Easy Baked Fish with Veggies
Easy Baked Fish with Veggies is a fresh, healthy, and delicious meal. I’ve made it dozens of times. The trick is to bake the fish until it’s crispy and the veggies are tender. This dish solves the problem of what to cook when you want something fast and healthy. Try it with my Easy Fall Harvest Quinoa Salad. If you love recipes like this, you’ll also enjoy Easy Fall Harvest Quinoa Salad and Creamy Cottage Cheese Egg Salad.
Why This Easy Baked Fish with Veggies Is Pure Comfort
- Quick and easy to make
- Healthy and fresh
- Perfect for any night
- Uses simple ingredients
What You'll Need for Easy Baked Fish with Veggies
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb fish fillets (cod or tilapia)
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- 1 onion, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- Salt and pepper to taste
- Optional: Fresh parsley
- Optional: Lemon wedges
- Optional: Crusty bread
📝 Ingredient Notes
- Fish fillets: Use fresh or frozen, thawed, and patted dry.
- Bell pepper: Adds color and sweetness. Can substitute with broccoli or cauliflower.
- Zucchini: Slices evenly for even cooking. Can use yellow squash instead.
- Cherry tomatoes: Roast until slightly shriveled for extra flavor.
- Onion: Slices should be uniform for even cooking.
🛒 Tools & Equipment I Recommend
- Non-stick baking sheet — Prevents sticking and makes cleanup easier → See on Amazon
- Oven thermometer — Ensures accurate oven temperature for perfect results → See on Amazon
How to Make Easy Baked Fish with Veggies
- Prep: Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Season: Place fish on the baking sheet. Sprinkle seasoning over fish and veggies.
- Bake: Bake for 15–20 minutes or until fish is flaky and veggies are tender.
- Finish: Garnish with parsley and serve with lemon wedges if desired.
Cook's Tips for Perfect Easy Baked Fish with Veggies
- Best technique: Pat the fish dry before seasoning to get a crispy crust.
- Common mistake and fix: Overcooking fish makes it dry. Check doneness at 15 minutes.
- Alternative method: Use a cast-iron skillet for extra crispiness.
- Flavor boost: Add a splash of lemon juice before baking for extra zing.
Storing & Reheating Easy Baked Fish with Veggies
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Prepare ingredients up to 24 hours in advance.
Freezing Easy Baked Fish with Veggies
Freeze for up to 1 month in a sealed container.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated 350°F oven for 10–15 minutes. Microwave: Reheat in 30-second intervals until warm.
Recipe Notes
- Chef tip: Use a sharp knife to slice veggies evenly for better cooking.
- Best substitution: Replace veggies with broccoli or bell pepper for variety.
- Make-ahead: Assemble ingredients ahead and bake when ready.
- Scaling: Double or triple the recipe for larger portions.
- Troubleshooting: If fish sticks, check that the baking sheet is properly lined.
Want to level up this recipe?
Baking sheet with lid — Covers the dish to keep it moist and easy to handle → Check price on Amazon
Easy Baked Fish with Veggies
Ingredients
Main Ingredients
- 1 lb fish fillets (cod or tilapia)
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- 1 onion, sliced
Seasonings
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- Salt and pepper to taste
Optional Toppings
- Fresh parsley
- Lemon wedges
- Crusty bread
Instructions
- Prep: Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Season: Place fish on the baking sheet. Sprinkle seasoning over fish and veggies.
- Bake: Bake for 15–20 minutes or until fish is flaky and veggies are tender.
- Finish: Garnish with parsley and serve with lemon wedges if desired.
Notes
- Chef tip: Use a sharp knife to slice veggies evenly for better cooking.
- Best substitution: Replace veggies with broccoli or bell pepper for variety.
- Make-ahead: Assemble ingredients ahead and bake when ready.
- Scaling: Double or triple the recipe for larger portions.
- Troubleshooting: If fish sticks, check that the baking sheet is properly lined.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month in a sealed container.
- Oven reheat: Reheat in a preheated 350°F oven for 10–15 minutes.
- Microwave reheat: Reheat in 30-second intervals until warm.
- Make ahead: Prepare ingredients up to 24 hours in advance.
Nutrition Per Serving
- Calories: 350
- Protein: 25g
- Fat: 15g
- Carbs: 10g
- Fiber: 3g
- Sugar: 5g
- Sodium: 400mg
- Cholesterol: 100mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Baked Fish with Veggies FAQs
Yes, assemble the dish up to 24 hours in advance and bake when ready.
Overcooking is the main issue. Check for doneness at 15 minutes.
Yes, but thaw and pat dry. Add 5–10 minutes to baking time.
Cod, tilapia, or haddock work best. They hold up well in the oven.
Use seasonal vegetables like summer squash in the summer or root vegetables in the fall.
A Warm Final Note
I can’t wait for you to try Easy Baked Fish with Veggies and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
