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Baked Fish & Vegetables

4 from 3 votes

Baked Fish & Vegetables - A complete one-pan dinner with healthy, flavorful easy baked fish, perfectly cooked with your choice of vegetables

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A sheet pan filled with baked mahi mahi fish, lemon slices and vegetables

Baked Fish & Vegetables – a simple one-pan (sheet-pan) meal that can be ready to put on the table in about an hour. Easy to make and easy to clean up making this a great weeknight meal.

It’s snowing again so that means “no grilling” outside.  We love fish on the grill but when forced inside due to weather (and it’s too darn cold) baking fish is our go-to method for tender, flaky, moist and delicious fish that’s good for you too!  For this recipe we used wild-caught mahi mahi but you can use any firm-fleshed fish such as grouper, striped bass, or red snapper.  Just be sure to adjust cooking times depending on the thickness of your fillets.

 

Baked fish and vegetables on a sheet pan

Use any of your favorite vegetables, but don’t skip the potatoes!

We used quartered red potatoes, carrots and onions and baked the fish on slices of fresh lemon.  Rosemary and garlic rounded out the flavors of the roasted potatoes and we used a blackened seasoning for the fish.  You can use whatever seasoning  you like on the fish, but since mahi mahi is very mild, we always like to go bold. Change it up and try adding green beans, butternut squash, tomatoes or sweet potatoes to the vegetable mix. We love it all!

 

A plate with a piece of baked fish, carrots and potatoes

What is the right size for a portion of fish?

Six to eight ounces of fish per person seems to be about right, with a couple of carrots and one potato, quartered.  If you’re planning for a group or large family be sure to use a large sheet pan so each of the vegetables can roast to crispy perfection!

 

A plate of baked fish and vegetables

 

What is the best kind of fish to use for baked fish & vegetables?

If you haven’t tried mahi mahi I highly recommend you give it a go.  It has a marvelous texture, mild flavor and it holds together well when grilled or baked.  Also, it’s relatively inexpensive when compared to other wild-caught varieties. You can also use any firm-fleshed fish such as grouper, striped bass, red snapper or even salmon for this cooking method.

 

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A sheet pan with baked fish and vegetables

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Baked Fish & Vegetables

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 4 servings
Course: Dinner
Author: Tricia
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4 from 3 votes
A complete one-pan dinner with healthy, flavorful fish, perfectly cooked with your choice vegetables. Easy to make and easy to clean up making this a great weeknight meal.

Ingredients

  • 5-6 new or red potatoes washed and quartered
  • 2-3 tablespoons olive oil divided
  • fresh rosemary sprigs
  • 4 whole cloves garlic peeled and sliced in half
  • 6 carrots peeled and cut into large pieces
  • 1 large onion cut into wedges
  • Salt and pepper
  • 1 lemon sliced into 6 pieces
  • 2 pounds Mahi Mahi or other firm-fleshed fish, rinsed in cold water and dried with paper towels.
  • 2 teaspoons blackened seasoning more or less to taste

Instructions

  • Preheat oven to 400°F.
  • Toss the potatoes in a large bowl. Pour 1 tablespoon olive oil over the potatoes and toss to coat. Add the rosemary and garlic and toss again to coat evenly. (Don't wash the mixing bowl - set aside)
  • Spread the potatoes in a single layer on a large baking sheet. Season with salt and pepper.
  • Bake the potatoes for 15 minutes, then remove from the oven and turn the potatoes. Bake another 15 minutes and turn again, move the potatoes to one side of the pan.
  • Add the carrots and onion to the mixing bowl and toss to coat in any remaining olive oil. Add 1 teaspoon of oil if needed to cover the vegetables. Sprinkle with salt and pepper. Add the carrots and onion to the baking sheet and return to the oven for 15 minutes.
  • Remove the vegetables from the oven and make a hole in the center. Gently toss the fish fillets in the mixing bowl, adding more olive oil if needed to coat. Place the lemon in a single layer in the center of the baking pan and put the fish on top, skin side down. Sprinkle with the blackened seasoning and bake for 15-20 minutes or until the fish flakes easily and is just cooked through.
  • Allow the dish to rest for 5 minutes before serving.

