When I don’t have much time—or energy—to cook, I turn to one-pan meals. The kind you put together and let the oven do the rest.
This oven-baked fish and vegetables, both nourishing and deeply delicious, came from a craving for the tender, juicy fish you get at a good restaurant. And the best way to get there? 15 minutes in the oven.
To turn it into a full meal, I added vegetables (and potatoes), and it came together into a complete dish. The tomatoes softened and released their sweetness, blending with the vegetables and fish. The zucchini became soft, almost buttery. And the fish? It came out exactly as I hoped it would.
Just note—start by roasting the vegetables and potatoes until they’re ready, and only then add the fish. It only takes a few minutes to cook.
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