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Weeknight • Seafood

Oven-Baked Fish with Roasted Root Veg

A healthy and simple sheet pan meal featuring flaky white fish baked alongside tender, caramelized root vegetables.

Prep
15 min
Cook
25 min
Servings
2
Level
Weeknight
Oven-Baked Fish with Roasted Root Veg

This Oven-Baked Fish with Roasted Root Veg is the kind of meal that feels effortlessly gourmet but is incredibly easy to pull off! Everything cooks on one pan, making cleanup a breeze, and the tender fish perfectly complements the sweet, earthy roasted vegetables. It’s a balanced, delicious meal for any night of the week.

Ingredients

Yield: 2 servings

Main

  • 2 (6-oz) white fish fillets (cod, haddock, or tilapia)
  • 1 large carrot, peeled and sliced into 1/2-inch rounds
  • 1 large parsnip, peeled and sliced into 1/2-inch rounds
  • 1 small sweet potato, peeled and diced into 1/2-inch cubes
  • 1/2 red onion, cut into thin wedges
  • 2 tbsp olive oil
  • 1/2 tsp dried thyme
  • 1/2 tsp garlic powder
  • Salt and freshly ground black pepper to taste
  • Fresh lemon wedges, for serving
  • Fresh parsley, chopped, for garnish (optional)

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. Step 2

    In a large bowl, combine carrot, parsnip, sweet potato, and red onion. Drizzle with 1 tablespoon olive oil, dried thyme, garlic powder, salt, and pepper. Toss well to coat.

  3. Step 3

    Spread the root vegetables in a single layer on one half of the prepared baking sheet. Roast for 15 minutes.

  4. Step 4

    While vegetables roast, pat the fish fillets dry. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper.

  5. Step 5

    After 15 minutes, remove the baking sheet from the oven. Gently push the vegetables to one side and place the seasoned fish fillets on the other side of the baking sheet. Return to the oven and bake for another 10-12 minutes, or until the fish is opaque and flakes easily with a fork, and the vegetables are tender and lightly caramelized.

  6. Step 6

    Serve immediately with fresh lemon wedges and a sprinkle of fresh parsley.

Tips

  • Ensure vegetables are cut into similar-sized pieces so they cook evenly.
  • Patting the fish dry helps it cook better and prevents it from steaming.
  • You can swap out root vegetables for other firm veggies like Brussels sprouts or bell peppers, adjusting cook times as needed.

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