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Sheet Pan Lemon Herb Fish with Roasted Potatoes and Asparagus

Sheet Pan Lemon Herb Fish with Roasted Potatoes and Asparagus

Dinner
Prep Time
15min
Cook Time
30min
Servings
3
Calories
420
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Chef's Note

For extra crispy potatoes, give them a 5-minute head start in the oven before adding the fish and asparagus. If your fish fillets are different thicknesses, place the thicker pieces toward the outside of the pan where it's hotter.

Tags
fish
seafood
sheet pan
lemon
herbs
potatoes
asparagus
quick
easy
healthy
Ingredients

  • 1 pound baby potatoes

  • 1 bunch asparagus

  • 1.5 pounds white fish fillets (cod, haddock, or tilapia)

  • 1 whole lemon

  • 4 sprigs fresh thyme

  • 2 tablespoons fresh dill

  • 3 cloves garlic

  • 3 tablespoons olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons butter

Instructions
  • 1

    Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.

  • 2

    Wash 1 pound of baby potatoes and cut any larger ones in half so they're all roughly the same size. Dry thoroughly with paper towels.

  • 3

    In a bowl, toss the potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them in a single layer on one side of the prepared baking sheet.

  • 4

    Place the potatoes in the oven and roast for 15 minutes while you prepare the other ingredients.

  • 5

    Trim the woody ends from 1 bunch of asparagus and toss with 1/2 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

  • 6

    Mince 3 cloves of garlic. Zest the lemon, then cut half into thin slices and reserve the other half for juicing.

  • 7

    Remove the sheet pan from the oven. Push the potatoes to one side (they should be starting to brown but not fully cooked).

  • 8

    Arrange the asparagus on the other side of the sheet pan.

  • 9

    Pat the 1.5 pounds of fish fillets dry with paper towels. Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.

  • 10

    Place the fish fillets on top of the asparagus. Drizzle with the remaining 1/2 tablespoon of olive oil.

  • 11

    Sprinkle the minced garlic and lemon zest over the fish. Place lemon slices on top of the fillets.

  • 12

    Strip the leaves from 4 sprigs of thyme and sprinkle over the fish and vegetables. Chop 2 tablespoons of fresh dill and reserve for serving.

  • 13

    Cut 2 tablespoons of butter into small pieces and dot on top of the fish.

  • 14

    Return the sheet pan to the oven and bake for 12-15 minutes, until the fish flakes easily with a fork and the potatoes are golden and tender.

  • 15

    Squeeze juice from the remaining lemon half over the finished dish and sprinkle with the fresh chopped dill before serving.

Nutrition Information (per serving)
420
Calories
38g
Protein
24g
Carbs
18g
Fat
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