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Bring the flavors of the Mediterranean to your table with this vibrant Baked Lemon Herb Fish with Roasted Veggies! Juicy, flaky fish seasoned with herbs, nestled among golden potatoes, zucchini, and sweet cherry tomatoes—this one-pan wonder is healthy, fresh, and full of sunshine!
Baked Lemon Herb Fish with Roasted Veggies
Ingredients:
● 3 white fish fillets (such as cod, halibut, or sea bass)
● 1 lb baby potatoes, halved
● 1 cup cherry tomatoes
● 1 medium zucchini, sliced into rounds
● 3 tablespoons olive oil
● 1 teaspoon dried oregano
● 1/2 teaspoon dried thyme
● 1/2 teaspoon garlic powder
● Salt and pepper to taste
● 1 lemon, thinly sliced
● Fresh dill for garnish
● Juice of 1/2 lemon
Directions:
I. Preheat the oven to 400°F (200°C). Lightly grease a large baking dish.
II. In a bowl, toss the halved baby potatoes, zucchini slices, and cherry tomatoes with 2 tablespoons of olive oil, oregano, thyme, garlic powder, salt, and pepper.
III. Spread the vegetables evenly in the baking dish and roast for 15 minutes to start the cooking process.
IV. Meanwhile, pat the fish fillets dry and season both sides with salt and pepper. Drizzle with the remaining tablespoon of olive oil and lemon juice.
V. After 15 minutes, remove the vegetables from the oven, stir gently, and place the seasoned fish fillets on top.
VI. Top each fillet with a lemon slice and return the dish to the oven. Bake for another 15–18 minutes, or until the fish is cooked through and flakes easily with a fork.
VII. Garnish with fresh dill before serving. Serve warm right from the pan for a rustic, wholesome meal.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Kcal: 390 kcal per serving..~
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