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Weeknight • Seafood

Crispy Oven-Baked Fish with Roasted Potatoes

This sheet pan meal features flaky, crispy-topped fish alongside perfectly roasted potatoes, all cooked together for minimal fuss.

Prep
15 min
Cook
30 min
Servings
4
Level
Weeknight
Crispy Oven-Baked Fish with Roasted Potatoes

Dinner doesn't get much easier (or tastier!) than a sheet pan meal, and this Crispy Oven-Baked Fish with Roasted Potatoes is a prime example. You'll love how the fish turns out perfectly tender with a satisfyingly crispy topping, while the potatoes get beautifully golden alongside it. It's a healthy, complete meal that's ready in under 45 minutes!

Ingredients

Yield: 4 servings

Potatoes

  • 1.5 lbs small potatoes (such as creamer or Yukon Gold), quartered or cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp dried rosemary (or thyme)
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste

Fish

  • 4 (6 oz) white fish fillets (cod, haddock, tilapia, or mahi-mahi work great)
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1/4 cup Panko breadcrumbs
  • 2 tbsp fresh parsley, chopped (for garnish, optional)
  • Lemon wedges, for serving

Preparation

  1. Step 1

    Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.

  2. Step 2

    In a medium bowl, toss the quartered potatoes with 2 tablespoons of olive oil, rosemary, garlic powder, salt, and pepper until evenly coated. Spread the potatoes in a single layer on one half of the prepared baking sheet.

  3. Step 3

    Roast the potatoes for 15 minutes while you prepare the fish.

  4. Step 4

    While potatoes roast, pat the fish fillets very dry with paper towels. In a small bowl, whisk together the mayonnaise, Dijon mustard, and minced garlic.

  5. Step 5

    After 15 minutes, remove the baking sheet from the oven. Carefully push the potatoes to one side. Place the fish fillets on the other side of the baking sheet. Spread a thin layer of the mayonnaise mixture over the top of each fish fillet, then sprinkle generously with Panko breadcrumbs.

  6. Step 6

    Return the baking sheet to the oven and bake for another 12-15 minutes, or until the fish is opaque and flakes easily with a fork, and the Panko topping is golden and crispy. The potatoes should be tender and nicely browned.

  7. Step 7

    Garnish with fresh parsley, if using, and serve immediately with lemon wedges.

Tips

  • Patting the fish dry is key to getting a crispy crust.
  • If you don't have fresh rosemary, dried works great! Just use a little less.
  • For an extra kick, add a pinch of cayenne pepper to the mayonnaise mixture.
  • Feel free to add quick-cooking vegetables like asparagus or bell pepper strips to the pan during the last 10 minutes of cooking.

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