Herbed Fish and Vegetables Barbecued or Oven Baked
Savor the vibrant flavors of this Herbed Fish and Vegetables recipe, perfect for grilling on the barbecue or baking in the oven. Featuring tender fish fillets—such as cod, salmon, or tilapia—infused with a zesty marinade of fresh parsley, dill, garlic, and lemon juice, this dish is a celebration of aromatic herbs and citrus notes. Paired with a colorful medley of zucchini, cherry tomatoes, red bell pepper, and red onion, it delivers a healthy, nutrient-packed meal that's as beautiful as it is delicious. Whether sealed into foil packets for quick barbecue grilling or baked to perfection on a sheet pan, this easy recipe guarantees a fuss-free cooking experience and effortless cleanup. Garnish with bright lemon wedges and serve for a wholesome dinner that's sure to impress. Perfect for weeknights or casual gatherings, this versatile dish is your next go-to for light yet satisfying meals.
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Recipe Information
Ingredients
- 4 pieces fish fillets (such as cod, salmon, or tilapia)
- 1 large zucchini, sliced into rounds
- 1 cup cherry tomatoes
- 1 medium red bell pepper, sliced into strips
- 1 small red onion, sliced into wedges
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 4 pieces lemon wedges (for garnish)
Instructions
Preheat your barbecue grill to medium heat or your oven to 375°F (190°C).
In a small bowl, whisk together olive oil, lemon juice, minced garlic, parsley, dill, salt, pepper, and paprika to make the marinade.
Place the fish fillets in a large bowl or baking dish. Brush the marinade generously over the fish, ensuring they are evenly coated. Set aside for 10 minutes to marinate.
In a separate bowl, toss the sliced zucchini, cherry tomatoes, red bell pepper strips, and red onion wedges with 1 tablespoon of olive oil and a pinch of salt and pepper.
For barbecue grilling: Create four sheets of aluminum foil, each large enough to fold into a sealed packet. Place one marinated fish fillet and a portion of the mixed vegetables in the center of each foil sheet. Fold the sides of the foil up and seal them, creating a packet.
For oven baking: Arrange the marinated fish fillets and the tossed vegetables on a large, rimmed baking sheet lined with parchment paper or aluminum foil.
If using the barbecue, place the foil packets on the preheated grill and cook for 15-20 minutes, or until the fish flakes easily with a fork and the vegetables are tender.
If using the oven, bake the fish and vegetables for 15-20 minutes, checking occasionally to ensure the fish is cooked through and the vegetables are slightly caramelized.
Carefully open the foil packets or remove the baking sheet from the oven. Transfer the fish and vegetables to serving plates.
Garnish with lemon wedges on the side. Serve immediately and enjoy your Herbed Fish and Vegetables!
Nutrition Facts
Calories |
1401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.5 g | 119% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 2653 mg | 115% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 23.8 g | ||
| Protein | 97.1 g | 194% | |
| Vitamin D | 45.0 mcg | 225% | |
| Calcium | 200 mg | 15% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3418 mg | 73% | |
*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.
