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 baked on a bed of sliced potatoes, snow peas, spinach and zucchini for a delicious, light and easy sheet pan dinner!
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We love baked fish. It’s so simple and flavorful… and easy to clean up!
Truly, this is 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 delicious using mixed bell peppers instead of the snow peas.
Plus, it’s incredibly, wonderfully delicious. At least to me!
Hope you enjoy!
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 (this is everything you should remember when choosing fish to buy!)
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 oven baked fish on a sheet pan
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.
- 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, and 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 flakes easily when tested with a fork. With thinner and smaller cuts of fish, it can bake in as little as 12-15 minutes.
Do I have to make this baked fish recipe on a sheet pan?
If you don’t have a baking sheet pan on hand, you can also use a casserole dish or a shallow baking dish as well.
Do I need to add extra steps if my fish has the skin on?
When I’m baking fish in the oven with the skin, I prefer to sear it in a nonstick skillet over medium-high heat before baking. I place the skin side down, drizzle with olive oil, 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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Oven Baked Fish Recipe
Ingredients
- 1.5 pounds boneless, skin-on fish fillet
- 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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!