Sugar-Free Pan-Seared Fish with Roasted Vegetables
Indulge in the vibrant flavors of this Sugar-Free Pan-Seared Fish with Roasted Vegetables—a wholesome, light, and guilt-free meal perfect for any day of the week. This recipe pairs tender, golden-crusted fish fillets, seasoned with garlic powder, thyme, and a splash of zesty lemon, with a colorful medley of roasted zucchini, cherry tomatoes, red bell peppers, and onions. The vegetables are caramelized to perfection with a touch of balsamic vinegar for added depth. Ready in just 45 minutes, this dish is low-carb, naturally sugar-free, and packed with nutrients, making it an excellent choice for a healthy lifestyle. Serve it with fresh parsley and lemon wedges to brighten up each bite—ideal for a balanced and elegant dinner.
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Recipe Information
Ingredients
- 4 pieces Fish fillets (such as salmon, cod, or tilapia)
- 4 tablespoons Olive oil
- 2 pieces Lemon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 0.5 teaspoon Garlic powder
- 2 large Zucchini
- 1 large Red bell pepper
- 1 large Red onion
- 1 pint Cherry tomatoes
- 2 tablespoons Balsamic vinegar
- 0.5 bunch Fresh parsley
Instructions
Preheat the oven to 400°F (200°C).
Slice the zucchini into rounds, red bell pepper into strips, and red onion into wedges. Halve the cherry tomatoes.
Place the vegetables into a large bowl. Add 2 tablespoons of olive oil, the balsamic vinegar, 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 0.5 teaspoon dried thyme. Toss to combine.
Spread the seasoned vegetables evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
While the vegetables are roasting, prepare the fish. Pat the fish fillets dry with paper towels.
Season both sides of the fish fillets with 0.5 teaspoon salt, 0.25 teaspoon black pepper, 0.5 teaspoon garlic powder, and a sprinkle of dried thyme.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat.
When the oil is hot, place the fish fillets in the skillet, skin-side down if applicable. Cook for 3-4 minutes without moving them, until the edges are opaque and the skin is crispy.
Carefully flip the fillets and cook for another 2-3 minutes, or until cooked through and the fish flakes easily with a fork.
Remove the fish from the skillet and squeeze fresh lemon juice from one lemon over the top.
Roughly chop the fresh parsley.
Serve the pan-seared fish on plates with a generous side of roasted vegetables. Garnish with additional freshly chopped parsley and lemon wedges from the remaining lemon. Enjoy your sugar-free meal!
Nutrition Facts
Calories |
1747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.5 g | 143% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 7411 mg | 322% | |
| Total Carbohydrate | 92.3 g | 34% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 62.2 g | ||
| Protein | 101.6 g | 203% | |
| Vitamin D | 45.0 mcg | 225% | |
| Calcium | 292 mg | 22% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 4381 mg | 93% | |
*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.
