Sheet-Pan Fish and Veggies
INGREDIENTS
fish filets (I used wild salmon and cod)
olive oil
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon brown/coconut/cane sugar
salt
pepper
lemon
veggies: blanched broccoli/cauliflower, zucchini, tomato, mini bell peppers, scallion, asparagus
METHOD
Preheat oven to 400 degrees F convection or 425 degrees F regular.
In a small bowl, combine 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon sugar, 1/4 teaspoon pepper, and 1/2 teaspoon fine grain sea salt. Mix well.
Steam or blanch broccoli or cauliflower until al-dente.
Add broccoli florets, mini bell peppers, thinly sliced zucchini, tomato, and scallion to a parchment-lined baking sheet. Season with olive oil, salt, pepper, and garlic powder.
Make room for your fish. Add fish filets and brush with olive oil. Season liberally with spice blend (you won’t use all of it depending on how many fish filets you have; use the remaining spice blend on chicken, tofu, or veggies). Drizzle fish with a bit more oil so that spices don’t burn in the oven.
Sliced a lemon in half and place cut-side down on the baking sheet.
Baking in the oven for about 10 minutes and then broil for 1-2 more minutes. Check to see if your fish is cooked to your liking. Squeeze lemon over fish.
I love using the fish in my fish tacos with smoky cabbage slaw.
