Baked White Fish with Roasted Root Vegetables and Lemon Herb Sauce
Delicate white fish fillet seasoned with herbs and lemon, baked to perfection, served with roasted carrots, parsnips, and a light herb-infused sauce
Baked White Fish with Roasted Root Vegetables and Lemon Herb Sauce is a dinner recipe ready in about 55 minutes. Each serving has approximately 504 kcal, 38g protein, 50g carbs, 17g fat. It fits a high-protein diet.
Preheat oven to 200°C (400°F)
Cut carrots, parsnips, and potatoes into uniform chunks
Toss root vegetables with 1 tbsp olive oil, salt, and pepper
Spread vegetables on a baking sheet and roast for 25 minutes
Pat fish fillet dry and place on parchment paper
Drizzle fish with remaining olive oil, squeeze lemon juice over it
Season with fresh thyme, rosemary, minced garlic, salt, and pepper
After vegetables have roasted for 25 minutes, add fish to the baking sheet
Bake together for 12-15 minutes until fish is cooked through and vegetables are tender
Pour vegetable broth into the pan to create a light sauce
Serve fish with roasted vegetables and drizzle with pan sauce