Sheet Pan Lemon Pepper Fish

20 min
4 servings
$3.47/serving

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 tbspLemon 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.

Shop This Recipe

Lemon Pepper Wing Seasoning

Round Steamer

Sheet Pan

Sheet Pan Liner

Basting Brush

Multipurpose Steamer