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Tuesday, February 21, 2017

Lemon & Chive Roasted Fish & Vegetables | One Sheet Pan Recipe


I use Sheet Pans, $8, for everything - roasting everything from vegetables to chicken breasts, and baking cookies (obvi.) and scones.  Sometimes I even make an entire dinner on one sheet pan.  This is the easiest and healthiest dinners around - piles of vegetables, filets of fish, squeezes of lemon, sea salt and a drizzle of a simple chive, garlic, lemon and olive oil mixture.  Everything is layered onto a sheet pan, and then it roasts in the oven for about 25-30 minutes.  A delicious sauce accumulates in the bottom of the pan to pour over when serving.  So yummy, fresh and easy.  


I took these photos at dinner time, so the lighting is not great, but you'll get the point : )


I used red potatoes, asparagus, cherry tomatoes and radishes.  Red onion or scallions would have been great additions.


I used Mahi Mahi from Trader Joes - I've been keeping my freezer stocked for nights I don't want to go to the store.  I just put it in a bowl with cool water to defrost.




Layer the fish filets directly over the vegetables.  Then drizzle over lemon, chive, garlic and oil mixture.  Season generously with sea salt.  


Ready for the oven. 


After 25 minutes, the fish is perfectly cooked and the potatoes are tender.


Notice only two pieces of fish - Emma was not interested, though she did try a couple of bites.  She had the vegetables and leftover mac and cheese... : )


Plated up.


I put 1 tablespoon of cream + a splash of white wine in the pan to loosen everything up and stirred around with a spatula.


Then poured directly over.  


Lemon & Chive Roasted
Fish & Vegetables

serves 2-3

4 red potatoes, sliced
1 pound of asparagus, cut
cherry tomatoes, halved
radishes, quartered
2 pieces of fish (Mahi Mahi, used here)
1 lemon, quartered
2 tablespoons of butter
...
sea salt
...
2 tablespoons of olive oil
2 tablespoons of lemon juice
2 tablespoons of chives, fresh
2 cloves of garlic, sliced
...
1 tablespoon of cream
splash of white wine or stock (optional)

Pile vegetables on a large sheet pan, $8.  Generously season fish with salt.  Place pieces of fish on top.  Stir together oil, lemon juice, garlic and chives.  Drizzle fish and veggies with  lemon mixture.  Place butter pieces around the pan.

Roast in the oven for 25-30 minutes at 400 degrees until fish is fully cooked.

Plate veggies and fish.  Add cream and wine to the pan to make sauce.  Pour over fish.

Another version of this is the Lemon Roasted Salmon & Vegetables.  It is the same idea, just different veggies and different fish.  This would also be great using chicken.  


1 comment:

  1. Your recipes are so delicious! I made the Lemon Roasted Salmon & Vegetables this past weekend, and it was so easy and everyone in my family loved it. Thanks so much! - Anne

    ReplyDelete

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