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sheet pan white fish recipe

Sheet Pan: White Fish

Sheet pan meals are notoriously easy. They are the oven’s answer to a one pot meal, but if you have to pick sheet pans are even easier. You just throw a mix of vegetables and accompaniments along with your protein and boom you have dinner ready in less than 30 minutes and no pans to clean.


This sheet pan recipe uses flounder but you can use another white fish if you prefer. As
everything bakes, the vegetables release their juices for a simple sauce to keep the fish tasty and moist.

Ani’s Abuelas typically paired seafood with tomatoes, stewing calamari, fish and shellfish in a rich tomato sauce.

I wanted to make a dish that is reminiscent of those flavors but a little more delicate and simple for our weeknight menu.

Ani

This Sheet Pan: White Fish Recipe is just that. It’s the perfect addition to your weeknight menu. It’s delicate and simple but brings you back to the time Abuela used to stew seafood in a delicious rich tomato sauce and all with minimal cook time and clean up. Sueno!

Sheet Pan: White Fish

Recipe by Abuela's CounterCourse: EntreeCuisine: Cuban/AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • 6 fillets of flounder (4 oz each), rinsed and dried with paper towel

  • 24 oz of cherry tomatoes

  • 8 oz of pitted green olives (I like Castelvetrano olives)

  • 8 oz jarred roasted red peppers, drained, rinsed and dried then sliced

  • 8 garlic cloves, finely minced

  • ¼ cup of olive oil, plus 2 tablespoons divided

  • 2 tablespoons of water

  • 1 teaspoon salt and freshly cracked pepper

  • 1 – 1 ½ teaspoons of your favorite fish seasoning ( I like Tony Chachere”s
    creole seasoning)

Directions

  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. 
  • Spread the tomatoes, olives, pepper slices evenly over the sheet pan. Add the ¼ cup of oil and the garlic. Mix thoroughly and season with salt and pepper. 
  • Add the fish pieces on top and drizzle with the remaining oil. Sprinkle the fish with salt and seasoning and freshly cracked pepper.  Add the water to the bottom of the pan. 
  • Bake for 12 minutes. Then broil for another 5 minutes.  If you are using a thicker fish add another 5-7 minutes to the baking time.

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