Dijon Roasted Fish & Veggies is a lazy girl’s dream healthy dinner. It take less than 30 minutes. All you have to do is chop, stir and chuck it on a pan. And clean up is as easy as throwing out a sheet of parchment. Sold yet?
Now while most of this recipe is incredibly straight forward, we do need to talk about the fish. I LOVE making fish. It’s a regular feature in our house. But it’s worth noting that not all fish is the same. We use sustainable sourced, wild caught fish. It tastes better plus it’s better for the environment. When I decided to add animal protein back into my diet, it was important to me that it was high quality. And trust me when I say, I can tell the difference physically.
The other thing to note about the fish you use when making your Dijon Roasted Fish & Veggies is making sure you rinse your fish if it’s previously frozen. You want to get rid of all those juices so you don’t end up with fish that tastes fishy if you know what I mean. A simple rinse and dry solves that problem quickly!
DIJON ROASTED FISH & VEGGIES INGREDIENTS
Here’s what you’ll need to make your soon to be newest obsession:
(we’re currently loving cod from Sitka Salmon Shares – WHATSAVVYSAID saves you $$ & supports the creation of more paleo recipes 💜 )
HOW TO STORE + REHEAT
This meal will keep in the fridge in a glass container for a couple of days. When you need to reheat it, I’d suggest starting with 30 second increments in the microwave. But you might find it’s best to heat the veggies and fish separately to avoid drying out your fish.
OTHER MEAL IDEAS:
When you make this, be sure to tag me on Instagram and let me know! Words of affirmation is my love language and I love seeing what you babes are making. Until next time. Xoxo, Savvy
Dijon Roasted Fish & Veggies
My current sheet pan obsession that will have dinner on the table in under 30!
- 1 large filet of cod 8-10 oz
- 8 oz green beans sliced into 1-inch chunks
- 6 oz mushrooms sliced
- 2 tbsp dijon mustard
- 1 tbsp filtered water
- 2 tbsp avocado oil
- 1/2 tsp garlic powder
- 1/4 tsp salt plus more for fish
- 1/4 tsp cracked black pepper plus more for fish
Preheat your oven to 350F and line a baking sheet with parchment paper.
In a large bowl, whisk together the mustard, water, avocado oil, salt & pepper.
Add in your veggies and toss to mix together.
Lay your fish in the center of your baking tray. Top with a bit of salt & pepper.
Spread out your veggies around your fish and shake the pan to make sure they are even dispersed.
Bake for 20-25 minutes. If your veggies still need more time, remove your fish and let them cook a little longer. But I found 25 minutes was just enough!
Remove and enjoy. You’ve got a speedy, healthy meal and easy clean up!
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