Recipe Notes

  • Substitute any fresh-caught fish such as striped bass, grouper or red snapper for the mahi mahi
  • Substitute other vegetables as desired and use your favorite seasonings for the fish
  • Adjust cooking time due to the thickness of the fillets as needed
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 369kcal | Carbohydrates: 27g | Protein: 45g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 166mg | Sodium: 536mg | Potassium: 1620mg | Fiber: 5g | Sugar: 7g | Vitamin A: 15702IU | Vitamin C: 36mg | Calcium: 91mg | Iron: 4mg

Here are a few more recipes you might also enjoy:

 

When you dig your grill out of the snow this spring, you’ll want to try these wonderful Sriracha Grilled Mahi Mahi Fish Tacos.  

 

Blackened Grouper Sandwich

Don’t forget about this Grilled Blackened Grouper Sandwich  for a simple and delicious meal anytime.

Thanks so much for stopping by!  Tricia

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41 Comments

  3. Wendy

    The 4″-5″ of snow we had this morning (canceling schools and making rush hour a nightmare) is rapidly turning to slush and mud. Snow boots? Mud boots? I can’t keep track! I find that dreary weather gives me a taste for fresh and simple food. This baked fish and veggies is just the kind of dinner I am craving! Thanks.

    Reply

  4. GiGi Eats

    Fish is hands down my favorite food on the face of the planet. I would say I am a pescatarian….. Until I eat chicken? LOL!! Oh and I guess I am so not because I totally ate red meat yesterday! LOL! But still, FISH IS TOPS!

    Reply

  6. Robyn @ Simply Fresh Dinners

    This is such a pretty dish, Tricia. We eat roasted vegetables at least 3 times a week in the winter months and baking fish is a great option instead of shoveling your way to the grill! I haven’t had mahi mahi in ages so thanks for the reminder. I sort of get stuck on salmon because we love it so much but it’s such a nice light fish in contrast to salmon.
    Your blog is the kind of place where I want to pour a glass of wine and browse all evening through your beautiful creativity!

    Reply

  10. Diane (Created by Diane)

    I sure wish this was on my dinner table, it looks delicious. The weather is playing tricks on all of us, it’s been in the high 80’s all week here, but I’m sure it’ll cool off soon. Enjoy the snow, it really is so pretty!

    Reply

    • Tricia Buice

      This is so easy Diane – and I’m jealous of your 80 degrees. We’re going up to the mid-60’s this weekend, then snow again next week. Such a roller coaster! Have a great weekend!

      Reply

    • Tricia Buice

      Simple fresh ingredients always wins in our house! We ended up with 6 inches of snow and another 1/4 inch of ice on top. But it’s going up to 65 degrees on Saturday – ready for spring here too!

      Reply

  14. cheri

    Hi Tricia, what a wonderful meal you have created, love fish prepared anyway. Your fish looks perfectly cooked. Love roasted veggies!!! wow! 10 inches seems like quite alot, last night on the news they showed 3 brothers that live in Minn (I think) and they made incredible ice sculptures out of snow……..

    Reply

    • Tricia Buice

      Thanks Cheri! We only ended up with 6 inches of snow and some ice on top of that. But the sun is out this afternoon and they have forecast 65 degrees for Saturday. So we may have to bust out the grill and char some fish or something. Can’t wait for spring!

      Reply

  17. Gerlinde@Sunnycovechef

    Tricia, this is my kind of meal. I love roasted veggies , parsnip and sweet potatoes being my favorite. I always put the fish in a separate pan but l like your idea of putting everything in one pan. Your fish tacos look fantastic . Have a great week.

    Reply

  20. Monica

    Tricia – it’s snowing here now as well (the fellas are watching a movie on this day off)…we’re only supposed to get 1-3 inches (let’s see about that!) and then it turns to rain and temps in the 50’s. What an odd winter! I need bright healthy meals like your fish bake here (along with dark chocolate, of course…) to see me through the winter. This looks so delicious, perfectly cooked. We love mahi mahi but don’t get to eat it nearly enough. I will put fish on my grocery list!

    Reply

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