Name: Sheet Pan Lemon Herb Fish & Veggies
Ingredients: Fish Fillets: 1.5 lbs of white flaky fish such as cod, haddock, halibut, or tilapia. Choose thicker fillets for best results, ensuring they don’t dry out during baking.; Broccoli Florets: 1 large head, cut into bite-sized florets. Broccoli adds a wonderful earthy flavor and crisp-tender texture when roasted.; Bell Peppers: 2 bell peppers (any color), cored, seeded, and sliced into strips. Bell peppers bring sweetness and vibrant color to the dish.; Red Onion: 1 red onion, thinly sliced. Red onion provides a slightly pungent and sweet flavor that mellows beautifully during roasting.; Zucchini: 2 medium zucchini, sliced into half-moons. Zucchini adds a mild flavor and tender texture.; Cherry Tomatoes: 1 pint, halved. Cherry tomatoes burst with sweetness and juiciness when roasted.; Fresh Lemon: 2 lemons – 1 sliced, 1 for juice. Lemon is key to the bright, zesty flavor profile of this dish.; Fresh Herbs: 1/4 cup combined fresh herbs, such as parsley, dill, thyme, and oregano, chopped. Fresh herbs elevate the flavor and aroma of the dish.; Garlic: 3 cloves, minced. Garlic adds a savory depth to the lemon herb dressing.; Olive Oil: 1/4 cup extra virgin olive oil. Olive oil helps the vegetables and fish roast beautifully and adds healthy fats.; Salt & Black Pepper: To taste. Seasoning is crucial to enhance the flavors of all the ingredients.; Optional: Red pepper flakes for a touch of heat.

Ingredients

Fish Fillets: 1.5 lbs of white flaky fish such as cod, haddock, halibut, or tilapia. Choose thicker fillets for best results, ensuring they don’t dry out during baking.
Broccoli Florets: 1 large head, cut into bite-sized florets. Broccoli adds a wonderful earthy flavor and crisp-tender texture when roasted.
Bell Peppers: 2 bell peppers (any color), cored, seeded, and sliced into strips. Bell peppers bring sweetness and vibrant color to the dish.
Red Onion: 1 red onion, thinly sliced. Red onion provides a slightly pungent and sweet flavor that mellows beautifully during roasting.
Zucchini: 2 medium zucchini, sliced into half-moons. Zucchini adds a mild flavor and tender texture.
Cherry Tomatoes: 1 pint, halved. Cherry tomatoes burst with sweetness and juiciness when roasted.
Fresh Lemon: 2 lemons – 1 sliced, 1 for juice. Lemon is key to the bright, zesty flavor profile of this dish.
Fresh Herbs: 1/4 cup combined fresh herbs, such as parsley, dill, thyme, and oregano, chopped. Fresh herbs elevate the flavor and aroma of the dish.
Garlic: 3 cloves, minced. Garlic adds a savory depth to the lemon herb dressing.
Olive Oil: 1/4 cup extra virgin olive oil. Olive oil helps the vegetables and fish roast beautifully and adds healthy fats.
Salt & Black Pepper: To taste. Seasoning is crucial to enhance the flavors of all the ingredients.
Optional: Red pepper flakes for a touch of heat.

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Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This also prevents sticking and helps the vegetables and fish roast evenly.
Prepare the Vegetables: In a large bowl, toss the broccoli florets, bell pepper strips, red onion slices, and zucchini half-moons with 2 tablespoons of olive oil, salt, and pepper. Ensure the vegetables are evenly coated with oil and seasoning for optimal roasting.
Arrange Vegetables on Baking Sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the vegetables instead of roasting them. If necessary, use two baking sheets.
Roast Vegetables: Roast the vegetables in the preheated oven for 15 minutes. This head start allows the denser vegetables like broccoli and bell peppers to begin cooking before adding the fish.
Prepare the Lemon Herb Dressing: While the vegetables are roasting, prepare the lemon herb dressing. In a small bowl, whisk together the minced garlic, chopped fresh herbs, the juice of 1 lemon, and the remaining 2 tablespoons of olive oil. Season with salt and pepper to taste. Add a pinch of red pepper flakes if desired for a little heat.
Add Fish and Tomatoes to Baking Sheet: After the vegetables have roasted for 15 minutes, remove the baking sheet from the oven. Gently push the vegetables to the sides of the baking sheet to create space for the fish fillets. Place the fish fillets in the center of the baking sheet. Scatter the halved cherry tomatoes around the fish and vegetables.
Season Fish and Drizzle with Dressing: Season the fish fillets with salt and pepper. Drizzle the lemon herb dressing evenly over the fish and vegetables, ensuring everything is nicely coated with the flavorful dressing.
Add Lemon Slices: Arrange lemon slices over the fish and vegetables. The lemon slices will infuse more lemon flavor into the dish as it continues to bake.
Continue Baking: Return the baking sheet to the oven and continue to bake for another 10-15 minutes, or until the fish is cooked through and flakes easily with a fork, and the vegetables are tender and slightly caramelized. The cooking time will depend on the thickness of your fish fillets.
Check for Doneness: To check if the fish is done, gently flake it with a fork. It should be opaque and easily separate into flakes. The vegetables should be tender and slightly browned at the edges.
Serve Immediately: Once cooked, remove the baking sheet from the oven. Let it rest for a couple of minutes before serving. Garnish with extra fresh herbs and lemon wedges, if desired. Serve immediately and enjoy your delicious and healthy Sheet Pan Lemon Herb Fish & Veggies!

Nutrition

Serving Size: one normal portion
Calories: 400
Fat: 22g
Protein: 35g