There’s something about fish that feels fancy and grown-up, even if you got it in the freezer section of the grocery store. This dish is perfect for a week night, and not too complex for picky eaters (hello, husband). Crispy potatoes, roasted onions and blistered cherry tomatoes pair with any semi-firm white fish beautifully!
One-Pan Fish Roast
- 4 fish filets, preferrably white and semi-firm (I used whiting, but cod, pollock or haddock would work great)
- 3 golden potatoes
- 1 pint cherry tomatoes
- 1 red onion
- 3 cloves garlic
- 1 lemon
- 1 tablespoon dried parsely
- 1/4 c fresh basil
- Olive oil
- Salt and pepper, to taste
- Preheat oven to 450. Line a sheet pan with parchment paper.
- Thinly slice the potatoes and spread on baking sheet, then drizzle with olive oil and generously season with salt and pepper. Bake for 20 mins.
- Meanwhile, cut the red onions into wedges, then toss into a pan with a tablespoon of olive oil. Cook for 5 minutes. Cut the garlic into thin slices and add to the onions. Cook for 2 additional minutes and remove from the heat.
- Spread mixture on top of cooked potatoes.
- Halve one pint of cherry tomatoes and scatter on top, then top with dried parsely, more salt and pepper, and the juice of half of the lemon.
- Place fish on top of the vegetables and flavor with a seasoning of your choice. (I used lemon pepper)
- Using the remaining lemon half, cut into four slices and place on top of fish.
- Bake for 10-12 minutes. Coarsely chop the basil and sprinkle over the fish and veggies. Lightly drizzle with olive oil and serve warm.