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Mediterranean

Lemon Herb Fish with Vegetables

Lemon and herbs bake into the fish while the zucchini and tomatoes soften and turn sweet at the edges. A little olive oil keeps the fillets moist so the plate tastes bright instead of dry.

Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Difficulty
Easy
Jump to recipe
Baked white fish with roasted zucchini, tomatoes, and lemon wedges.

Why you’ll love it

  • The fish supplies most of the protein without a heavy sauce.
  • Zucchini and tomatoes roast in the same pan as the fillets.
  • Lemon does the seasoning work so the dish does not need cheese or breadcrumbs.
  • Sheet-pan cooking keeps the weeknight cleanup to one pan.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Heat the oven to 425°F and line a sheet pan so the vegetables do not stick.

  2. 2

    Toss zucchini, tomatoes, garlic, 1 tablespoon oil, half the salt, and half the herbs until the vegetables look lightly coated.

  3. 3

    Roast the vegetables until the zucchini is tender at the center and the tomatoes have just started to burst, about 10 minutes.

  4. 4

    Pat the fish dry, rub with the remaining oil, salt, pepper, and herbs, and lay it on the vegetables.

  5. 5

    Add lemon slices on the fillets and bake until the fish flakes with a fork and the thickest piece is opaque, about 8 to 12 minutes.

  6. 6

    Squeeze the lemon wedges over the pan and serve when the juices taste bright and the fish is no longer translucent.

Pro tips

  • Choose fillets of similar thickness so they finish together.
  • If the fish is thin, check it at 8 minutes so it does not dry out.
  • Do not move the fillets until they release easily from the pan.

Easy substitutions

Cod
halibut or haddock
Dried Italian herbs
2 tablespoons chopped fresh parsley and dill
Cherry tomatoes
2 chopped ripe tomatoes

Storage and reheating

Storage

Refrigerate leftovers in a covered container for up to 2 days.

Reheating

Warm gently in a 300°F oven until the center is hot, about 10 minutes, and add a fresh squeeze of lemon.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
310
Protein
39 g
Carbs
10 g
Fat
12 g
Fiber
3 g

Moderate · Oven · Dairy-Free, Gluten-Free, Lower-Carb, High Protein

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients