This herb-crusted white fish with roasted asparagus and Brussels sprouts is a fresh, wholesome sheet-pan meal that feels elegant while staying incredibly simple. Everything cooks together in the oven, creating a balanced dinner that is light, flavorful, and perfect for busy weeknights or relaxed weekend meals.
Why You’ll Love This Recipe
This recipe comes together quickly with minimal prep and cleanup, making it ideal for everyday cooking. The herb crust adds vibrant flavor without overpowering the delicate fish, while the roasted vegetables become tender with lightly crisp edges. It is nutritious, naturally gluten-free, and versatile enough to enjoy hot from the oven or cold in salads the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
White fish fillets (such as cod or halibut), 1½ pounds
Asparagus, thick-cut, trimmed, 1 pound
Brussels sprouts, halved, 1 pound
Olive oil, 4 tablespoons
Garlic cloves, finely minced, 3
Fresh parsley, finely chopped, ¼ cup
Fresh basil, finely chopped, 2 tablespoons
Fresh dill, finely chopped, 2 tablespoons
Lemon zest, 1 tablespoon
Lemon juice, 2 tablespoons
Sea salt, 1 teaspoon
Black pepper, ½ teaspoon
Directions
Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or lightly grease it with olive oil.
In a large bowl, toss the asparagus and Brussels sprouts with 2 tablespoons of olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread the vegetables evenly on the baking sheet, leaving space in the center for the fish.
In a separate bowl, mix the remaining olive oil, garlic, parsley, basil, dill, lemon zest, lemon juice, remaining salt, and remaining black pepper until well combined.
Place the fish fillets in the center of the baking sheet. Spoon the herb mixture evenly over the top of the fish, gently pressing it on to form a crust.
Bake for 22 to 25 minutes, or until the fish flakes easily with a fork and the vegetables are tender and lightly golden. If needed, broil for 1 to 2 minutes at the end for extra color, watching carefully.
Remove from the oven and allow to rest for a few minutes before serving.
You can substitute the white fish with another firm fish such as haddock or sea bass while keeping the same cooking time. For a citrus twist, add orange zest alongside the lemon. If you enjoy extra crunch, sprinkle a small amount of finely chopped nuts over the herb crust before baking. Different vegetables like green beans, zucchini, or carrots can also be used, adjusting roasting time as needed.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The fish can also be frozen for up to 2 months. To reheat, warm gently in a 325°F (165°C) oven until heated through, or enjoy the fish cold over salads or grain bowls.
FAQs
Can I use frozen fish for this recipe?
Yes, just make sure the fish is fully thawed and patted dry before adding the herb crust.
What type of white fish works best?
Cod, halibut, haddock, or sea bass all work well because they are firm and mild.
How do I prevent the fish from drying out?
Using larger fillets and not overcooking helps keep the fish moist and tender.
Can I prepare this recipe ahead of time?
You can chop the herbs and vegetables in advance, but it is best to bake the fish fresh.
Is this recipe suitable for meal prep?
Yes, it stores well and can be enjoyed hot or cold throughout the week.
Can I make this recipe dairy-free?
The recipe is naturally dairy-free as written.
What can I serve alongside this dish?
It pairs well with rice, quinoa, couscous, or a light green salad.
Can I change the herbs?
Yes, thyme, oregano, or rosemary can be used instead of or in addition to the listed herbs.
How do I know when the fish is done?
The fish should flake easily with a fork and appear opaque throughout.
Can I cook this on multiple pans?
Yes, if overcrowding is an issue, use two baking sheets to ensure even roasting.
Conclusion
Herb-crusted white fish with asparagus and Brussels sprouts is a simple yet impressive meal that highlights fresh ingredients and clean flavors. With minimal effort and maximum taste, it is a reliable recipe you can return to again and again for healthy, satisfying dinners.
Herb-crusted white fish with roasted asparagus and Brussels sprouts is a light, wholesome sheet-pan dinner made with fresh herbs, lemon, and seasonal vegetables. It’s simple, elegant, and naturally gluten-free.
Ingredients
1½ pounds white fish fillets (such as cod or halibut)
1 pound thick-cut asparagus, trimmed
1 pound Brussels sprouts, halved
4 tablespoons olive oil
3 garlic cloves, finely minced
¼ cup fresh parsley, finely chopped
2 tablespoons fresh basil, finely chopped
2 tablespoons fresh dill, finely chopped
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon sea salt
½ teaspoon black pepper
Instructions
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or grease with olive oil.
In a bowl, toss asparagus and Brussels sprouts with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread on baking sheet, leaving space in the center for fish.
In another bowl, mix remaining olive oil, garlic, parsley, basil, dill, lemon zest, lemon juice, remaining salt, and pepper.
Place fish fillets in the center of the baking sheet. Spoon and press herb mixture over fish to form a crust.
Bake for 22–25 minutes until fish flakes easily with a fork and vegetables are tender and golden. Broil for 1–2 minutes if desired for extra color.
Remove from oven, let rest a few minutes, and serve warm.
Notes
Use haddock or sea bass as an alternative to cod or halibut.
Add orange zest for a citrus twist.
Top with finely chopped nuts for crunch.
Swap in vegetables like green beans or zucchini with adjusted cooking times.
