Whole30 Pan-Seared Fish with Roasted Vegetables
Elevate your weeknight dinner with this Whole30 Pan-Seared Fish with Roasted Vegetables—a delicious, wholesome meal that’s both nutritious and satisfying. Featuring tender white fish fillets like cod or halibut delicately seared to golden perfection, this dish pairs beautifully with a vibrant medley of roasted bell peppers, zucchini, and red onion tossed in fragrant rosemary and garlic. With just 15 minutes of prep time, the oven takes care of caramelizing the veggies while the fish is seared to flaky tenderness in a matter of minutes. A squeeze of fresh lemon ties it all together, adding a bright and zesty finish. Perfect for a Whole30 diet or anyone seeking a flavorful, quick, and healthy meal, this recipe is as easy as it is elegant. Serve it hot with lemon wedges and enjoy clean, wholesome eating at its best!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces white fish fillets (such as cod or halibut)
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole lemon
- 3 pieces mixed colorful bell peppers
- 2 pieces zucchini
- 1 whole red onion
- 1 tablespoon fresh rosemary
- 3 pieces garlic cloves
Instructions
Preheat your oven to 425°F (220°C).
Wash and slice the bell peppers and zucchini into 1/2-inch strips. Peel and cut the red onion into wedges.
In a large bowl, combine the sliced vegetables. Add 2 tablespoons of olive oil, half of the salt, half of the black pepper, the rosemary, and two minced garlic cloves. Toss everything together until the vegetables are evenly coated.
Spread the vegetables evenly on a baking sheet lined with parchment paper and roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and edges start to caramelize.
While the vegetables are roasting, pat the fish fillets dry with paper towels and season both sides with the remaining salt and pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the remaining garlic clove (minced) and let it infuse for about 30 seconds.
Carefully place the fish fillets in the skillet. Sear each side for about 3-4 minutes or until the fish is cooked through and has a golden crust.
Slice the lemon in half. Squeeze one half over the fish fillets while they cook, and slice the other half into wedges for serving.
Once the fish is cooked, remove from the heat and let it rest for a minute.
Serve the pan-seared fish hot with a side of roasted vegetables, garnished with lemon wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
1295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 6347 mg | 276% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 53.9 g | ||
| Protein | 99.5 g | 199% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 256 mg | 20% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 3355 mg | 71% | |
*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.
