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One-Pan Roasted Mahi-Mahi with Garlic Herb Vegetables

Craving a restaurant-quality seafood dinner without the mountain of messy dishes? This simple sheet pan recipe combines your choice of mahi-mahi or sea bass with a vibrant mix of baby potatoes, crisp green beans, and tender yellow squash. By cooking everything together on a single tray, the rich juices from the fish infuse the vegetables with incredible flavor while keeping prep and cleanup down to a bare minimum.

Mahi-mahi and sea bass are both excellent choices for baking. Their firm, meaty texture allows them to hold up beautifully in https://palaceforseafood.com/ the oven alongside hearty root vegetables. Pair them with a simple garlic, olive oil, and citrus seasoning to let the natural sweetness of the seafood shine.

Ingredients Needed

• Fish: 2 fresh mahi-mahi or sea bass fillets (about 150g each)
• Vegetables: 200g baby potatoes, 150g green beans, 1 medium yellow squash
• Pantry Staples: 2 tablespoons olive oil, 2 cloves minced garlic, 1 lemon, salt, black pepper, and a pinch of paprika

Step-by-Step Cooking Guide

1. Preheat and Prep: Heat your oven to 200°C (400°F). Wash all your produce thoroughly. Cut the baby potatoes into halves or quarters so they cook quickly. Slice the yellow squash into thick, half-inch rounds. Trim the rough ends off the green beans but leave them whole for a great texture.
2. Season the Vegetables: Place the potatoes, squash, and green beans directly onto a large baking sheet. Drizzle them with half of the olive oil. Toss in the minced garlic, a generous pinch of salt, and freshly cracked black pepper. Spread them out into a single layer.
3. Par-Roast the Potatoes: Potatoes take longer to cook than delicate seafood. Pop the vegetable tray into the oven first for 15 minutes. This gives the potatoes a head start to get tender and gives the squash a light, caramelized edge.
4. Add and Season the Fish: Carefully remove the hot tray from the oven. Clear two spaces in the center and place your fish fillets directly on the pan. Drizzle the remaining olive oil over the fish. Season each fillet with salt, pepper, a dust of paprika for color, and a squeeze of fresh lemon juice.
5. The Final Bake: Return the sheet pan to the oven. Bake for another 10 to 12 minutes. You will know the fish is perfectly cooked when the flesh turns opaque and flakes easily with a fork.

Serve immediately right from the pan, garnished with extra lemon wedges. It is a wholesome, colorful, and stress-free dinner perfect for any busy weeknight.