Make this easy one-pan baked white fish with roasted potatoes, bell peppers, tomatoes, and lemon for a fresh, flavorful, naturally gluten-free seafood dinner.
This easy one-pan baked white fish recipe combines tender fish, golden roasted potatoes, colorful bell peppers, juicy tomatoes, fresh lemon, and extra-virgin olive oil. Everything comes together on one pan for a naturally gluten-free seafood dinner that is simple enough for a weeknight meal yet beautiful enough to serve when entertaining.
Baked white fish pairs especially well with roasted vegetables because its mild flavor allows the sweetness of the peppers and tomatoes to shine. Baby potatoes roast until tender, red and yellow bell peppers become lightly caramelized, and cherry tomatoes soften and release their juices. Fresh lemon juice, lemon zest, olive oil, and parsley add brightness and fresh Mediterranean-inspired flavor.
The key to this one-pan dinner is adding the ingredients in stages. The potatoes receive a head start in the oven, followed by the bell peppers. The tomatoes and seasoned fish are added toward the end, giving the vegetables enough time to roast while keeping the fish moist, tender, and flaky.
As the tomatoes cook, their juices mingle with the lemon and olive oil to create a light pan sauce. Spoon these flavorful juices over the fish just before serving to bring all of the ingredients together.
Cod, haddock, halibut, and snapper are excellent choices for this recipe. Choose fillets of similar thickness whenever possible so they cook evenly. With roasted potatoes and vegetables already included, this colorful seafood dish makes a complete meal without requiring a separate side.
Fresh, flavorful, and easy to prepare, this Mediterranean-inspired baked fish dinner is a delicious choice when you want a healthy gluten-free meal with straightforward preparation and minimal cleanup.
Prep Time: 15 minutes
Cook Time: 35 to 40 minutes
Total Time: 50 to 55 minutes
Servings: 4
Yield: 4 servings
Ingredients
Fish
4 white fish fillets, about 6 ounces each, such as cod, haddock, halibut, or snapper
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes, optional
Potatoes and Vegetables
1 pound baby potatoes, cut into approximately 1-inch pieces
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 cups cherry or grape tomatoes, halved
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Lemon and Garnish
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
2 tablespoons chopped fresh parsley
1 lemon, cut into wedges for serving, optional
Directions
Step 1: Preheat the Oven
Preheat the oven to 400°F. Use one large rimmed sheet pan or large baking dish so the potatoes, vegetables, and fish can cook on the same pan.
Step 2: Start the Potatoes
Place the potatoes on the pan. Drizzle with 1 tablespoon extra-virgin olive oil and season with ¼ teaspoon kosher salt and ⅛ teaspoon black pepper.
Toss until evenly coated, then arrange the potatoes in a single layer with the cut sides facing down when possible.
Roast for 15 minutes.
Step 3: Add the Bell Peppers
Remove the pan from the oven, leaving the partially roasted potatoes in place.
Scatter the sliced red and yellow bell peppers around the potatoes.
Drizzle with 1 tablespoon extra-virgin olive oil and season with ¼ teaspoon kosher salt and ⅛ teaspoon black pepper.
Return the pan to the oven and roast for 8 to 10 minutes, or until the peppers begin to soften and the potatoes are starting to brown.
Step 4: Prepare the Fish
While the potatoes and bell peppers roast, pat the fish fillets thoroughly dry with paper towels.
Brush the fish with 1 tablespoon extra-virgin olive oil. Season with ¼ teaspoon kosher salt and ⅛ teaspoon black pepper. Sprinkle with the crushed red pepper flakes, if using.
Step 5: Add the Tomatoes and Fish
Remove the pan from the oven and scatter the halved cherry or grape tomatoes among the potatoes and bell peppers.
Move the vegetables aside as needed to create four spaces for the fish.
Arrange the fish fillets directly on the same pan in a single layer.
Drizzle the fresh lemon juice over the fish and vegetables, then sprinkle evenly with the lemon zest.
Step 6: Finish Baking
Return the pan to the 400°F oven and bake for 12 to 15 minutes, depending on the thickness of the fish fillets.
The fish is done when it is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F at the thickest point. Because fillet thickness can vary, use the baking time as a guide and rely on the internal temperature for the most accurate indication of doneness.
Test one of the larger potato pieces with the tip of a knife. The potatoes should be tender in the center and lightly golden around the edges. If the fish is finished before the potatoes are tender, transfer the fish to a serving plate and return the potatoes and vegetables to the oven for a few additional minutes.
Step 7: Spoon the Pan Juices Over the Fish
Remove the pan from the oven and allow the fish to rest for about 2 minutes.
As the tomatoes roast, their juices combine with the fresh lemon and olive oil to create a light, flavorful pan sauce. Spoon the warm tomato and lemon juices over each fish fillet.
Step 8: Garnish and Serve
Sprinkle the fish, potatoes, bell peppers, and tomatoes with freshly chopped parsley.
Divide the roasted potatoes and vegetables among four plates and serve alongside the fish. Spoon any remaining tomato and lemon pan juices over the top and serve with fresh lemon wedges, if desired.
Notes
Cut the baby potatoes into approximately 1-inch pieces and keep them as uniform as possible so they roast evenly and become tender during the cooking time. If the potatoes are particularly firm or cut slightly larger, extend their initial roasting time by about 5 minutes before adding the bell peppers.
The recipe uses 3 tablespoons extra-virgin olive oil total: 1 tablespoon for the potatoes, 1 tablespoon for the bell peppers, and 1 tablespoon for the fish.
Cherry or grape tomatoes work especially well because they soften during baking and release flavorful juices that combine with the lemon and olive oil to create the light pan sauce.
Cod, haddock, halibut, and snapper are all excellent choices. Choose fillets of similar thickness whenever possible so they cook evenly. If using frozen fish, thaw it completely in the refrigerator and pat it thoroughly dry before seasoning.
For additional Mediterranean-inspired flavor, add capers or Kalamata olives with the tomatoes. Fresh basil, dill, oregano, or thyme can also be substituted for the parsley.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered baking dish at 300°F until just warmed through to help prevent the fish from drying out.
