Baked Fish with Roasted Vegetables
A simple sheet-pan dinner featuring flaky white fish fillets baked over a bed of roasted carrots, potatoes, and onions, finished with fresh dill and lime.
- Total time
- 40 min
- Servings
- 4
- Calories
- 320
- Protein
- 28g
Ingredients
- 4 filets white fish fillets
- 3 medium carrots
- 2 medium potatoes
- 1 medium onion
- 3 tablespoons olive oil
- ¼ cup dill
- 1 whole lime
- 1 teaspoon salt and pepper
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
Peel and slice the 3 carrots and 2 potatoes into 1/4-inch rounds. Slice the 1 onion into thin wedges.
- 3
Toss the vegetables with 2 tablespoons of the olive oil and 1/2 teaspoon salt and pepper. Spread them evenly on the baking sheet.
- 4
Roast the vegetables for 15 minutes, until they start to soften and brown at the edges.
- 5
Pat the 4 fish fillets dry and brush with the remaining 1 tablespoon olive oil. Season with the remaining 1/2 teaspoon salt and pepper.
- 6
Place the fish fillets on top of the roasted vegetables. Return to the oven and bake for 12-15 minutes, until the fish flakes easily with a fork.
- 7
Remove from the oven. Squeeze the juice of 1 lime over the fish and vegetables, then sprinkle with the 1/4 cup chopped dill. Serve hot.
Tools you’ll need
- baking sheet
- parchment paper
- chef's knife
- cutting board
- mixing bowl
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