NutritionSortLoading...
Loading...

VEGETABLES

1 lb baby Yukon gold potatoes, halved

1 zucchini, cut into thick rounds

½ small red onion, cut into thick wedges (optional)

1 cup cherry tomatoes

3–4 Tbsp extra-virgin olive oil (total, divided)

Kosher salt and freshly ground black pepper

FISH

4 thick white fish fillets (cod, halibut, or sea bass; ~5–6 oz each)

1 Tbsp olive oil

Salt and pepper

MUSTARD-HERB GLAZE

1 Tbsp whole-grain Dijon mustard

1 Tbsp smooth Dijon mustard

1 Tbsp fresh lemon juice

1 tsp honey

2 cloves garlic, minced

1 tsp dried oregano

½–1 tsp red pepper flakes (to taste)

Freshly ground black pepper

GARNISH

1 small lemon, thinly sliced

Fresh dill, chopped

Select allAdd

1. Parboil the Potatoes: Bring a pot of salted water to a boil. Add halved potatoes and cook 10 - 12 minutes, until just fork tender. Drain well. Shake gently in the colander to rough up the edges.

2. Roast the Vegetables: Preheat oven to 425°F. On a large rimmed sheet pan, toss parboiled potatoes, zucchini, red onion (if using) with 2–3 Tbsp olive oil, salt, and pepper. Spread in a single layer. Roast for 20 minutes, until beginning to brown.

3. Add cherry tomatoes to the pan and roast an additional 8–10 minutes, until tomatoes blister and potatoes turn golden.

4. Prepare the Glaze: In a small bowl, whisk together whole-grain Dijon, smooth Dijon, lemon juice, honey, garlic, oregano, red pepper flakes, and black pepper. Set aside.

5. Add the Fish: Pat fish very dry with paper towels. Brush lightly with 1 Tbsp olive oil and season with salt and pepper. Remove sheet pan from oven and nestle fish among the vegetables. Spoon mustard-herb glaze evenly over each fillet. Top each piece with a thin lemon slice. Return to oven and roast 8–10 minutes, until fish flakes easily.

6. Broil for Finish: Switch oven to broil. Broil for 1–2 minutes, watching closely, until tops are lightly caramelized and speckled.

7. Finish & Serve: Sprinkle generously with fresh dill. Serve immediately with pan juices spooned over top.

Notes for Best Results

Do not overcrowd the pan; use two pans if necessary.

Broiling step is essential for the caramelized look.

If fish is thin, reduce roasting time accordingly.

For extra brightness, squeeze fresh lemon over before serving.