Baked Fish & Veggie
A light, colorful, and nourishing one-pan meal featuring flaky white fish baked over a bed of perfectly roasted vegetables.
Ingredients
Scale
- 2 white fish fillets (6 oz each)
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 small red onion, sliced
- 1 cup green beans, trimmed
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking dish with parchment paper.
- In a bowl, toss zucchini, cherry tomatoes, red onion, and green beans with 2 tablespoons olive oil, garlic, salt, and pepper.
- Spread vegetables on the tray, leaving space in the center for the fish fillets.
- Place fish in the center, drizzle with lemon juice and 1 tablespoon olive oil. Season with salt and pepper.
- Bake for 18–20 minutes until fish flakes easily and veggies are tender with some char.
- Remove from oven, sprinkle with parsley, and serve warm.
Notes
- Pat the fish dry before baking to ensure it cooks evenly.
- Use parchment paper for easy cleanup and better roasting.
- Try adding chili flakes for a spicy version.
- Swap in seasonal vegetables based on availability.
Find it online: https://tastyze.com/baked-fish-veggie/