Description
A simple, nourishing one-pan meal featuring tender white fish with autumn vegetables, citrus, and a flavorful olive-herb dressing.
Ingredients
- 4 white fish fillets (cod, haddock, or pollock), about 6 oz each
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 lemon (zest and juice)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 small red onion, thinly sliced
- 1 bell pepper, cut into strips
- 1 cup cherry tomatoes
- 1 medium zucchini, sliced
- 1 cup baby potatoes, halved (parboil 5 minutes if desired)
- 1/3 cup pitted kalamata olives, halved
- 2 tablespoons chopped fresh parsley
- Optional: crumbled feta for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment or lightly oil a shallow roasting pan.
- Whisk together olive oil, minced garlic, lemon zest and juice, oregano, thyme, smoked paprika, salt, and pepper in a small bowl.
- Spread the red onion, bell pepper, cherry tomatoes, zucchini, and baby potatoes in a single layer on the baking sheet. Drizzle half the dressing over the vegetables and toss to coat.
- Roast the vegetables for 15 minutes to start softening them.
- Remove the tray from the oven and nestle the fish fillets on top of the roasted vegetables. Spoon the remaining dressing over the fish and scatter kalamata olives around.
- Return to the oven and bake for 10–12 minutes, or until the fish flakes easily with a fork and reaches 145°F in the thickest part.
- Sprinkle with fresh parsley and crumbled feta if using. Serve hot.
Notes
Choose mild, flaky white fish for the best flavor. Consider parboiling heartier vegetables like potatoes to ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean