Sheet Pan Fish and Vegetables

Simplify dinner with this sheet pan fish and vegetables. It’s a nutritious, all-in-one meal with tender fish and perfectly roasted veggies, perfect for busy nights.

Yields:
4 serving(s)
Total Time:
35 mins
Cal/Serv:
280

Ingredients:

  • 4 white fish fillets (such as cod or tilapia)
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 cups baby potatoes, halved
  • 2 cups cherry tomatoes
  • 1 cup green beans, trimmed
  • Lemon wedges for garnish

Directions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a small bowl, combine olive oil, paprika, garlic powder, salt, and pepper. Brush mixture over fish fillets.
  3. Arrange baby potatoes, cherry tomatoes, and green beans on the baking sheet. Drizzle with any remaining olive oil mixture.
  4. Place fish fillets on top of the vegetables.
  5. Bake for 20-25 minutes, or until fish is cooked through and vegetables are tender.
  6. Serve with lemon wedges for garnish.

NUTRITION INFORMATION (per servings)

Calories: 280, Fat: 8g, Saturated Fat: 2g, Carbohydrates: 35g, Fiber: 7g, Sugars: 5g, Protein: 25g

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