Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Sheet Pan Fish With Lemon Potatoes
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 440
- Total Fat
- 18 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 70 milligrams
- Sodium
- 888 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 4 grams
- Sugar
- 5 grams
- Protein
- 35 grams
Eating light doesn’t have to be bland and boring. For this simple sheet pan roasted fish and potatoes, we elevated mild roasted branzino fillets by topping them with chopped sauce made from briny and sweet roasted red peppers, salty jarred capers and flavorful, herby fresh oregano.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 440
- Total Fat
- 18 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 70 milligrams
- Sodium
- 888 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 4 grams
- Sugar
- 5 grams
- Protein
- 35 grams
Ingredients
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Directions
- Place a large rimmed baking sheet on the middle oven rack and preheat to 450 degrees F. Thinly slice the potatoes on a mandoline or with a sharp knife. Combine in a large bowl with the onion and 2 tablespoons olive oil; season with salt and pepper and toss well to coat. Carefully transfer the vegetables to the hot baking sheet in an even layer and roast until they begin to soften and just turn golden, 20 to 22 minutes.
- Stir together 1 tablespoon lemon zest, 2 teaspoons oregano, the garlic and 1/2 teaspoon each salt and pepper. Rub the mixture on the flesh side of the fish fillets. Place the fish on top of the potatoes, skin-side down. Roast until the fish is cooked through and the potatoes are golden, 10 to 12 minutes.
- Meanwhile, stir together the lemon juice, remaining 1 teaspoon lemon zest and 2 teaspoons oregano, the roasted peppers, pepper brine, capers and 1/2 teaspoon each salt and pepper. Divide the fish among plates and top with the lemon-pepper sauce. Add the potatoes to the plates and sprinkle with parsley.
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