Quick Roast Fish, Green Beans, and Tomatoes with Lemon and Fresh Herbs
 
 
by:
Serves: 2
Ingredients
  • ¾ pound fish fillets such as trout, sole, catfish, talapia, red snapper, cod, or turbot fillets
  • ½ pound green beans, trimmed
  • 1 heaping cup cherry tomatoes
  • 2 teaspoons extra-virgin olive oil
  • Salt and ground white pepper
  • 2 tablespoons your favorite fresh herbs (basil, parsley, cilantro, dill, tarragon*)
  • 1 lemon, quartered
Instructions
  1. Spray a large (12- by 18-inch) rimmed baking sheet with vegetable cooking spray. Lay fish, green beans, and tomatoes in a single layer on cookie sheet. Drizzle with the oil and lightly sprinkle with salt and pepper. Shake pan to evenly distribute. Set pan on bottom oven rack and turn oven to 400 degrees.
  2. Bake until fish is opaque and vegetables are tender-crisp, 15 to 17 minutes. Remove from oven. Sprinkle herbs evenly over fish. Serve immediately with lemon wedges.
Notes
Tarragon is stronger than other herbs, so don’t use more than a couple of teaspoons, making up the difference with parsley.
Recipe by Three Many Cooks at https://threemanycooks.com/videos/weeknight-technique-roast-fish-and-vegetables/