A light fish packed with flavor in every bite! The best part? The fish and all the components can be prepared erev Yom Tov, then brought to room temperature and assembled right before serving. Enjoy!
Lay branzino fillets on a Gefen Parchment-lined baking sheet. Drizzle each fillet with one teaspoon olive oil, a squeeze of fresh lemon juice, and season with salt, pepper and garlic powder.
Bake at 400 degrees Fahrenheit for 12 minutes.
Toss diced sweet potatoes with three tablespoons oil and one teaspoon salt. On a separate baking sheet, toss onions and mushrooms with three tablespoons oil and one teaspoon salt. Spread each mixture in a single layer on its own baking sheet.
Bake at 420 degrees Fahrenheit: sweet potatoes for 45 minutes, onions and
mushrooms for 30 minutes. Stir each pan once during baking.
Spread a spoonful of pesto over each fillet and top with roasted vegetables.
Description:
Photography and Styling by Estee Schwimmer
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