Flavorful Fish Bake with Roasted Vegetables

We are taking your average fish dinner to an all-new level! This delicious sheet pan-roasted fish and vegetables is just what the doctor ordered for busy families who are keeping it healthy on a weeknight timeline!

This sheet pan is full of flavor with red onions, garlic, fennel, potatoes and leeks-all of our favorite savory veggies in one meal. We used rockfish fillets in this photo. Rockfish is very similar to snapper fish. Any skinless white fish fillet will work well in this recipe.

To spice it up, we used our Healthy On You Fish You Were Here, Fish Lovers spice blend. With flavors of smoked paprika, dill and lemongrass-you can’t go wrong.


Makes 4 servings

  • 4
    white fish fillets, washed and patted dry
  • 2 tbsp
  • 2 tbsp
    olive oil
  • 2 small
    potatoes quartered
  • 1 medium
    red onion, quartered
  • 1 bulb
    garlic, cut in half across the hemisphere
  • 1 bulb
    fennel, cut into quarters
  • 1 small
    leek, washed and sliced thin in rounds
  • sea salt and pepper to taste
  • fresh dill for garnish

Preheat the oven to 350˚F

  1. Prepare a large baking tray with foil, spray with olive oil and layer with parchment paper.
  2. In a large bowl, add all the cut vegetables except for the garlic and leeks. Add the olive oil, 1 tbsp Fish You Were Here spice blend, sea salt and pepper.
  3. Spread out on a sheet pan; Rub the garlic halves with olive oil and place cut side down in the center of the pan and bake for 20 minutes.
  4. In the meantime, season the fish with the remaining tbsp Fish You Were Here spice blend, sea salt, pepper and set aside
  5. After 20 minutes, remove the sheet pan from the oven, Increase the oven temperature to 375 ˚F.  Gently stir the vegetables and flip the garlic halves with cut side facing up. Nestle the fish between the roasted vegetables. If they look a little dry, spray with more olive oil. Sprinkle the leeks all over and return to the oven. Bake for an additional 10 minutes until the fish is opaque and firm. Remove from oven, garnish with bits of fresh dill and serve immediately.    
Samantha Binkley