Sheet-Pan Israeli Grilled Fish with Lemon & Capers
Whole sea bream or white fish charred on a sheet pan with green peppers, lemon, and briny capers. Finish with a drizzle of olive oil and fresh herbs for restaurant-quality dinner in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 380
- Protein
- 38g
Ingredients
- 2 fillets (6-8 oz each) whole sea bream or white fish fillets (skin-on)
- 2 medium, cut into thick strips green bell peppers
- 1 whole, cut into wedges lemon
- 3 tbsp capers (brined or salt-cured)
- 4 tbsp olive oil
- 2 tbsp, chopped fresh herbs (parsley or dill)
Instructions
- 1
Heat oven to 475°F. Pat fish dry and place skin-side up on a sheet pan.
- 2
Toss green peppers with 2 tbsp olive oil, salt, and pepper. Arrange around the fish.
- 3
Drizzle fish with remaining 2 tbsp olive oil, scatter capers over top, and season with salt and pepper.
- 4
Roast until fish skin is crispy and flesh flakes easily, 10–12 minutes. The thickest part should be opaque.
- 5
Nestle lemon wedges around the pan. Scatter fresh herbs over the fish and peppers.
- 6
Serve immediately with lemon wedges for squeezing over everything.
Tools you’ll need
- sheet pan (18 x 13 inch)
- paper towels
- knife and cutting board
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