Perfect Crispy Fish with Sheet Pan Veggies
Posted: | Categories: Recipes | Tags:dinner inspo quick & easy
Perfect Crispy Fish with Sheet Pan Veggies
Rated 5.0 stars by 1 users
Category
Savory Recipes
Author:
Melissa Ben-Ishay
When I went to the market the other day, my friend told me about the steelhead trout she regularly buys from one of the vendors. It’s bright pink, sustainably raised in the Hudson Valley, and they sell it at Union Square fresh—never frozen. I bought a big fillet and immediately started thinking of what to pair it with for dinner that night for me and Adi.
Finding fresh, enticing veggies was easy, as it normally is at a farmers market in the spring. I got a big bag of mushrooms, asparagus, sugar snap peas, and zucchini, then schlepped it all home with me. This dinner came together in less than 30 minutes and was totally satisfying. It’s one of those meals that you can make with just about anything once you get the method down—use your favorite vegetables, swap the fish for chicken, double it, and serve it at a no-frills dinner party. It’s the perfect recipe to keep in your back pocket, to refer to over and over again. Time to dig in.
Ingredients
For the veggies
- 1 cup mushrooms, cleaned and sliced (I used a mix, you can use baby bella, shiitake, portobello, or whatever you prefer)
- 1 bunch asparagus, washed and trimmed
- 1 medium zucchini, trimmed and cut into half moons, about ½” thick
- 1 cup snap peas, trimmed
- 3 tablespoons olive oil, divided
- 1 tablespoon plus 1 teaspoon salt, divided
- 3 garlic cloves, grated and divided
- 1 teaspoon black pepper, divided
For the fish
- 1/2 lb. - 1 lb. fresh fish (salmon and steelhead trout are my go-tos)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of a lemon wedge
- 1 tablespoon olive oil
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Tip: Keeping the veggies divided on the tray makes it easy to adjust cooking times if one veggie needs more time than others.
Directions
- Preheat the oven to 450°F and line two baking sheets with parchment paper.
- Add the mushrooms to the baking sheet. Place the asparagus in a large bowl and toss with 1 tablespoon olive oil, 1 teaspoon salt, 1 grated garlic clove, and ¼ teaspoon black pepper. Once coated in the mixture, add to another section of the baking sheet with the mushrooms.
- Add the zucchini to the same bowl you used for the asparagus and repeat: toss with 1 tablespoon olive oil, 1 teaspoon salt, 1 grated garlic clove, and ¼ teaspoon black pepper. Add the zucchini to another corner of the baking sheet.
- Repeat with the snap peas, coating them in 1 tablespoon olive oil, 1 teaspoon salt, 1 grated garlic clove, and ¼ teaspoon black pepper, then add them to the last corner of the baking sheet.
- Roast for 20 minutes, until the veggies are tender and start to brown on top.
- Meanwhile, prepare the fish. If needed, cut the fish into pieces about three fingers wide. Check the fish for bones and pat with dry paper towel (so it can get a good sear).
- Season the fillets with salt, pepper, and lemon juice on both sides.
- Heat the olive oil in a large frying pan over medium-high heat until it shimmers.
- Add the fish to the hot oil and sear on each side for 1-2 minutes, until it lifts easily off the pan.
- Transfer the fish, skin side down, to the second baking sheet and add to the oven while the veggies cook. Bake for 10 minutes, until the fish flakes easily but isn’t tough.
- Just before serving pop the veggies under the broiler for about 5 minutes, until charred. Serve immediately.
What You'll Need
What You’ll Need
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