Sheet pan dinners! So easy, simple and delicious! Life gets so crazy it’s nice to have these type of meals in your back pocket to pull out when you are short on time. The options for meat vegetable starch combos are endless. The best part is cook time is about 20 minutes, prep time is 5-10. A gourmet meal on your table in 30 minutes making this a great weeknight option or a beautiful meal for entertaining.
In today’s recipe I used broccolini, baby red potatoes and turbo (a somewhat firm whitefish.) In a recent class I taught we used wild salmon and it was equally delicious. The results were so yummy (picture below) that one of my students headed to the grocery store after class for salmon. She had plans to prepare it for dinner for the following night!
So grab your sheet pans, some parchment paper, your favorite vegetables, a nice piece of fish (or a chicken breast, adjust time accordingly) and let’s do this!
Preheat your oven to 450 degrees Fahrenheit. Line a sheet pan with parchement paper. Parboil your baby red potatoes in salted water for 15 minutes or until they are almost done. You don’t want them to be fully cooked or they will be over cooked once you broil them.
Place your fish cut into equal sized pieces, I cut my salmon into 4” chunks, in the middle of your pan.
Place potatoes next the fish and season with salt and pepper. Smash the potatoes down with a potato masher. If you have some aggression to get out use a meat mallet. We decided to use the latter in the class I was teaching. It was way more fun than a masher!
Lastly place the broccolini on the other side of the salmon.
Combine oil, garlic and herbs along with some salt and pepper. Top the potatoes with a little more than one third of the garlic herb oil. Do the same with the salmon, then use the remaining oil to season the broccolini. You should use most of the oil between the fish and potatoes. Toss the broccolini to coat.
Roast in preheated oven for about 20 minutes or until potatoes and broccolini are nicely browned and fish flakes easily with a fork. If dish is finished before the rest just pull it off the pan and finish cooking the rest. I had to remove the tail portion of my salmon about 5 minutes early as it was thinner than the center cut pieces I had.
Place everything on a pretty platter and serve, or just take it right from the pan. Either way enjoy!! Cheers!
Sheet Pan Roasted Fish with Broccolini and Crispy Potatoes
Ingredients
- 1.5 pounds of Wild Turbo, Halibut or Salmon
- 6 cloves garlic crushed
- 2 lbs red potatoes (baby reds or reds cut in half)
- 1 lb broccolini
- 1/4 cup extra virgin olive oil
- 1 Tablespoon dried oregano (or your favorite herb)
- Salt and pepper To taste
Instructions
- Preheat oven to 425 degrees Fahrenheit Parboil potatoes in salted water for about 15 minutes (stop boiling when they start to soften but not fully cooked)
- Place on a sheet pan lined with parchment paper cut side down if not using baby reds.
- Smash with a potato masher or mason jar to crack the skin and flatten.
- Please fish seasoned with salt and pepper next to the potatoes on baking sheet.
- Then finally place broccolini next to the fish.
- Combine oil, garlic and herbs and salt and pepper.
- Top potatoes with a little more than a third of the garlic herb oil.
- Top fish with about a third of the oil.
- Now top the broccolini and toss to coat.
- You should end using most of the garlic herb oil between the potatoes and the fish.
- Roast in preheated oven for about 20 minutes or until everything is done, potatoes will be crispy, fish should flake easily with a fork.
- My turbo filets were perfect at the same time as my potatoes and broccolini but depending on what type of fish you are using you may need to pull the fish off before the potatoes are done.
- Remove from oven; sit back relax and enjoy!
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