Quick Roast Fish, Green Beans, and Tomatoes with Lemon and Fresh Herbs

Pam Anderson | 28 Oct 2011 | 1 Comment

by: Three Many Cooks

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

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.
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.

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.