Serves 4
40 min
Sheet Pan Fish With Lemon Potatoes
Recipe GLPRed74dd0e4bc19f
A bright and elegant one-pan dinner featuring branzino fillets roasted over thin slices of golden Yukon Gold potatoes with caramelized onions. The delicate fish is topped with a zesty lemon-pepper sauce made with roasted red peppers, capers, and fresh oregano, creating a Mediterranean-inspired meal that comes together in under 45 minutes.
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Ingredients
1 1/2 pounds small Yukon Gold potatoes
1/2 onion, thinly sliced
1/4 cup extra-virgin olive oil
Kosher salt to taste
Freshly ground black pepper to taste
1 tablespoon plus 1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
4 teaspoons finely chopped fresh oregano
2 cloves garlic, minced
4 skin-on branzino fillets (about 1 1/2 pounds)
1/2 cup finely chopped jarred roasted red peppers
2 tablespoons roasted red pepper brine
2 teaspoons roughly chopped capers
Fresh chopped parsley for topping
Directions
Place a large rimmed baking sheet on the middle oven rack and preheat the oven to 450°F. While the oven heats, thinly slice the potatoes using a mandoline or sharp knife. Combine the sliced potatoes and onion in a large bowl, drizzle with 2 tablespoons of the olive oil, and season generously with kosher salt and black pepper. Toss until the vegetables are evenly coated. Carefully spread the mixture in a single layer on the hot baking sheet. Roast for 20 to 22 minutes, until the potatoes begin to soften and develop light golden edges.
While the potatoes roast, stir together 1 tablespoon of the lemon zest, 2 teaspoons of the oregano, minced garlic, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper in a small bowl. Place the branzino fillets, skin-side up, on a cutting board. Rub the herb-lemon mixture evenly over the flesh side of each fillet. Arrange the fillets over the roasted potatoes, positioning them skin-side down. Return the baking sheet to the oven and roast until the fish is opaque and cooked through (internal temperature reaches 145°F at the thickest part), 10 to 12 minutes.
Prepare the lemon-pepper sauce while the fish cooks. In a small bowl, whisk together the lemon juice, remaining 1 teaspoon lemon zest, remaining 2 teaspoons oregano, chopped roasted red peppers, red pepper brine, capers, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper.
Divide the roasted fish and potatoes among four serving plates. Spoon the lemon-pepper sauce over the top of each fillet and potatoes. Finish each plate with a sprinkle of fresh chopped parsley and serve immediately.
