Healthy dinners don’t have to be complicated.
If you’re anything like me, by the end of the day you just want something that’s quick, wholesome, and doesn’t leave you with a sink full of dishes.
This Easy One Pan Lemon Fish, Potatoes & Broccoli has quickly become one of our favourite weeknight dinners. Everything cooks together on one sheet pan, making cleanup easy while still giving you a complete meal that’s packed with flavour.
I made this recipe using haddock, but that’s one of the things I love most about it—you can easily swap in salmon, cod, tilapia, or even chicken depending on what you have in your fridge.
The potatoes are roasted with olive oil, paprika, oregano, and garlic until they’re perfectly tender, while the fish stays moist thanks to a simple lemon garlic olive oil dressing.
Whether you’re feeding your family or just looking for an easy dinner after a busy day, this recipe is one you’ll find yourself making again and again.
Why You’ll Love This Recipe
🤍 One sheet pan = easy cleanup
🤍 Ready in about 30 minutes
🤍 Healthy, wholesome ingredients
🤍 Perfect for busy weeknights
🤍 Works with haddock, salmon, cod, tilapia or chicken
🤍 Family-friendly and full of flavour
Easy One Pan Lemon Fish, Potatoes & Broccoli
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Serves: 4–6
Ingredients
Potatoes
- 1½ lbs mini potatoes
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon oregano
- Salt & pepper, to taste
Fish & Broccoli
- Up to 6 pieces of haddock (or salmon, cod, tilapia, or chicken)
- 3–4 cups broccoli florets
- 1 lemon, thinly sliced
Lemon Garlic Olive Oil Dressing
- ¼ cup olive oil
- Juice of ½ lemon
- 2 cloves garlic, minced
- 1 teaspoon oregano
- Salt & pepper, to taste
Whisk together until well combined.
Instructions
Step 1
Preheat your oven to 400°F.
Drizzle 3 tablespoons of olive oil onto a large sheet pan.
Add the mini potatoes and season with paprika, oregano, salt, and pepper.
Using your hands, toss everything together until the potatoes are evenly coated.
Bake for 20 minutes, or until the potatoes are beginning to soften but are not completely cooked.
Step 2
Remove the pan from the oven.
Arrange up to 6 pieces of fish beside the potatoes.
Season the fish with a little extra salt and pepper.
Scatter the broccoli florets around the fish.
Step 3
In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.
Drizzle the dressing generously over the fish and broccoli.
Top each piece of fish with fresh lemon slices.
Step 4
Reduce the oven temperature to 375°F.
Cover the sheet pan tightly with foil and bake for 10–15 minutes, or until:
- the fish reaches an internal temperature of 145°F and flakes easily with a fork
- the broccoli is tender
- the potatoes are perfectly cooked
Serve immediately with fresh lemon wedges, if desired.
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