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Quick + Easy Lemon Rosemary Baked Fish

Katie
Bright, gluten-free, vegetarian main dish
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine American
Servings 4 people

Ingredients
  

  • 4 filets mahi mahi (or other fish)
  • 1 lemon
  • 1-2 sprigs fresh rosemary or 1T dried rosemary
  • 2 T extra virgin olive oil
  • salt to taste
  • black pepper to taste

Roasted Broccoli (side dish)

  • 1 head broccoli, medium to large-sized
  • 1 T lemon zest all the zest from 1 lemon
  • 2 T extra virgin olive oil
  • salt to taste
  • black pepper to taste

Roasted Yukon Potatoes (side dish)

  • 24 oz Bite-sized Gold Yukon Potatoes whole
  • 1 T extra virgin olive oil
  • salt to taste
  • black pepper to taste

Instructions
 

  • Preheat the oven to 425° F (218° C)
  • Line a large sheet pan with aluminum foil.
  • Pat the filets dry and add salt and pepper to taste.
  • Zest the lemon.
  • Cut the lemon into 8 slices.
  • Separate the broccoli florets from the stalk, and discard the stalk. Cut any large florets into bite-sized pieces.
  • Separate the rosemary leaves from the stems, and discard the stems.
  • In a medium-sized bowl, combine the potatoes, 1/2 the lemon zest, oil, salt, and pepper. Once combined, place potatoes on the sheet pan.
  • In the same bowl, combine the broccoli florets, oil, remaining zest, salt, and pepper. Set aside.
  • Roast the potatoes for 30 minutes at 425° F.
  • Add the seasoned broccoli florets and fish filets to the sheet pan. Top the filets with the lemon slices and rosemary.
  • Divide the baked fish, potatoes, and broccoli onto 4 plates and serve!
Keyword baked fish, easy dinner, fish, lemon, mahi mahi, rosemary, vegetarian