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Oven Baked Fish and Vegetables

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This Oven Baked Fish and Vegetables is a healthy one-pan meal featuring tender, flaky fish and perfectly roasted vegetables with fresh herbs and lemon. It’s an easy, wholesome dinner that’s perfect for busy weeknights or casual family meals.

Ingredients

  • 4 white fish fillets (such as cod, haddock, halibut, or tilapia)
  • 2 cups broccoli florets
  • 2 zucchini, sliced
  • 2 bell peppers, sliced
  • 1 cup cherry tomatoes
  • 1 red onion, sliced
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 tablespoons lemon juice
  • 1 lemon, sliced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it.
  2. Arrange the broccoli, zucchini, bell peppers, cherry tomatoes, and red onion on the baking sheet.
  3. Drizzle the vegetables with 2 tablespoons of olive oil and season with the garlic, Italian seasoning, half of the paprika, salt, and black pepper. Toss to coat evenly.
  4. Roast the vegetables for about 15 minutes until they begin to soften.
  5. Remove the baking sheet from the oven and place the fish fillets among the vegetables.
  6. Drizzle the fish with the remaining olive oil and lemon juice, then season with the remaining paprika, additional salt, and black pepper if desired.
  7. Arrange the lemon slices over the fish.
  8. Return the baking sheet to the oven and bake for 12 to 15 minutes, or until the fish is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C).
  9. Garnish with fresh parsley and serve immediately.

Notes

  • Substitute salmon for the white fish for a richer flavor.
  • Use seasonal vegetables such as asparagus, carrots, Brussels sprouts, or green beans.
  • Try Cajun seasoning or lemon pepper for a different flavor profile.
  • Sprinkle grated Parmesan over the vegetables during the last few minutes of baking.
  • If using potatoes, roast them first since they require a longer cooking time.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Reheat gently in a 325°F (165°C) oven to help preserve the fish’s texture.
  • Freezing is not recommended because the fish and vegetables may lose their texture.

Nutrition

Find it online: https://thefamilycooking.com/oven-baked-fish-and-vegetables/