Description
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.
- Great for meal prep—enjoy warm or cold.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
