Baked Fish with Fennel and Sweet Potatoes Recipe
This Baked Fish with Fennel and Sweet Potatoes is a flavorful, nutritious one-pan meal combining tender white fish fillets with caramelized sweet potatoes and aromatic fennel. Infused with garlic, lemon, thyme, and olive oil, this baked dish offers a delightful balance of citrusy, herbal, and savory flavors, perfect for a wholesome dinner that’s easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Vegetables and Herb
- 1 large bulb fennel, sliced
- 1 lb Japanese sweet potatoes, peeled and cubed
- 3 large cloves garlic, crushed
- 1 lemon, sliced
- ¼ cup parsley, divided
- 1 tsp fresh or dried thyme
Proteins
- 1 lb white fish fillets
Other Ingredients
- 3 TBSP olive oil
- ¼ cup freshly squeezed lemon juice
- 1 tsp sea salt
Instructions
- Preheat Oven: Preheat your oven to 450°F to prepare for roasting the vegetables and fish evenly.
- Make Marinade: In a small bowl, combine crushed garlic, olive oil, freshly squeezed lemon juice, sea salt, and thyme to create a flavorful marinade.
- Prepare Vegetables: Place the cubed sweet potatoes and sliced fennel into a large cast iron skillet or sheet pan. Drizzle about one-third of the marinade over the vegetables, then use your hands to massage the marinade thoroughly so the veggies are well coated.
- Marinate Fish: In a separate large bowl, drizzle the remaining marinade over the white fish fillets and set aside, allowing the flavors to infuse.
- Bake Vegetables: Put the skillet or sheet pan with the seasoned sweet potatoes and fennel into the preheated oven. Bake for 20 minutes until they start to caramelize and become tender.
- Flip and Add Fish: After 20 minutes, carefully flip or stir the sweet potatoes and fennel to ensure even browning. Then, top the vegetables with the marinated fish, lemon slices, and all the juices from the marinade bowl. Sprinkle half of the fresh parsley over the dish.
- Continue Baking: Return the skillet or sheet pan to the oven and bake for an additional 15 to 20 minutes, until the fish is cooked through and flakes easily with a fork.
- Garnish and Serve: Remove from the oven, garnish with the remaining fresh parsley, and serve the dish hot for a vibrant and satisfying meal.
Notes
- Use Japanese sweet potatoes or other sweet potato varieties for best flavor and texture.
- If you don’t have a cast iron skillet, a rimmed sheet pan works perfectly for roasting.
- Fresh thyme adds a brighter flavor, but dried thyme is a convenient substitute.
- Adjust the seasoning with more lemon or salt according to your taste preferences before serving.
- This dish pairs well with a simple green salad or steamed greens for a complete meal.
