Sheet Pan Lemon Pepper Fish
20 min
4 servings
300 calories
Ingredients
1 lb (450 g) baby potatoes
2 tbsp oil
2 tbsp Lemon Pepper Seasoning
1 lb (450 g) skinless white fish fillets, such as cod, about 1" thick
4 bell peppers, preferably multicoloured
Instructions
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 (Fiber 4 g, Sugars 3 g), Protein 27 g.
Perfectly Balance Your Plate
Serve with 2 cups leafy greens and 1 tbsp prepared Epicure Salad Dressing, your choice.