Fish with Basil and Lemon Roasted Vegetables
Elevate your weeknight dinners with this vibrant and nutritious Fish with Basil and Lemon Roasted Vegetables recipe. Featuring tender white fish fillets paired with a medley of oven-roasted zucchini, cherry tomatoes, red bell pepper, and onion, this dish bursts with Mediterranean-inspired flavors. The vegetables are seasoned with Italian herbs and garlic, then finished with a pop of fresh lemon juice and fragrant basil for a zesty, herbaceous touch. A simple yet flavorful lemon-oil drizzle infuses the fish with citrusy brightness, perfectly complementing the caramelized vegetables. Ready in under 45 minutes, this healthy, gluten-free dinner is perfect for family meals or entertaining guests. Serve it fresh from the oven with a garnish of extra basil for a beautifully aromatic presentation.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 4 pieces white fish fillets (e.g., cod, halibut, or tilapia)
- 2 medium-sized zucchini
- 1 pint cherry tomatoes
- 1 large red bell pepper
- 1 medium-sized yellow onion
- 3 garlic cloves
- 0.5 cup fresh basil leaves (chopped)
- 4 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
Instructions
Preheat your oven to 425°F (220°C).
Wash and prepare the vegetables: dice the zucchini, slice the red bell pepper into strips, and chop the yellow onion into wedges.
In a large mixing bowl, combine the zucchini, cherry tomatoes, red bell pepper, onion, and minced garlic (from the garlic cloves).
Drizzle 3 tablespoons of olive oil over the vegetables. Add 1 tablespoon of fresh lemon juice, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 teaspoon of dried Italian seasoning. Toss everything together until the vegetables are evenly coated.
Spread the vegetables in an even layer on a large baking sheet lined with parchment paper or foil.
Roast the vegetables in the preheated oven for 15 minutes.
While the vegetables are roasting, prepare the fish. Pat the fish fillets dry using paper towels, then season both sides lightly with salt and black pepper.
In a small bowl, mix together the remaining 1 tablespoon of olive oil, 1 tablespoon of fresh lemon juice, and the lemon zest. Set aside.
After 15 minutes, remove the vegetables from the oven and carefully make space on the baking sheet for the fish fillets.
Place the fish fillets on the cleared space of the baking sheet and brush them with the lemon-oil mixture.
Return the baking sheet to the oven and roast for an additional 10 minutes, or until the fish is cooked through and flakes easily with a fork.
Remove the sheet from the oven and sprinkle the roasted vegetables with the chopped fresh basil for a burst of flavor.
Serve the fish alongside the lemon roasted vegetables, garnished with extra basil if desired.
Nutrition Facts
Calories |
290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 570 mg | 25% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 7.9 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 75 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 1009 mg | 21% | |
*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.
