I am fortunate to have a brother-in-law that has a passion to fish EVERYWHERE and the kindness to share! He recently brought us some wild caught Rock Fish. I wanted a quick and easy fish Friday dinner, so I went with the sheet pan approach. The results were fantastic! It was so quick, easy and super tasty! What I love about this recipe is you can use any white fish, even salmon and interchange the veggies as you wish! Give it a try for a speedy healthy dinner that covers all the bases!
Prep time: 15 minutes
Cook time: 35 minutes
Serves: 4-6
Ingredients
4-6 (4 oz) rock fish fillets (or other fish of choice)
1 ½ lbs small new red potatoes, cut into 1-inch chunks (I used purple majesty potatoes from my garden)
2 Tbs olive oil (I prefer lemon infused for this recipe), divided
Non-stick spray
1/2 tsp salt
1Tbsp minced garlic
8 oz broccoli florets
3 Tbsp pesto
6 lemon wedges
1 cup grape tomatoes, whole
2 tablespoons chopped fresh basil
Instructions
Preheat the oven to 400 degrees
Line an extra-large rimmed baking sheet with parchment paper. Coat parchment with cooking spray.
Toss potatoes and broccoli in a bowl with 1 Tbsp olive oil, minced garlic and 1/2 tsp salt
Transfer to the prepared baking sheet and roast for 20 minutes
Nestle in cherry tomatoes
Add fish filets on top of the vegetable mixture
Drizzle a little more olive oil and juice from 1/2 lemon on to entire mixture, focusing on the fish
Spread 3/4 Tbs pesto on each fillet
Bake until fish is no longer translucent and flakes easily with a fork, 12 to 15 minutes
Add salt and pepper to taste
Sprinkle with basil when out of the oven
Serve with lemon wedges
Enjoy!
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