Sheet Pan Harissa Fish with Roasted Vegetables
Moroccan-spiced fish fillets and vegetables roasted together on one pan in under 25 minutes. Aromatic harissa paste, olive oil, and lemon create a bright, warming sauce.
- Total time
- 25 min
- Servings
- 2
- Calories
- 245
- Protein
- 28g
Ingredients
- 10 oz firm white fish fillets (cod, halibut, or mahi-mahi)
- 2 tablespoons harissa paste
- 3 tablespoons olive oil
- 1 whole lemon (zested and juiced)
- 2 cups zucchini or bell peppers, cut into 1-inch pieces
- 1 pinch salt and pepper
Instructions
- 1
Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Pat the fish fillets dry with a clean paper towel by gently pressing them all over — this helps them cook evenly and brown better.
- 3
Spread the harissa paste and olive oil together in a small bowl, then stir with a spoon until the mixture looks smooth and uniform.
- 4
Pour 2 tablespoons of the harissa-oil mixture onto a large sheet pan and use your fingers to spread it across the entire surface.
- 5
Spread the zucchini or bell pepper pieces in a single layer across the pan, then sprinkle with a pinch of salt and pepper.
- 6
Slide the pan into the preheated oven and roast for 8 minutes until the vegetables begin to soften and the edges turn light golden.
- 7
Remove the hot pan from the oven using oven mitts and pull it toward you on the oven rack — do not fully remove it yet.
- 8
Arrange the fish fillets in a single layer on top of the vegetables, spacing them evenly so heat can circulate around each piece.
- 9
Spread the remaining harissa-oil mixture over the top of each fish fillet with the back of a spoon, covering the surface.
- 10
Slide the pan fully back into the oven and roast for 12–14 minutes until the fish is opaque throughout and flakes easily with a fork.
- 11
Remove the hot pan from the oven using oven mitts and place it on a heat-safe surface like a cooling rack or thick kitchen towel.
- 12
Squeeze the lemon juice over the entire pan and scatter the lemon zest across the fish and vegetables.
Tools you’ll need
- large sheet pan (13×18 inches)
- small mixing bowl
- measuring spoons
- paper towels
- oven mitts
- wooden spoon
- zester
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