Grilled Fish with Vegetables
A simple, healthy sheet-pan dinner featuring flaky white fish fillets and a colorful mix of broccoli, mushrooms, carrots, bell pepper, and zucchini, all roasted together with olive oil and lemon.
- Total time
- 35 min
- Servings
- 4
- Calories
- 320
- Protein
- 30g
Ingredients
- 4 filets white fish fillets
- 2 cups broccoli florets
- 1 cup mushrooms
- 2 medium carrots
- 1 medium red bell pepper
- 1 medium zucchini
- 3 tablespoons olive oil
- 1 medium lemon
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- 2
Cut the 2 carrots, 1 red bell pepper, and 1 zucchini into bite-sized pieces. Toss them with the 2 cups broccoli florets and 1 cup mushrooms on the baking sheet.
- 3
Drizzle the vegetables with 2 tablespoons of the olive oil, sprinkle with salt and pepper, and toss to coat. Spread them in a single layer.
- 4
Roast the vegetables for 15 minutes, until they start to soften and brown at the edges.
- 5
While the vegetables roast, pat the 4 fish fillets dry and brush them with the remaining 1 tablespoon olive oil. Season with salt and pepper.
- 6
After 15 minutes, push the vegetables to the sides of the pan and place the fish fillets in the center. Return to the oven and roast for 10-12 minutes, until the fish flakes easily with a fork and the vegetables are tender.
- 7
Squeeze the juice of 1 lemon over everything before serving. Divide among plates and enjoy hot.
Tools you’ll need
- baking sheet
- parchment paper
- knife
- cutting board
- mixing bowl
- pastry brush
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