Lemon Infused Fish and Vegetables
Brighten up your dinner table with Lemon Infused Fish and Vegetables, a wholesome and vibrant dish that's as healthy as it is flavorful. This easy-to-make recipe pairs tender white fish fillets, such as cod or halibut, with a medley of zucchini, red bell pepper, carrots, and asparagus for a colorful, nutrient-packed meal. Infused with fresh lemon juice, garlic, and herbs, the marinade adds a zesty punch, while a buttery finish keeps the vegetables deliciously tender. Baked to perfection in under 30 minutes, this one-pan delight is the ultimate solution for busy weeknights or elegant weekend dinners. Garnished with fresh parsley and served warm, every bite is a refreshing celebration of citrus and seasonal produce. Perfect for those seeking easy baked fish recipes or low-carb dinner ideas, Lemon Infused Fish and Vegetables will quickly become a household favorite!
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Recipe Information
Ingredients
- 4 pieces white fish fillets (e.g., cod or halibut)
- 2 whole lemon
- 4 tablespoons olive oil
- 3 cloves garlic, minced
- 2 medium-sized zucchini
- 1 large red bell pepper
- 2 medium-sized carrots, sliced thinly
- 1 bunch asparagus spears
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons butter
Instructions
Preheat your oven to 400°F (200°C).
Rinse the fish fillets under cold water and pat them dry with a paper towel. Set aside.
Slice one lemon into thin rounds. Juice the second lemon and keep the juice ready.
Wash and prepare the vegetables: slice zucchini into half-moons, julienne the red bell pepper, thinly slice the carrots, and trim the woody ends off the asparagus spears.
In a small bowl, combine 2 tablespoons of olive oil, minced garlic, lemon juice, salt, and black pepper. Whisk together well to create the marinade.
Place the fish fillets on a baking sheet lined with parchment paper. Drizzle half the marinade over the fish and arrange the lemon slices on top of the fillets.
In a large bowl, toss the prepared vegetables with the remaining 2 tablespoons of olive oil and the other half of the marinade.
Arrange the vegetables around the fish fillets on the baking sheet, ensuring everything is in a single layer for even cooking.
Dot the vegetables with small pieces of butter for added flavor.
Bake in the preheated oven for 20-25 minutes, or until the fish flakes easily with a fork and the vegetables are tender.
Remove from the oven and sprinkle freshly chopped parsley over the fish and vegetables before serving.
Serve warm and enjoy your Lemon Infused Fish and Vegetables!
Nutrition Facts
Calories |
1433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 6573 mg | 286% | |
| Total Carbohydrate | 79.9 g | 29% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 46.3 g | ||
| Protein | 98.6 g | 197% | |
| Vitamin D | 20.1 mcg | 101% | |
| Calcium | 364 mg | 28% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3859 mg | 82% | |
*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.
