Baked Lemon Herb Fish with Roasted Potatoes, Tomatoes, and Zucchini,
Ingredients
4 white fish fillets, such as cod or haddock
1½ lb baby potatoes, halved
2 medium zucchini, sliced
1½ cups cherry tomatoes
4 cloves garlic, minced
1 lemon, sliced
3 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 tsp dried oregano
1 tsp dried thyme
½ tsp paprika
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped
¼ tsp red pepper flakes, optional
Instructions
Preheat your oven to 425°F (220°C). Lightly grease a large baking sheet or baking dish.
Add the potatoes to the dish and toss with 1½ tablespoons olive oil, half of the garlic, oregano, thyme, paprika, salt, and pepper. Spread them in an even layer and roast for 20 minutes.
Remove the dish from the oven and add the zucchini and cherry tomatoes. Drizzle with another tablespoon of olive oil and toss gently. Roast for an additional 10 minutes.
Pat the fish fillets dry with paper towels. Season both sides with salt, pepper, and the remaining garlic. Place the fish among the vegetables. Drizzle with lemon juice and remaining olive oil, then arrange lemon slices over the fish.
Return the dish to the oven and bake for 12–15 minutes, depending on the thickness of the fillets, until the fish flakes easily and reaches 145°F (63°C) internally.
Remove from the oven and sprinkle everything with fresh parsley and optional red pepper flakes. Spoon the roasted vegetables and pan juices around each fish fillet and serve immediately.