Lemony Sheet Pan Fish Fillets With Zucchini & Tomatoes

  • SERVES: 4
  • PREP: 10 minutes
  • TOTAL TIME: 25 minutes

The easiest, most delicious fish dinner around.

We’re religious about our roasted fish around here. Pepper and I cook whole ones stuffed with herbs and citrus so often you could mistake my IG stories for some sort of ad for the World Branzino Council (if this does not exist, it should). This slightly modified method starts with quick-cooking fillets layered with thinly sliced veg, lemons, and herbs on a sheet pan. This dish is super customizable – you can add more onions and garlic if you like, throw in an olive or two, or add more spice – make it your own!

  • ½

    cup olive oil

  • 1 ¼

    pounds multicolored and sized zucchini, thinly sliced

  • 1

    small red onion, cut into thin rings

  • 3

    garlic cloves, sliced

  • 2

    medium vine-ripened or Roma tomatoes, sliced

  • 4

    skin-on whitefish fillets (about 1 ½ pounds)

  • 1


  • ½

    cup cilantro sprigs

  • +

    kosher salt and freshly ground black pepper to taste

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Bake-Anything Sheet Pan Set
Bake-Anything Sheet Pan Set

Versatile sheet pans are essential for everyone, but this sparkling champagne gold set will make your kitchen shine a little brighter. The oversized sheet pan (20"x14") is ideal for making a nice big pizza or a sheet pan dinner for the whole family; a 15"x10" cookie sheet can make a dozen cookies or a tray of roasted vegetables; and a 13"x10" baking pan is just screaming for a cake. The best part? The nonstick surface makes for super easy cleanup!

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