Baked Fish with Potatoes, Vegetables and Lemon

Bring fresh, vibrant flavors to the table with this easy Baked Fish with Potatoes, Vegetables & Lemon recipe. Tender, flaky fish roasts alongside golden potatoes and colorful vegetables, while fresh lemon adds a bright finish that ties every bite together. Perfect for busy weeknights or relaxed weekend dinners, this wholesome one-pan meal delivers restaurant-quality flavor with minimal prep and cleanup.

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Serving Size

Difficulty

Easy

A roasted fish and vegetable dish served on a rectangular metal tray, set on a rustic table with a blue napkin, glass bottle, and plates in the background.

Ingredients

2 pounds new potatoes; larger ones cut in half

2 plum tomatoes; cut into thick wedges

1 cup pitted kalamata olives, whole

1 zucchini; sliced

1/2 half red onion; sliced

4 white fish fillets; such as cod, halibut, or sword fish about 1.5 pounds

2 teaspoons olive oil

1 teaspoon kosher salt

4 slices lemon

1 teaspoon freshly ground black pepper

1 tablespoon fresh parsley; chopped

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Instructions

1. Preheat oven to 400°F. Spray a sheet pan with cooking spray.

2. Combine the potatoes, tomatoes, olives, zucchini and onion in a single layer on the pan. Place the fish on top, drizzle with oil and season with salt. Add a slice of lemon on top of each piece of fish and season everything with pepper.

3. Bake for 20 minutes. Remove from oven and garnish with parsley to serve.

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