Ingredients
- 1 lb Baby Bok Choy (Trimmed And Cut Into 3′′ Pieces)
- 1 Zucchini (Large, cut into 1/2" chunks)
- 1/2 cup Red Onion (sliced)
- 6 cloves Garlic (thinly sliced)
- 1 1/3 tbsps Plus 2 Teaspoons Olive Oil
- 3/4 tsp Plus 1⁄2 Teaspoon Celtic Sea Salt
- 1/4 tsp Plus 1⁄4 Teaspoon Ground Black Pepper
- 1 lb Wild White Fish (1 package White Fish)
- 1 clove Garlic
- 1/2 cup Parsley
- 1/2 cup Cilantro
- 1/4 cup Red Onion (sliced)
- 1/4 tsp Celtic Sea Salt
- Black Pepper
- 2 tsps Lemon Zest
- 2 tsps Lemon Juice
- 2 tbsps Olive Oil
Main Course
Mediterranean
Gluten-Free
Method
Transform dinnertime into a breeze with this One Pan Herb Lemon White Fish recipe. Packed with fresh flavours and vibrant vegetables, it’s a wholesome, no-fuss meal that’s perfect for weeknights. You’ll love the simplicity and gourmet taste of this dish.
1. If you want to serve over rice, start your rice first (not included).
2. Preheat oven to 400ºF.
3. On a rimmed baking sheet, mix together the bok choy, zucchini, red onions, 6 garlic cloves, 4 teaspoons olive oil, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper.
4. Clear space in the middle of the sheet pan to add the fish. Place the fish on the sheet pan and lightly drizzle with the remaining 2 teaspoons oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
5. Roast for 15-20 minutes until the fish is cooked through.
6. While the fish is cooking, make the lemon herb sauce.
7. In a food processor, combine 1 clove garlic, parsley, cilantro, red onion, lemon zest, lemon juice, 1/4 teaspoon salt, a pinch of black pepper, and olive oil. Process until chopped into a sauce with some texture, not smooth. Set aside while the fish cooks.
8. When the fish is done, drizzle the cooked fish and vegetables with lemon herb sauce and garnish with lemon slices.
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