Sheet Pan Lemon Pepper Fish
Perfectly Balance Your Plate
Serve with 2 cups leafy greens and 1 tbsp prepared Epicure Salad Dressing, your choice.
Ingredients
1 lb (450 g) baby potatoes
2 tbsp oil
2 tbsp Lemon Pepper Wing Seasoning
1 lb (450 g) skinless white fish fillets, such as cod, about 1" thick
4 bell peppers, preferably multicoloured
Preparation
- Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
- Halve or quarter any large baby potatoes; they should all be about the same size. Place in Multipurpose or Round Steamer. Cover and microwave on high 6–7 min or until tender.
- Meanwhile, in a large bowl, whisk together oil and seasoning. Pat fish dry. Using Basting Brush, brush mixture on both sides of fish. Set aside leftover mixture in bowl.
- Slice peppers into strips and place in bowl with leftover seasoning mixture. Add cooked potatoes. Toss to coat.
- Arrange fish, potatoes, and peppers in a single layer on Sheet Pan Liner as best you can.
- Bake 10–12 min or until fish flakes easily and peppers are tender.
Nutritional Information
Per serving: Calories 300, Fat 9 g (Saturated 1 g, Trans 0 g), Cholesterol 55 mg, Sodium 150 mg, Carbohydrate 29 g (Fibre 4 g, Sugars 3 g), Protein 27 g.
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