| | |

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 that is perfect for spring!

Easy Sheet Pan Baked Fish with Vegetables pictured on the sheet pan.

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.

Fillet of white fish sitting on a sheet pan of sliced potatoes, zucchini and snow peas.

If you enjoyed this recipe on 31 Daily, you might also enjoy:

Save this and pin it for later!

Make sure you don’t lose track of this recipe by pinning it for later! If you are not already you can follow me on Pinterest, as well as keep up with me on Facebook, Instagram and Youtube. If you make this recipe I would also love it if you’d tag me in your photos and leave a star rating below!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easy Sheet Pan Baked Fish with Vegetables | 31Daily.com

Easy Sheet Pan Baked Fish with Vegetables


  • Author: Stephanie Wilson
  • Total Time: 35 minutes
  • Yield: Serves 3-4 1x

Description

This easy recipe for Sheet Pan Baked Fish with Vegetables is a perfect quick and healthy dinner served with snow peas, potatoes & zucchini.


Ingredients

Units Scale
  • 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)
  • 12 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
  • 23 small gold or fingerling potatoes, sliced thin
  • 1 cup snow peas
  • 1 tbsp chopped flat leaf parsley
  • 45 sprigs fresh thyme
  • pinch each sea salt and fresh ground black pepper, or to taste

Instructions

  1. Preheat oven to 425°F. Coat sheet pan (or casserole) with olive oil or nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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

  • 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.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner

One Comment

Leave a Reply

Your email address will not be published.

Recipe rating