start to finish, depending on the thickness of the fish filet. This is why I love making it as a healthy dinner during the week.
The vegetables are easy to prep (you just need to slice them), and I do mix them up with the season, but this is my favorite combination, especially in the springtime and in early summer.
All you will need to do is mince some garlic, zest a lemon, and thinly slice a zucchini, and add some snow peas, spinach and small potatoes. Layer them onto a sheet pan, bake, and serve.
In the summer, this dish is delicious using mixed bell peppers instead of the snow peas.
Plus, it’s incredibly, wonderfully delicious. At least to me!
Hope you enjoy!
Do I have to make this baked fish recipe on a sheet pan?
If you don’t have a sheet pan to hand, it works equally well in a casserole dish too, or a shallow baking dish.
Do I need to add any extra steps if my fish has the skin on?
If I’m baking a 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. This will help the skin get nice and crispy.
If you enjoyed this recipe on 31 Daily, you might also enjoy:
- Sheet Pan Shrimp Boil in Oven
- Foil Packet Fish Dinner Ideas
- Healthy Mediterranean Fish Stew
- Easy Fish Chowder
- Sheet Pan Baked Hawaiian Chicken
- Irish Leek and Potato Soup
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Easy Sheet Pan Baked Fish with Vegetables
This easy recipe for Sheet Pan Baked Fish with Vegetables is a perfect quick and healthy dinner served with snow peas, potatoes & zucchini.
- boneless, skin-on fish fillet, approx 1.5 lb (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)
- 1-2 tablespoons olive oil
- 1 large clove garlic, minced
- 2 tsp lemon zest
- juice 1/2 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 tbsp chopped flat leaf parsley
- 4-5 sprigs fresh thyme
- pinch each sea salt and fresh ground black pepper, or to taste
- 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.
- 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.
- 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.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 354Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 160mgSodium: 335mgCarbohydrates: 23gFiber: 5gSugar: 11gProtein: 46g
This is so very good! Perfect for a busy day dinner. Thanks!