Sheet Pan Fish and Vegetables
This quick sheet-pan fish and vegetables is served with a tangy sour cream dill sauce. Fresh and flavorful, this low-carb, gluten-free dinner is ready in under 30 minutes—perfect for busy weeknights.
Ingredients
FOR THE FISH AND VEGGIES
- 1 ½ pounds skinless, boneless thin white fish fillets
- 1 pound broccoli, trimmed and cut into 1-inch florets
- 2 tablespoons olive oil
- 2 teaspoons Old Bay seasoning or other seafood seasoning
- juice of ½ lemon
- 3 garlic cloves, leave whole or peel and smash with the side of a broad knife
- salt and pepper to taste
FOR THE SOUR CREAM DILL SAUCE
- 1 cup sour cream
- 1 teaspoon Dijon mustard
- 2 teaspoons fresh dill
- 1 tablespoon chopped parsley or cilantro
- juice of half a lemon and a little lemon zest
- a few drops of hot sauce
- salt to taste
Instructions
- Mix the sour cream, Dijon mustard, dill, parsley or cilantro, lemon juice and zest, hot sauce, and salt in a small bowl. Cover and refrigerate until ready to use; you can make the sauce a day ahead.
- Preheat the oven to 350℉ (175℃) with the rack set in the center.
- Toss the broccoli with olive oil, salt, and pepper in a large bowl until well coated.
- Line a large sheet pan with parchment paper.
- Place the fish on one side of the pan and scatter the broccoli (or other vegetables) on the other.
- Brush the fish and garlic cloves with olive oil, and season with Old Bay and a little salt and pepper. Squeeze half a lemon over the fish.
- Bake for 10 to 15 minutes, until the fish flakes easily with a fork and reaches 145°F in the thickest part.
- Remove the pan from the oven and let the fish rest for 5 minutes.
- Chop the garlic and add a teaspoon or so to the dressing.
- Garnish with chopped herbs and lemon zest.
Notes
Storage: Store leftover fish in an airtight container in the refrigerator for up to 2 days. Reheat gently until it reaches 165°F. Freezing is not recommended.
Nutrition
Calories: 360.3kcalCarbohydrates: 12.3gProtein: 38.8gTotal Fat: 18.8gSaturated Fat: 6.5gCholesterol: 110.5mgSodium: 226.8mgPotassium: 963.3mgFiber: 3.5gSugar: 3.8g
Tried this recipe? Leave a comment below & tag @cookinginthekeys on social!
