Whole30 Baked Fish with Vegetables
Elevate your healthy eating game with this flavorful and nutrient-packed Whole30 Baked Fish with Vegetables recipe. Perfect for clean eating, this dish pairs tender white fish fillets, such as cod or tilapia, with a vibrant medley of zucchini, red bell pepper, carrots, and juicy cherry tomatoes. Lightly seasoned with garlic, smoked paprika, and a splash of lemon juice, this oven-baked dish delivers a harmonious blend of tangy and smoky flavors. Ready in just 40 minutes, this recipe is ideal for busy weeknights while staying Whole30-compliant. Serve it as a wholesome, one-pan meal that’s not only satisfying but also light and brimming with natural goodness. The combination of lean protein, fresh vegetables, and heart-healthy olive oil makes this a perfect choice for those on a wellness journey.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (such as cod or tilapia)
- 2 medium zucchini
- 1 large red bell pepper
- 2 medium carrot
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
Instructions
Preheat your oven to 400°F (200°C).
Wash and pat dry the fish fillets. Set them aside.
Slice the zucchini into thin rounds, dice the red bell pepper, and slice the carrots into thin strips.
In a large mixing bowl, combine the sliced zucchini, red bell pepper, carrot, and cherry tomatoes.
Add 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 tablespoon of parsley, garlic, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and smoked paprika to the vegetables. Toss well to coat.
Spread the vegetables evenly across a large baking sheet.
Place the fish fillets on top of the vegetables. Drizzle the remaining olive oil and lemon juice over the fish.
Season the fish with the remaining salt and pepper.
Bake in the preheated oven for 20 to 25 minutes, or until the fish is cooked through and flakes easily with a fork.
Garnish with the remaining fresh parsley before serving.
Serve the baked fish with the roasted vegetables immediately.
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 6420 mg | 279% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 41.7 g | ||
| Protein | 96.9 g | 194% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 246 mg | 19% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3185 mg | 68% | |
*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.
