Sheet Pan Roasted Fish & Vegetables

One of my all-time favorite meals is delicately flaky fish accompanied by gorgeously caramelized, roasted vegetables. You can make all of this on a sheet pan and it is so unbelievably wonderful. The bonus to this is that it takes next to no time to put together. You can have a full, delicious, healthy Mediterranean style meal in about 30 minutes.

For this sheet pan roast I start out with potatoes. I like a little bit of heft in my roasted vegetables so I do add some baby ruby red potatoes that I cut in half or in quarters depending upon their size. I roast the potatoes first with some peppery olive oil because they typically take the longest and then in stages I add the remaining vegetables of my choice, adding the fish that I intend to roast for the last 10 minutes along with any other more delicate vegetables like tomatoes (I know...I know...tomatoes are a fruit).  Let's call them a vegetable for the sake of the recipe.  Otherwise I have to call it roasted fish and vegetables and fruit. Doesn't sound the same.

SIMPLE FRESH INGREDIENTS ALWAYS SHINE

This is so foolproof and once again I stress how tasty this is. I went very simply on the seasonings with just a bit of salt and pepper and then some fresh rosemary which compliments both the fish and the potatoes.  Legendary!  You can really play with the seasoning and use what appeals to you or go crazy and experiment with something entirely new and different.  This is the meal where adventure  is king.

Once the potatoes roast I then add my mushrooms and give it another 10 minutes. After that I add some plump Campari tomatoes and my fish, which was halibut on this particular day,  that my husband actually caught in Alaska. 

A secret wow ingredient are lemons. I cut a lemon in half and roasted along with everything else,  squeezing the caramelized, sweetened lemon juice over everything right before serving, 

While I also add a splash of white balsamic vinegar right as I'm plating each dish, this is totally not necessary but a nice touch. Perhaps a few more fresh herbs scattered on top.   Parsley would be nice. As you can imagine,  just about anything goes with this.

Make your own roasted fish and veg sheet pan supper and let me know in the comments what combinations you come up with.  I love to hear what you're doing.

CAMPARI TOMATOES (ALSO KNOWN AS COCKTAIL TOMATOES) ARE A SIZE IN BETWEEN CHERRY AND REGULAR TOMATOES, ROASTING BRINGS OUT THEIR SWEETNESS

You'll Need

Parchment Paper

Baking Sheets

Knife (Set)

Cutting Board

Roasted Fish & Veg Sheet Pan Supper

Serves 4


16 ounces halibut , cod or other firm white fish
1/2 pound small potatoes (such as red potatoes), cut in half or quarters if they're large 
1 onion cut in quarters and petals slightly separated so you have 8-10 pieces
1 pint campari tomatoes (also known as cocktail tomatoes) (or cherry tomatoes
1 pint baby portobello mushrooms, stems trimmed and cut in quarters
1 lemon cut in half
2-3 tablespoons olive oil
2 teaspoons course sea salt
1 teaspoon freshly ground black pepper
1 large sprig rosemary, leaves removed and roughly chopped
White balsamic vinegar (optional)
Small handful chopped parsley (optional)

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Preheat. Oven to 425 degrees.


Place potatoes and onion on a baking sheet (I like to line mine with parchment paper for ease of clean up).  Toss with about half of the olive oil, rosemary, salt and pepper and bake about 15 minutes until the potatoes begin to soften.


Add the mushrooms and bake for another 10 minutes.


Finally add the fish fillet to the center of the pan, pushing all of the vegetables out to the side.
Add the tomatoes to the baking sheet and place the lemon halves cut side down on the baking sheet as well, nestling them in so the cut side is flush against the baking sheet.


Top the fish and vegetables with the remaining rosemary, olive oil, salt and pepper. 


Roast an additional 10 minutes or until the tomatoes start to blister and the fish is just done to flaky perfection.


Using tongs so as not to burn your fingers, squeeze the lemons over the fish and vegetables before serving. If you desire drizzle a bit of white balsamic over each serving. You could also add a garnish of chopped parsley for a hint of green and freshness.

*** If you need a good quality basic knife set, consider the Calphalon set above,  I've been using mine for nearly a decade.