Ingredients

The following ingredients have 4 Servings
  • boneless, skin-on fish fillet, approx 1.5 lb (any white fish can be used but my favorite is halibut and larger filets of cod, adjust cooking time depending on the thickness of your fish)
  • 1-2 tablespoons olive oil
  • 1 large clove garlic, minced
  • 2 tsp lemon zest
  • juice 1/2 lemon
  • 2 medium size zucchini (about 6 inches), sliced thin
  • bunch of baby spinach
  • 2-3 small gold or fingerling potatoes, sliced thin
  • 1 cup snow peas
  • 1 tbsp chopped flat leaf parsley
  • 4-5 sprigs fresh thyme
  • pinch each sea salt and fresh ground black pepper, or to taste

Instruction

  • Preheat oven to 425°F. Coat sheet pan (or casserole) with olive oil or nonstick cooking spray.
  • Place the sliced vegetables on the sheet pan in a thin layer so that they cook quickly. Drizzle with olive oil, salt, and pepper to taste, turning to coat the veggies.
  • Lay the fish filet on top of the veggies, drizzle with olive oil and lemon juice. Top with garlic, parsley, thyme, and lemon zest. Season with salt and pepper.
  • Bake for 20-25 minutes, depending on the thickness of your fillet, until the veggies are tender and the fish filet flakes easily when tested with a fork. With thinner and smaller cuts of fish, it can bake in as little as 12-15 minutes.