ONE-PAN MEDITERRANEAN BAKED FISH

This one-pan dish is perfect for the late summer green bean and tomato bounty, and the fish provides healthy omega-3 fats and protein. This recipe works with a variety of different fish: fatty like salmon or trout, or a white fish such as cod. Ask at your local grocer what’s fresh or check out Seafood Watch’s consumer guide to buying fish [PDF].

One-Pan Mediterranean Fish

Servings: 6
Prep time: 10 minutes
Total time: 25 minutes

Ingredients for the sauce:
Zest and juice of 2 lemons
1 cup olive oil
1 ½ tbsp freshly minced garlic
2 tsp dill
1 tsp sea salt, plus more to taste
½ tsp black pepper
1 tsp dried oregano
½- ¾ tsp ground coriander

Ingredients for the fish:
1 lb fresh green beans
1 lb cherry tomatoes
1 large yellow onion
1 ½ lb fish fillet sliced into 1 ½ inch pieces. I have used halibut, cod, sea bass, and salmon; all delicious!

Directions

1. Preheat oven to 425 degrees F.
2. In a large mixing bowl, whisk the sauce ingredients together. Add the green beans, tomatoes, and onion and toss to coat with the sauce. With a large slotted spoon, transfer the vegetables to a large rimmed baking sheet. Keep the vegetables to one side of the baking sheet and spread out in one layer.
3. Add the fish to the sauce, toss to coat. Transfer to the baking sheet next to the vegetables and pour any remaining sauce on top.
4. Lightly sprinkle the fish and vegetables with sea salt.
5. Bake for 8-10 minutes or until fish is cooked. The exact time will vary with the type and thickness of the fish.
6. If the fish is done before the vegetables, place fish a on a plate to rest and bake vegetables until they’re soft and starting to brown, but not burnt.