One-Pan Lemon Herb Fish & Veggies
Introduction
One-Pan Lemon Herb Fish & Veggies delivers a weeknight dinner that’s both nutritious and irresistibly flavorful, all while minimizing cleanup. This all-in-one meal highlights tender, flaky fish surrounded by vibrant, herb-infused vegetables—every component roasted to perfection in a single pan.
This recipe is a crowd-pleaser because it offers a pop of zesty brightness from fresh lemon and herbs, is endlessly customizable based on your favorite fish and seasonal veggies, and can be prepped and cooked in under 40 minutes. It’s a winning choice for home cooks seeking a beautiful, wholesome meal with minimal effort.
Why This One-Pan Meal Stands Out
The harmony of zesty lemon, fresh herbs, and perfectly roasted veggies elevates simple fish to something special. Roasting everything together allows the flavors to meld—the veggies absorb the citrusy juices from the fish, while the fish stays moist and tender atop the savory vegetable bed.
Effortless preparation is also a major plus—no juggling multiple pots and pans. With the right vegetable chopper, chopping prep becomes even faster, making this dish even more convenient for busy nights.
Smart Shortcuts for Even Easier Prep
Proper preparation is key to uniform cooking. Use a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to make quick work of chopping carrots, red onions, zucchini, and bell peppers into even pieces. This ensures that every veggie roasts uniformly, avoiding those overcooked or undercooked bites.
Line your baking sheet with Reynolds Kitchens Brown Parchment Paper Roll to prevent sticking and make cleanup a breeze—essential for a true one-pan meal.
Baking the Perfect Fish & Veggies
Arrange the vegetables in a single layer before nestling your favorite mild white fish fillets—think cod, tilapia, or haddock—on top. Drizzle with olive oil, scatter lemon slices, sprinkle with fresh herbs, and roast. A ThermoPro TP19H Digital Meat Thermometer for Cooking will help you check that your fish is cooked just right (145°F internal temp), ensuring a moist, flaky finish.
For anyone without a large oven-safe pan, the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch offers excellent heat distribution and easy transfer from stovetop to oven, making it a versatile addition to your kitchen.
How to Serve & Store Leftovers with Ease
Serve your one-pan dinner hot, garnished with extra fresh herbs and more lemon wedges. For transport—think meal-prepping or packing leftovers for lunch—a Bentgo Salad Container keeps everything fresh and separated.
To meal prep, store portions in airtight containers in the fridge for up to 3 days. Leftover fish and veggies make excellent fillings for grain bowls or tacos, or can be quickly reheated for a speedy lunch.
Nutritional Information and Serving Size
This recipe serves four. Each serving contains approximately 230–270 calories, depending on the fish and amount of olive oil. With plenty of vegetables and lean protein, it’s a meal that feels satisfying without weighing you down.
One-Pan Lemon Herb Fish & Veggies (Recap)
Simple, satisfying, and easily customizable, this one-pan dinner highlights clean flavors and minimal cleanup. Let the bright, lemony, and herbaceous notes bring excitement to your dinner rotation—perfect for busy families, entertaining, or anyone craving a nourishing, fuss-free meal.
Ingredients
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Using a vegetable chopper, prep the carrots, onion, zucchini, and bell pepper for even, uniform pieces.
- Spread the vegetables on the baking sheet. Drizzle with 1 tablespoon olive oil, season with half the parsley, garlic powder, red pepper flakes (if using), salt, and pepper. Toss to coat and spread out evenly.
- Arrange the fish fillets on top of the veggies. Drizzle remaining olive oil over the fish, season with more salt and pepper, and arrange the lemon slices over the fillets. Sprinkle with remaining herbs.
- Roast for 18–20 minutes, or until the fish is opaque and flakes easily with a fork. Use a digital meat thermometer to confirm an internal temp of 145°F.
- Serve hot, garnished with extra fresh herbs and lemon wedges. If packing for lunch or storage, transfer portions to a salad container for freshness.
Cook and Prep Times
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
