CentMenu / Dinner · Lunch
White fish potato tray bake
Affordable frozen white fish finishes in the oven over golden potatoes and carrots.
PescatarianNo gluten ingredientsNo dairy ingredients
Ingredients
4 servings · US + metric
- 1.32 lb (600 g) frozen white fish fillets
- 2.65 lb (1.2 kg) potatoes
- 3 carrots
- 2¼ tbsp (35 ml) olive oil
- 1 lemon
- 2¾ tsp (2 g) Italian herbs
- ½ tsp (3 g) salt
- ½ tsp (1 g) black pepper
Let’s cook
Thaw 1.32 lb (600 g) frozen white fish fillets in the fridge overnight and pat dry; heat the oven to 425 °F (220 °C).
Peel and thinly slice 2.65 lb (1.2 kg) potatoes and 3 carrots; toss with 1¾ tbsp (26.25 ml) olive oil, 2¾ tsp (2 g) Italian herbs and ¼ tsp (1.5 g) salt, then spread on a sheet pan.
Roast for 30 minutes, turning halfway; brush the fish with 1¾ tsp (8.75 ml) olive oil and season with ¼ tsp (1.5 g) salt and ½ tsp (1 g) black pepper.
Set the fish on the vegetables and bake for 12–15 minutes, until it reaches 145 °F (63 °C); serve with wedges of 1 lemon.