A fresh, healthy, and flavorful Mediterranean-style dinner featuring tender, flaky fish baked with lemon, garlic, and herbs. Served with golden roasted potatoes, juicy tomatoes, and tender zucchini, this easy one-pan meal is perfect for a wholesome family dinner!

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Ingredients
For the Fish

  • 4 white fish fillets (about 5–6 oz each), such as cod, haddock, or tilapia
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon paprika
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped
  • 4 lemon slices
    For the Roasted Vegetables
  • 1 lb baby potatoes, halved or quartered
  • 1 medium zucchini, sliced into half-moons
  • 1½ cups cherry tomatoes
  • ½ red onion, cut into wedges
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
    For Garnish
  • 1 tablespoon fresh parsley, chopped
  • Fresh lemon wedges
  • Extra virgin olive oil, optional
    Instructions
    Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). Lightly grease a large baking sheet or roasting dish with olive oil.

Step 2: Prepare the Potatoes

  • Wash and dry the potatoes.
  • Cut them into evenly sized halves or quarters.
  • In a large bowl, toss the potatoes with olive oil, garlic, oregano, paprika, salt, and black pepper.
  • Spread them in a single layer on the baking sheet.
  • Roast for 15 minutes until they begin to soften and turn golden.
    Step 3: Prepare the Remaining Vegetables
  • Add the zucchini, cherry tomatoes, and red onion to the baking sheet.
  • Drizzle with olive oil.
  • Sprinkle with garlic, oregano, paprika, salt, and black pepper.
  • Toss gently to coat the vegetables.
  • Spread everything evenly around the potatoes.
    Step 4: Prepare the Lemon Herb Fish

In a small bowl, whisk together:

  • Olive oil
  • Lemon juice
  • Lemon zest
  • Minced garlic
  • Dried oregano
  • Thyme
  • Paprika
  • Salt
  • Black pepper
    Pat the fish fillets dry with paper towels. Brush the lemon herb mixture over both sides of each fillet.

Step 5: Arrange the Fish

  • Move the vegetables slightly to create space for the fish.
  • Place the fish fillets on the baking sheet.
  • Arrange lemon slices over or beside the fillets.
  • Spoon any remaining seasoning mixture over the fish.
    Step 6: Bake Everything Together
  • Return the baking sheet to the oven.
  • Bake for 10–15 minutes, depending on the thickness of the fish.
  • The fish should become opaque and flake easily with a fork.
  • Check that the thickest part reaches 145°F (63°C) for food safety.
  • If the potatoes need more time, remove the fish once cooked and continue roasting the vegetables until tender.
    Step 7: Garnish and Serve
  • Remove from the oven and let the fish rest for 2 minutes.
  • Sprinkle with fresh parsley.
  • Add a squeeze of fresh lemon juice.
  • Serve warm with the roasted potatoes, tomatoes, and zucchini.
    Nutrition Information
    Estimated per serving, using cod and the listed ingredients.
    Nutrient Amount
    Calories 390 kcal
    Protein 34 g
    Carbohydrates 32 g
    Fat 14 g
    Fiber 5 g
    Sugar 5 g
    Sodium 620 mg

Nut Information & Allergens

  • Peanuts: Not included.
  • Almonds: Not included.
  • Walnuts: Not included.
  • Pecans: Not included.
  • Cashews: Not included.
  • Pistachios: Not included.
  • Other tree nuts: Not included in the standard recipe.
  • Fish: Contains fish (cod, haddock, or tilapia).
  • Dairy: No dairy ingredients.
  • Eggs: No eggs.
  • Gluten: No gluten-containing ingredients in the standard recipe.
  • Soy: No soy ingredients in the standard recipe.
  • Shellfish: Not included.
    Allergy Note: Fish is a major allergen. Always check packaged seasonings and other ingredients for possible cross-contact. If cooking for someone with a severe allergy, use verified allergy-safe ingredients and separate utensils and cookware.
    Helpful Tips
  1. Choose firm fish: Cod, haddock, and tilapia work especially well because they hold their shape during baking.
  2. Cut potatoes evenly: Smaller pieces roast faster and more evenly.
  3. Avoid overcooking: Fish cooks quickly, so check it early to keep it moist.
  4. Keep vegetables in one layer: This helps them roast instead of steam.
  5. Add extra flavor: A few capers or sliced olives make a delicious Mediterranean addition.
  6. Make it spicy: Add a pinch of red pepper flakes to the lemon herb mixture.
  7. For extra crisp potatoes: Roast them for 5–10 minutes longer before adding the fish and delicate vegetables.
    Questions & Answers (Q&A)
    Q1: What type of fish is best for this recipe?
    Cod, haddock, and tilapia are excellent choices. You can also use halibut or another firm white fish.

Q2: Can I use frozen fish fillets?
Yes. Thaw them completely in the refrigerator and pat them dry before seasoning.

Q3: Can I use sweet potatoes instead of baby potatoes?
Absolutely! Cut them into small, even cubes. Their cooking time may vary slightly.

Q4: How do I know when the fish is done?
The fish should be opaque, flake easily with a fork, and reach an internal temperature of 145°F (63°C).

Q5: Can I prepare this meal ahead of time?
Yes. Chop the vegetables and mix the seasoning ahead of time. For the best texture, season the fish shortly before baking.

Q6: Can I make this recipe without zucchini?
Yes. Substitute bell peppers, asparagus, green beans, or broccoli.

Q7: Is this recipe gluten-free?
Yes, the basic ingredients are naturally gluten-free. Check packaged seasonings to ensure they are certified gluten-free if needed.

Q8: Can I make this recipe dairy-free?
Yes. It is naturally dairy-free as written.

Q9: How should I store leftovers?
Place cooled leftovers in an airtight container and refrigerate for up to 2 days.

Q10: How do I reheat leftovers?
Reheat gently in a 300°F (150°C) oven until warmed through. Avoid overheating the fish, as it can become dry.

Q11: Can I use salmon instead of white fish?
Yes! Salmon works beautifully with lemon, garlic, and herbs. Adjust the cooking time according to the thickness and check for doneness.

Q12: What can I serve with this dish?
A fresh Greek salad, hummus, steamed green beans, or warm whole-grain bread makes a wonderful accompaniment.