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Recipe by Ally Mawhirter

Lemony Sheet Pan Fish and Veggies

Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

Ingredients

Lemony Fish and Veggies

  • 2 pounds small potatoes

  • 2 pounds asparagus, trimmed

  • 3 pounds white fish (any kind works)

  • 2 lemons, thinly sliced

  • mixed greens

Directions

Prepare the Lemony Fish and Veggies

1.

Preheat oven to 425 degrees Fahrenheit. Prepare a sheet pan with nonstick spray or parchment paper.

2.

Toss potatoes on the sheet pan and drizzle with olive oil, kosher salt, and black pepper to taste, and any additional spices you like. Roast for 20 minutes.

3.

Flip potatoes and push to one side of the sheet pan. Arrange asparagus on the other side of the pan and arrange fish in the middle. Season both with olive oil, kosher salt, and pepper to taste, and any additional spices you like. Layer lemon slices over the fish (toss any extra slices with the vegetables).

4.

Roast for another 20 to 25 minutes until fish is cooked through. Serve fish, potatoes, and asparagus over mixed greens and squeeze lemons over the top.

Lemony Sheet Pan Fish and Veggies

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Gayil
Gayil
3 years ago

Amazing! Thank you so much- delicious, quick, easy and everyone loved it! I’ll be making this one again!