Sheet Pan Lemon Pepper Fish

20 min

4 servings

Ingredients

  • 1 lb (450 g) baby potatoes
  • 2 tbsp oil
  • 2 tbsp Lemon Pepper Seasoning
  • 1 lb (450 g) skinless white fish fillets, such as cod, about 1" thick
  • 4 bell peppers, preferably multicoloured

Preparation

  • Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
  • Halve or quarter any large baby potatoes; they should all be about the same size. Place in Multipurpose or Round Steamer. Cover and microwave on high 6–7 min or until tender.
  • Meanwhile, in a large bowl, whisk together oil and seasoning. Pat fish dry. Using Basting Brush, brush mixture on both sides of fish. Set aside leftover mixture in bowl.
  • Slice peppers into strips and place in bowl with leftover seasoning mixture. Add cooked potatoes. Toss to coat.
  • Arrange fish, potatoes, and peppers in a single layer on Sheet Pan Liner as best you can.
  • Bake 10–12 min or until fish flakes easily and peppers are tender.

Nutritional Information

Per serving: Calories 300, Fat 9 g (Saturated 1 g, 0 0 g), Cholesterol 55 mg, Sodium 150 mg, Carbohydrate 29 g (Fiber 4 g, Sugars 3 g), Protein 27 g.

Perfectly Balance Your Plate

Serve with 2 cups leafy greens and 1 tbsp prepared Epicure Salad Dressing, your choice.