EASY SHEET PAN BAKED FISH WITH VEGETABLES

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This easy 35 minute recipe for Sheet Pan Baked Fish with Vegetables is a perfect quick and healthy dinner served with snow peas, potatoes and zucchini.

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Ingredients

boneless, skin on fish fillet olive oil garlic lemon zucchini baby spinach fingerling potatoes snow peas flat leaf parsley fresh thyme salt pepper

Step 1

Artichoke Carrot Persimmon Radish Large Radish Carrot Persimmon Preheat oven to 425°F. Coat sheet pan 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.

Step 2

Artichoke Carrot Persimmon Radish Large Radish Carrot Persimmon 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.

Step 3

Artichoke Carrot Persimmon Radish Large Radish Carrot Persimmon 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.

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