Paleo Pan-Seared Fish with Roasted Vegetables
Elevate your dinner with this irresistible Paleo Pan-Seared Fish with Roasted Vegetables, a perfect blend of simplicity and flavor-packed nutrition. This wholesome dish features tender white fish fillets, expertly seared to achieve a golden crust and infused with vibrant notes of fresh lemon, garlic, and thyme. Paired with an array of caramelized roasted vegetables, including sweet potatoes, zucchini, and bell peppers, seasoned with rosemary for an aromatic twist, this recipe embraces clean eating without sacrificing taste. Ready in just 40 minutes, it's a gluten-free, dairy-free option designed for busy weeknights or any time you're craving a light yet satisfying meal. Ideal for fans of paleo cooking, healthy recipes, and quick dinner ideas, this dish is guaranteed to become a household favorite!
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Recipe Information
Ingredients
- 2 pieces white fish fillets (such as cod or haddock)
- 3 tablespoons olive oil
- 1 whole lemon
- 2 cloves garlic cloves
- 2 teaspoons fresh thyme
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 medium sweet potatoes
- 1 large zucchini
- 1 medium red bell pepper
- 1 medium red onion
- 1 teaspoon fresh rosemary
Instructions
Preheat the oven to 425°F (220°C).
Peel and cube the sweet potatoes into 1-inch pieces. Slice the zucchini into half-moons. Cut the red bell pepper and red onion into similar-sized chunks.
In a large bowl, combine the sweet potatoes, zucchini, red bell pepper, and red onion with 2 tablespoons of olive oil, salt, pepper, and 1 teaspoon of fresh rosemary. Toss to coat the vegetables evenly.
Spread the vegetables in a single layer on a baking sheet.
Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and starting to brown, stirring halfway through.
While the vegetables are roasting, pat the fish fillets dry with paper towels. Season both sides with salt, pepper, and fresh thyme.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.
Once the oil is hot, add the fish fillets to the skillet. Cook for 3-4 minutes on one side until a nice golden crust forms.
Flip the fillets and cook for another 3-4 minutes, or until the fish is opaque and flakes easily with a fork.
Mince the garlic and add to the skillet during the last minute of cooking to briefly sauté.
Cut the lemon in half and squeeze fresh lemon juice over the cooked fish.
Serve the pan-seared fish immediately, accompanied by a generous portion of roasted vegetables.
Nutrition Facts
Calories |
972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 4978 mg | 216% | |
| Total Carbohydrate | 99.1 g | 36% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 40.3 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 210 mg | 16% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1708 mg | 36% | |
*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.
