Name: Sheet Pan Lemon Herb White Fish - White Fish Recipes Healthy
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 white fish fillets (cod, haddock, or tilapia work well); 1 lemon, sliced; 2 tablespoons olive oil; 2 garlic cloves, minced; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Salt and black pepper, to taste; Fresh parsley, chopped (optional for garnish); 1 small red onion, sliced; 1 cup cherry tomatoes, halved; 1 small zucchini, sliced

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You know those nights when you just can’t deal with dishes? I feel you. That’s when I turn to this Sheet Pan Lemon Herb White Fish. It’s light, packed with bright lemony goodness, and the clean-up? Practically nonexistent. This dish checks all the boxes—fresh, fast, and flavorful. We’re talking flaky white fish, herbs that smell like your kitchen’s getting a spa day, and a squeeze of lemon that wakes everything up. It’s one of those white fish dinner recipes that feels a little fancy, but only takes 25 minutes start to finish. Whether you’re into healthy cod fish recipes, baked white fish recipes ovens can handle, or you’re just poking around for easy white fish recipes that don’t stress you out, this one’s worth bookmarking. We make it on weeknights when everything’s chaos—and sometimes on weekends when I want something easy but still, you know, healthy-ish.

1) Key Takeaways
2) Easy Sheet Pan Lemon Herb White Fish Recipe
3) Ingredients for Sheet Pan Lemon Herb White Fish
4) How to Make Sheet Pan Lemon Herb White Fish
5) Tips for Making Sheet Pan Lemon Herb White Fish
6) Making Sheet Pan Lemon Herb White Fish Ahead of Time
7) Storing Leftover Sheet Pan Lemon Herb White Fish
8) Try these Seafood recipes next!
9) Sheet Pan Lemon Herb White Fish Recipe
10) Nutrition

1) Key Takeaways

A healthy weeknight meal made in one pan with minimal cleanup.
Bright lemon, fresh herbs, and flaky white fish make this dish flavorful and light.
Pairs well with just about any veggie in your fridge.
It’s gluten-free, dairy-free, and fits into most healthy eating plans.

2) Easy Sheet Pan Lemon Herb White Fish Recipe

We all have those nights when we’re just too worn out to wrestle with pots and pans. That’s exactly when this Sheet Pan Lemon Herb White Fish saves the day. It’s quick to prep, bakes in under 20 minutes, and you only have to wash one pan. One. That alone makes it gold.

Loaded with flavor, this recipe brings out the best in white fish. The lemon gives it zing, the herbs add a fresh punch, and the olive oil makes everything cozy together. It’s the kind of meal you can throw together without a plan, and somehow still feel like a kitchen genius.

This is one of my go-to white fish recipes healthy enough for a clean reset and comforting enough for picky eaters. And with veggies baked right on the pan, it becomes an entire dinner that tastes like way more work than it is.

3) Ingredients for Sheet Pan Lemon Herb White Fish

White Fish Fillets Choose cod, tilapia, or haddock. You want a mild, flaky fish that bakes evenly and picks up all that lemon-herb love.

Lemon You’ll slice it thin and lay it right on top. It soaks into the fish as it bakes and adds a bright kick to every bite.

Olive Oil A couple of tablespoons is all you need. It helps everything roast instead of dry out and ties the flavors together.

Garlic Minced fresh garlic makes a big difference here. It gives warmth and depth you’ll taste in every forkful.

Dried Oregano and Thyme These bring that earthy Mediterranean feel. Dried herbs are simple, but don’t skimp—this is where the flavor builds.

Salt and Black Pepper Classic seasonings that always know how to make fish taste better. Season generously, but taste as you go.

Fresh Parsley Totally optional, but it adds color and that final fresh pop when you’re plating.

Red Onion Sliced and tossed on the pan, it caramelizes beautifully and gives a nice contrast to the flaky fish.

Cherry Tomatoes They roast into little bursts of sweetness. I love how they collapse slightly and add juiciness to the plate.

Zucchini It cooks fast and brings soft texture to balance the crisp edges of the other veggies.

4) How to Make Sheet Pan Lemon Herb White Fish

Step 1. Preheat your oven to 400°F. I usually do this before I even grab the ingredients. Less waiting, more eating.

Step 2. Line your sheet pan with parchment paper. Trust me, it’s the difference between dinner and a dishwashing saga.

Step 3. Lay the fish fillets down the center of the pan. Arrange sliced onions, tomatoes, and zucchini around the sides.

Step 4. In a small bowl, mix the olive oil, garlic, oregano, thyme, salt, and pepper. Stir like you mean it—this is your flavor boost.

Step 5. Drizzle that mixture all over the fish and veggies. Don’t be shy. Use a spoon to coat evenly if needed.

Step 6. Place lemon slices over each fish fillet. That citrus steam magic happens while it bakes.

Step 7. Bake for 15 to 18 minutes. Check for flaky fish with a fork—it should break apart easily.

Step 8. Sprinkle parsley on top before serving if you’re into color or want to impress yourself.

Step 9. Serve right from the pan. Seriously, grab a fork and call it dinner.

5) Tips for Making Sheet Pan Lemon Herb White Fish

Don’t overbake. The fish keeps cooking a bit after you pull it out, so stop when it’s just flaky. You’ll get tender instead of dry.

If you’re swapping fish, stick with a firm white one. Something like sole might fall apart. Cod or haddock holds its shape best for baked white fish recipes ovens can handle with ease.

<pThis recipe plays nice with whatever you’ve got. No zucchini? Toss in asparagus or broccoli. Out of lemons? A splash of white wine or vinegar works too, just go easy. The recipe’s flexible and forgiving, like all easy white fish recipes should be.

6) Making Sheet Pan Lemon Herb White Fish Ahead of Time

You can prep this whole dish a few hours ahead, then cover the pan and keep it in the fridge. When you’re ready, just bake it. No mess, no rush.

Mix up the oil and herbs and store that in a little jar so it’s ready to drizzle when it’s go time. I’ve done this for guests and it made me look way more organized than I actually am.

If you’re aiming for healthy cod fish recipes but don’t have a ton of time before dinner, this one fits into your evening like a glove. The prep feels like a shortcut, not a chore.

7) Storing Leftover Sheet Pan Lemon Herb White Fish

Pop leftovers into an airtight container and store in the fridge. They’ll last about three days. To reheat, use a low oven so the fish doesn’t get rubbery.

You can also flake leftover fish into a salad, rice bowl, or even tacos. That’s why baked fish recipes healthy like this one stay on repeat in my kitchen.

The veggies might soften up a little more on day two, but the flavors hold up strong. Sometimes I think it tastes better the next day—less crisp, more cozy.

8) Try these Seafood recipes next!

9) Sheet Pan Lemon Herb White Fish Recipe