This sheet pan lemon garlic fish and veggies dinner is a flavorful, no-fuss meal that’s perfect for busy weeknights. I love how everything—flaky fish and a medley of colorful vegetables—cooks together in one pan. The dish is elevated with a rich, buttery lemon garlic sauce that soaks into every bite. It’s light, healthy, and full of savory, citrusy flavor that brings the whole plate to life.

Why I’ll Love This Recipe

I love how this recipe simplifies dinnertime. I just chop some vegetables, season everything, and toss it on a tray. The lemon garlic sauce adds depth and brightness to the mild fish and roasted veggies. It’s versatile too—any white fish works, and I can swap out the vegetables based on what I have in the fridge. Plus, cleanup is a breeze with only one pan to wash.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Lemon Garlic Sauce

• 4 cloves garlic, peeled

• 1 tablespoon olive oil

• 1 teaspoon Better Than Bouillon (chicken base or vegetable base)

• 1/4 cup water

• 1/2 teaspoon Italian seasoning

• 2 teaspoons balsamic vinegar

• Juice of 1 lemon

• 2 tablespoons butter

For The Sheet Pan Fish And Veggies

• 4 white fish fillets (or 2 large fillets sliced in half; cod, tilapia, or haddock work well)

• 1 head broccoli, cut into florets and diced stems

• 1 red bell pepper, sliced into strips and halved

• 4 ounces whole mushrooms, sliced into thirds

• 1 medium zucchini, sliced lengthwise, quartered, then cut into triangles

• 3 teaspoons olive oil

• Salt, to taste

• Black pepper, to taste

Directions

1. Preheat the oven to 425°F (220°C). Let it fully heat so the garlic and vegetables roast evenly.

2. Wash and chop all vegetables: break broccoli into bite-sized florets and dice the stems, slice the red bell pepper into long strips and cut in half, cut mushrooms into thick slices keeping the stems intact, and slice zucchini lengthwise, then quarter and dice.

3. Toss all the chopped vegetables in a large bowl with 2 teaspoons of olive oil. Season generously with salt and black pepper.

4. Pat the fish fillets dry with paper towels. Rub each with 1 teaspoon of olive oil and season both sides with salt and black pepper.

5. Spread the vegetables evenly on a large baking sheet. Create a few open spaces (“wells”) between the vegetables to place the fish fillets.

6. Make a small foil boat by folding a piece of foil into a cup shape. Place the peeled garlic cloves inside, drizzle with olive oil, and set the foil boat in a corner of the sheet pan.

7. Place the tray in the oven and bake for 10–12 minutes. Check the garlic by pressing with a fork; if soft, remove from the oven. If not, bake another 1–2 minutes.

8. While everything bakes, start the lemon garlic sauce.

   • Mash the roasted garlic into a paste using a fork.

   • In a skillet over medium heat, add 1/2 tablespoon olive oil and the mashed garlic. Cook for about 30 seconds.

   • Add the Better Than Bouillon, water, lemon juice, Italian seasoning, and balsamic vinegar. Stir well and cook for 3–5 minutes until the liquid reduces by half.

   • Remove from heat and stir in butter until it melts and the sauce becomes silky.

9. Brush half the sauce over the fish and vegetables (or drizzle with a spoon). Return the tray to the oven and bake for an additional 13–15 minutes, or until the fish flakes easily with a fork.

10. Remove from the oven and plate each serving. Spoon the remaining sauce over the top just before serving for maximum flavor.

Servings And Timing

• Servings: 4

• Prep Time: 15 minutes

• First Bake Time: 10–12 minutes

• Sauce Prep Time: 5 minutes

• Second Bake Time: 13–15 minutes

• Total Time: About 35–40 minutes

Variations

• Fish Options: Use cod, tilapia, haddock, or even salmon if preferred.

• Vegetable Substitutes: Swap in carrots, cauliflower, green beans, cherry tomatoes, or asparagus.

• Spice It Up: Add red pepper flakes or a sprinkle of smoked paprika for a bit of heat.

• Fresh Herbs: Add fresh parsley, dill, or basil to the sauce after removing from heat.

• Dairy-Free Version: Replace the butter with plant-based margarine or leave it out completely for a lighter sauce.

Storage And Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat in a 325°F (165°C) oven for 8–10 minutes. To keep the fish moist, cover lightly with foil. I can also microwave it in short intervals, but I watch closely to avoid drying out the fish. Add a splash of water or lemon juice to refresh the sauce if needed.

FAQs

Can I use frozen fish for this recipe?

Yes, I can use frozen fish. I make sure to thaw it completely and pat it dry before seasoning and baking to avoid excess moisture.

What kind of vegetables roast best with fish?

I like using broccoli, zucchini, mushrooms, and bell peppers, but carrots, asparagus, and cauliflower also work great. I try to keep the cuts uniform for even cooking.

How do I know when the fish is done?

The fish is ready when it flakes easily with a fork and appears opaque throughout. I avoid overbaking, as that can dry it out.

Can I make the lemon garlic sauce ahead of time?

Yes, I can prepare the sauce ahead and refrigerate it. When ready to serve, I warm it gently on the stove or microwave before drizzling it over the fish.

Is this dish suitable for meal prep?

It’s great for meal prep. I store the fish and veggies separately from the sauce and reheat portions as needed. The sauce keeps its flavor well for a couple of days.

Conclusion

This sheet pan lemon garlic fish and veggies meal is one of my favorite go-to dinners when I want something fresh, simple, and delicious. The lemony garlic sauce brings out the best in the fish and vegetables, and the one-pan method keeps everything quick and tidy. Whether I’m feeding my family or prepping a weeknight meal, this recipe always delivers.

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