Lemony Sheet Pan Fish and Veggies

 
  • Cooking and Prep: 50 m
  • Serves: 6
  • No Allergens

Sheet pan dinners are a wonderful trend for busy families – and when better to break out your trusty sheet pan recipes than Passover, when you're likely cooking with different, simpler equipment than you have in your year-round kitchen. Favorite this Lemony Sheet Pan Fish with Asparagus and Potatoes recipe to make for a quick Chol Hamoed supper, and be sure to check out all of Ally's 5-ingredient Chol Hamoed dinner recipes and  you'll be set for the whole week. Ally has kept the ingredient list simple, but you can spice up your lemony fish and veggies to suit your tastes.   

Ingredients (8)

Lemony Fish and Veggies

Start Cooking

Prepare the Lemony Fish and Veggies

  1. Preheat oven to 425 degrees Fahrenheit. Prepare a sheet pan with nonstick spray or parchment paper.

  2. Toss potatoes on the sheet pan and drizzle with olive oil, kosher salt, and black pepper to taste, and any additional spices you like. Roast for 20 minutes.

  3. Flip potatoes and push to one side of the sheet pan. Arrange asparagus on the other side of the pan and arrange fish in the middle. Season both with olive oil, kosher salt, and pepper to taste, and any additional spices you like. Layer lemon slices over the fish (toss any extra slices with the vegetables).

  4. Roast for another 20 to 25 minutes until fish is cooked through. Serve fish, potatoes, and asparagus over mixed greens and squeeze lemons over the top.

 
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