Sheet Pan Fish With Lemon Potatoes
- Level: Easy
- 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
- Total: 40 min
- Active: 40 min
Ingredients
1 1/2 pounds small Yukon Gold potatoes (not baby potatoes)
1/2 onion, thinly sliced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 tablespoon plus 1 teaspoon finely grated lemon zest, plus 2 tablespoons lemon juice
4 teaspoons finely chopped fresh oregano
2 cloves garlic, minced
4 skin-on branzino fillets (about 1 1/2 pounds)
1/2 cup finely chopped jarred roasted red peppers, plus 2 tablespoons brine
2 teaspoons capers, roughly chopped
Chopped fresh parsley, for topping
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.