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3.50 from 2 votes

Baked Fish & Vegetables

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.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dinner
Cuisine: American
Keyword: fish, vegetable
Servings: 4 servings
Calories: 369kcal
Author: Tricia


  • 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


  • 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.


  • 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.


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