Pesce Primavera is simply fish & lots of colorful veggies roasted together. Add a squeeze of lemon juice, a little summer basil & a dusting of grated Parmesan, to make this dish complete & full flavor! This light & healthy sheet pan meal lets the oven do all the work. I mean, it doesn’t get much easier folks!
We used Swai fish fillets, but Tilapia, Sole or Flounder would be perfect choices also. I shop the sales in the Frozen Fish section to determine what I choose! To me, frozen fish fillets are the way to go- they thaw out so quickly, which is perfect for when I am in a time crunch!
This dish also includes a cup of shredded carrots, which I think is genius, as I am not a huge fan of this bunny favorite, but when they are shredded, they blend in so well with the other veggies, I don’t even think about it! We used cherry tomatoes, broccoli florets, & asparagus, but you could totally use whatever you have – cauliflower, red onion, or bell peppers would work great too!
Again, this recipe is from Gina Homolka’s amazing cookbook, Skinny Taste: One & Done. I’m kinda obsessed with this cookbook and her recipes. Especially because this book contains 140 recipes all just for dinner, and made in ONE pot or pan – which is the theme of the week! If you’ve been reading my blog for a while, you know that’s totally my kinda cooking! Get yourself a copy here!
Enjoy!
Pesce Primavera
Pesce Primavera is simply fish & lots of colorful veggies roasted together. Add a squeeze of lemon juice, a little summer basil & a dusting of grated Parmesan, to make this dish complete & full flavor!
Ingredients
- 2 cups broccoli florets
- 2 cups - asparagus - cut into 1-inch pieces
- 2 cups - cherry tomatoes, halved
- 1 cup - carrots - shredded (3-4 carrots)
- 2 garlic cloves - minced
- 1.5 TBSP olive oil
- 1 TSP kosher salt
- Fresh ground pepper
- 4 skinless fish fillets (5 oz. each) such as sole, swai or flounder
- 2 TBSP fresh lemon juice
- 1/4 cup grated Parmesan
- 2 TBSP fresh basil - chopped
Directions
- Step 1 Preheat oven to 400 degrees. Line a large sheet pan with non-stick aluminum foil, or foil sprayed with cooking spray
- Step 2 In a large bowl, combine broccoli, asparagus, tomatoes, carrots & garlic. Drizzle mixture with 1 TBSP of olive oil, 1/2 TSP salt & pepper to taste.
- Step 3 Transfer veggies to sheet pan, and roast at 400 degrees for 10 minutes.
- Step 4 While that cooks, pat dry fish fillets, and season one side of each fillet with 1/4 TSP salt & pepper. Roll up fillets & place them seam side down on a plate, then season the tops of them with the remaining 1/4 TSP salt & pepper.
- Step 5 After 10 minutes in the oven, remove the veggies, toss with a spatula, and place the fish fillets seam side down on sheet pan. Drizzle fish with remaining 1/2 TBSP olive oil & lemon juice.
- Step 6 Return to the oven for 15 minutes, or until fish is cooked through.
- Step 7 Top everything with grated Parmesan & fresh basil & serve immediately.
