Name: Tuscan Sheet Pan Fish and Veggies With Kale and Sun-Dried Tomatoes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 (6 oz.) portions yelloweye rockfish, Pacific halibut, or lingcod; 1 (8 oz.) jar sun-dried tomatoes, packed in oil, roughly chopped, oil reserved; 2 medium shallots, thinly sliced; 1 lb. baby potatoes, halved or quartered; 1 (15 oz.) can of cannellini beans, rinsed and drained; 1 bunch lacinato kale, massaged and chopped; 5 slices of bacon, diced (optional); 6 garlic cloves, minced; 1 teaspoon salt; ½ teaspoon black pepper; 2 teaspoons Italian seasoning; ¼ cup grated parmesan cheese; ½ lemon, juiced

A Sheet Pan Fish Recipe With Mediterranean Flavors

This Tuscan-inspired recipe for sheet pan fish and veggies features hearty, healthy ingredients and vibrant, Mediterranean flavors. The best part is that everything is cooked together on a single sheet pan. Roasted baby potatoes, cannellini beans, and kale are tossed in a savory mixture of sun-dried tomatoes, garlic, and Italian seasoning, then topped with mild white fish and simply baked. Freshly grated parmesan and a squeeze of fresh lemon finish the dish, bringing together all of the flavors.

To prepare a pescatarian-friendly version of this recipe, you can omit the bacon that is listed in the ingredient list. For a dairy-free preparation, omit the parmesan cheese. As for the fish, try making this recipe with a firm, meaty variety like Pacific halibut and yelloweye rockfish, or a more delicate fillet like lingcod.

Print Recipe

Tuscan Sheet Pan Fish and Veggies With Kale and Sun-Dried Tomatoes

By Wild Alaskan Company

Prep time

20 minutes

Cook Time

25 minutes

Total time

45 minutes

Yield

4 servings

Ingredients

4 (6 oz.) portions yelloweye rockfish, Pacific halibut, or lingcod
1 (8 oz.) jar sun-dried tomatoes, packed in oil, roughly chopped, oil reserved
2 medium shallots, thinly sliced
1 lb. baby potatoes, halved or quartered
1 (15 oz.) can of cannellini beans, rinsed and drained
1 bunch lacinato kale, massaged and chopped
5 slices of bacon, diced (optional)
6 garlic cloves, minced
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons Italian seasoning
¼ cup grated parmesan cheese
½ lemon, juiced

Instructions

1. Preheat the oven to 425F.

2. In a large mixing bowl, combine sun-dried tomatoes, shallot, baby potatoes, beans, kale, bacon, garlic, Italian seasoning, salt, pepper, and 2 tablespoons of the reserved oil from the sun-dried tomatoes, tossing to coat.

3. Transfer everything to a baking sheet lined with parchment, spreading in an even layer. Roast for 12 minutes.

4. Meanwhile, gently pat fish dry with a clean kitchen towel or paper towel, then season with salt and pepper. Transfer to the baking sheet, arranging on top of the kale mixture. Roast until the potatoes are fork tender and the fish is white and flaky, about 10 more minutes. White fish is usually medium-done when it has reached an internal temperature of 130F on an instant-read thermometer at its thickest part, or when it can be flaked easily with a fork. Add more cooking time as needed to reach desired doneness.

5. Transfer fish and veggies to a serving platter and top with grated parmesan and lemon juice. Serve hot or warm.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Tuscan Sheet Pan Fish and Veggies With Kale and Sun-Dried Tomatoes

A Sheet Pan Fish Recipe With Mediterranean Flavors

Tuscan Sheet Pan Fish and Veggies With Kale and Sun-Dried Tomatoes

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