Fish Stick Supper
Transform your weeknight meal routine with this quick and delicious Fish Stick Supper—an effortless family favorite that pairs crispy, golden fish sticks with a medley of perfectly seasoned roasted vegetables. Featuring tender baby potatoes, sweet carrots, and fresh zucchini, all tossed in olive oil and spiced with garlic powder, paprika, and black pepper, this sheet-pan dinner is as easy as it is flavorful. Served alongside a creamy homemade garlic dip made with mayonnaise, lemon juice, and optional fresh parsley, this all-in-one dish brings a satisfying balance of textures and flavors. Ready in just 45 minutes and boasting minimal cleanup, this recipe is perfect for busy weeknights, yet impressive enough for casual gatherings. Whether you're feeding picky eaters or looking for a no-fuss meal, this Fish Stick Supper is bound to become a go-to in your dinner rotation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces frozen fish sticks
- 500 grams baby potatoes
- 3 medium carrots
- 1 medium zucchini
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup mayonnaise
- 1 tablespoon lemon juice
- 1 clove garlic
- 1 tablespoon parsley (optional)
Instructions
Preheat the oven to 220°C (425°F) and line a large baking sheet with parchment paper.
Wash the baby potatoes and cut them into halves or quarters, depending on their size. Peel and slice the carrots into sticks. Slice the zucchini into half-moons.
Place the potatoes, carrots, and zucchini on the baking sheet. Drizzle with olive oil, sprinkle garlic powder, paprika, salt, and black pepper. Toss to ensure the vegetables are evenly coated.
Spread the vegetables into a single layer on one side of the baking sheet, leaving space for the fish sticks.
Arrange the frozen fish sticks on the other side of the baking sheet. Bake everything for 25-30 minutes, flipping the fish sticks and tossing the vegetables halfway through, until the fish sticks are golden and crisp and the vegetables are tender.
While the fish sticks and vegetables are baking, prepare the dipping sauce. In a small bowl, mix the mayonnaise, lemon juice, and minced garlic until smooth. If desired, stir in chopped parsley for freshness.
Once the fish sticks and vegetables are cooked, remove them from the oven and let them cool slightly. Serve the fish sticks with roasted vegetables on the side and the garlic dipping sauce for dipping.
Enjoy your easy and delicious Fish Stick Supper with family and friends!
Nutrition Facts
Calories |
2305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.7 g | 209% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 5490 mg | 239% | |
| Total Carbohydrate | 189.1 g | 69% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 20.0 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 165 mg | 13% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3097 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
