Sheet-Pan Fish and Vegetables

Name: Sheet-Pan Fish and Vegetables
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Ingredients: 4 white fish fillets, such as cod or tilapia; 1 zucchini, sliced; 1 cup cherry tomatoes; 1 cup green beans, trimmed; 3 tbsp olive oil, divided; 2 cloves garlic, minced; 1 lemon, sliced; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper

4 servings10 min prep18 min cookEasy

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The Story Behind It

The Tale of Sheet-Pan Fish and Vegetables

Story updated September 18, 2026

This dish reflects the broader modern sheet-pan dinner trend, applying the same one-tray roasting approach used for other proteins to fish and vegetables. The format took hold in American home cooking during the 2010s as cooks sought simpler, low-cleanup weeknight meals.

Ingredients

Scale:· 4 servings

4 white fish fillets, such as cod or tilapia
1 zucchini, sliced
1 cup cherry tomatoes
1 cup green beans, trimmed
3 tbsp olive oil, divided
2 cloves garlic, minced
1 lemon, sliced
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper

Instructions

1Preheat the oven to 400°F and line a sheet pan with parchment paper.
2Toss the zucchini, cherry tomatoes, and green beans with two tablespoons of the olive oil, garlic, oregano, salt, and pepper, then spread across the pan.
3Roast the vegetables alone for 8 minutes to give them a head start before the delicate fish goes in.
4Push the vegetables to the sides, place the fish fillets in the center of the same pan, and drizzle with the remaining oil.
5Top each fillet with a lemon slice and season lightly with salt and pepper.
6Bake for 10 to 12 more minutes, until the fish flakes easily with a fork, then serve everything straight from the sheet pan.

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