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Roasted White Fish With Green Beans & Tomatoes

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Quick, simple, delicious, and healthy, this is a go-to fish recipe!

Ingredients

2 lemons -- zested then juiced

1 cup olive oil

4 cloves garlic, minced

2 teaspoons dried dill

1 teaspoon dried oregano

1 teaspoon Lowry's Seasoned Salt

1/2 teaspoon black pepper

1/2 teaspoon ground coriander

1 pound fresh green beans, tips cut off

1 pint cherry/ grape tomatoes

1 large onion, sliced into half-moons

1 pound (give or take) fleshy white fish -- cod, haddock, halibut, scrod, etc.



Preparation

  1. Preheat oven to 425.

  2. In a large mixing bowl, whisk together the lemon juice & zest, olive oil, garlic, and the spices/ seasonings.

  3. Toss the green beans, tomatoes, and onions until coated in the sauce. Then transfer and spread them onto a large sheet pan, leaving the rest of the sauce in the bowl. You can use a slotted spoon in transferring these to the pan, but your hands work better... [To help with clean-up, line the sheet pan with heavy-duty foil first.] Leave room on the sheet pan for the fish and try to keep veggies in one layer.

  4. Toss fish (cut into serving-sized pieces if you want) in remaining sauce and then place on the sheet pan next to the veggies. Pour left-over sauce over the sheet pan.

  5. Roast for 12 minutes, and then turn the oven to broil and cook for an additional 3 minutes (to singe green beans and blister the tomatoes). Serve immediately.


The sauce is quite tasty, so be sure to drizzle some onto the fish and any starch you are serving with this (I made brown rice). Additionally, if you want, you can drizzle some on grilled or toasted crusty bread -- yum!

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