Mediterranean Baked Fish with Vegetables
Fresh fish, fresh spring vegetables, sheet pan (virtually no clean up), and only 30 minutes? Can a recipe be any more perfect? I don’t think so!
Equipment
- Sheet Pan
Ingredients
- 2 lemons for zest and juice
- 1/3 cup olive oil
- 1 tbsp minced garlic
- 1.5 tsp dill weed
- 2/3 tsp season salt
- 1/4 tsp black pepper
- 1/2 tsp dried parsley
- 10 oz green beans trimmed
- 1 pint cherry tomatoes
- 1 yellow onion cut into wedges
- 1 lbs white fish (halibut, cod, tilapia) cut into 1.5" strips
Instructions
- Preheat the oven to 450 degrees F.
- In a large mixing bowl, whisk the lemon juice and zest, oil, garlic, dill weed, season salt, pepper, oregano, and parsley together.
- Add the green beans, tomatoes, and onions and toss to coat with the sauce
- With a large slotted spoon or tongs, transfer the vegetables to a large baking sheet. Spread vegetables out in one layer on one side of the baking sheet.
- Now, add fish fillet strips to the remaining sauce, toss to coat. Transfer the fish fillets to the baking sheet next to the vegetables and pour any remaining sauce on top.
- Lightly sprinkle the fish and vegetables with a little seasoned salt.
- Bake for 15 minutes. Then transfer the baking sheet to the top oven rack and broil for another 3-5 minutes, watching carefully. The cherry tomatoes should begin to pop under the broiler.
- When ready, remove the baked fish and vegetables from the oven. Serve immediately.
Notes
This recipe is 9 Green or 6 blue/purple WW points.