One-Pan Fish Roast

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


  1. Preheat oven to 450. Line a sheet pan with parchment paper.
  2. 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.
  3. 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.
  4. Spread mixture on top of cooked potatoes.
  5. 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.
  6. Place fish on top of the vegetables and flavor with a seasoning of your choice. (I used lemon pepper)
  7. Using the remaining lemon half, cut into four slices and place on top of fish.
  8. Bake for 10-12 minutes. Coarsely chop the basil and sprinkle over the fish and veggies. Lightly drizzle with olive oil and serve warm.

ServesĀ 4

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