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Lemon Garlic Sheet Pan Fish and Veggies
Servings: 4 servings
Author: Lisa Bonny
For Lemon Garlic Sauce:
  • 4 cloves garlic, peeled
  • 1 tbsp. olive oil
  • 1 tsp. Better Than Bouillon chicken base
  • 1/4 c. water
  • 1/2 tsp. Italian seasoning
  • 2 tsp. balsamic vinegar
  • 1 lemon
For Sheet Pan Fish and Veggies
  • 4 fresh fish fillets, or 2 large, sliced in half
  • 1 head broccoli
  • 1 red bell pepper
  • 4 oz. whole mushrooms
  • 1 medium zucchini
  • 3 tsp. olive oil
  • salt and pepper to taste
  1. Preheat oven to 425 degrees.

  2. Wash and slice all veggies. Slice mushrooms in third. Slice zucchini in half lengthwise, then in half again. Cut each quarter into pieces. Slice bell pepper into strips.

  3. Place chopped veggies in a large bowl. Drizzle 2 tsp. olive oil over veggies and sprinkle with salt and pepper. Toss to coat.

  4. Spread veggies on large sheet pan.

  5. Peel 4 cloves garlic. Make a small boat out of foil and place garlic in boat. Place boat in corner of sheet pan. Drizzle garlic very lightly with olive oil.

  6. Brush fish fillets with olive oil and season with salt and pepper. Place fish on baking sheet with veggies.

  7. Bake at 425 degrees for 12 minutes. Remove garlic from pan.

Make Sauce:
  1. Heat a drizzle of olive oil in a skillet over medium heat.

  2. Use a fork to mash garlic. Once oil is hot, add mashed garlic and cook for 30 seconds.

  3. Add 1 tsp. Better Than Bouillon, 1/4 c. water, generous squeeze of lemon juice, 1/2 tsp Italian seasoning and 2 tsp balsamic vinegar. Cook until sauce reduces by about half, 3-5 minutes.

  4. Remove from heat and stir in 2 tablespoons butter.

  5. When sauce is finished, use a pastry brush to brush half of sauce mixture over fish and vegetables.

  6. Return sheet pan to oven and bake 13-15 more minutes until fish is flaky and cooked through.

  7. Plate fish and veggies and pour remaining sauce over each plate before serving.