One Dish Baked Fish with Veggies {Paleo Friendly}

One dish baked fish with veggies is a paleo friendly, gluten-free dinner. Baked cod with potatoes, Brussels sprouts, celery and seasonings makes a healthy hearty meal.

One dish baked meals. Oh goodness, we love them! I mean, throw everything in a pot or pan, cook, serve, bam! You’re done.  And if you’re like us, maybe you make a couple of dishes and save some for the next day? Leftovers for lunch is like GOLD!

Really though, one dish meals can save you a ton of time in the kitchen and make week night dinners delicious and healthy.

When I cook one dish meals, I focus on making them balanced. This means healthy fats, protein, carbs, and flavor. Hey, good taste has to be included, right? You don’t want a one dish meal without flavor, that would be a waste. Flavoring is KEY to make the whole dish come together.

Now I know what you’re thinking…. baked fish, again? How in the world do you flavor fish along with all the other ingredients in the ONE DISH?

Here’s my one dish baked fish dish trick. —>

Try pairing light fish (like cod or haddock) with a starchy vegetable and then add a more fats by roasting the potatoes in ghee, duck fat, or butter. (optional). Or choose a fatty fish (like salmon) to go with a fruit grain (like wild rice or quinoa) and keep the veggies more green based, like spinach, kale, etc. I use lemon and olive oil to keep the flavor light with more fatty fish.

One Dish Fish and Veggie Bake

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★★★★★

5 from 2 reviews

• Prep Time: 10 min
• Cook Time: 18 min
• Total Time: 28 minutes
• Yield: 4-6

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Description

One Dish Fish and Veggie Bake {Paleo Option}

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Ingredients

• 1/4 cup diced onion
• dash of sea salt and black pepper
• 1/2 tsp garlic.
• 1 tbsp butter or oil (i.e olive oil or avocado oil)
• 3 cups diced red potatoes
• 2 cod fillets (4oz-5oz) – Or other white fish. I use sizzlefish Cod
• 1/4 cup a mustard dressing/vinaigrette (or 3 tbsp honey or dijon mustard with 1 tbsp olive oil and 1 tsp red wine vinegar)
• lemon juice
• balsamic vinegar to drizzle
• 1/4 cup chopped celery
• 1 1/2 cup to 2 cups shaved Brussel sprouts
• 1/4 tsp cayenne paprika
• 1/3 cup parmesan cheese or feta cheese to top (optional)
• Parsley to garnish

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Instructions

1. First, lightly pan fry your potatoes in 1 tbsp oil or butter, 1/4 cup onion, garlic, and a pinch of sea salt.
2. Cook until potatoes are slightly tender and onions start to caramelize. About 10 minutes on medium heat. Next, coat your fillets in a mustard dressing and lemon juice then set aside.
3. Combine your veggie mix and potatoes/onion together. Make sure to include all the oil and garlic from the pan. Mix with splash of balsamic vinegar and your seasoning (paprika, salt, pepper, etc.)
4. Place your our veggies and potatoes in an oiled/greased casserole dish. Then place your fish fillets on top. Pour any extra honey mustard dressing on top of the casserole. Sprinkle with optional cheese.
5. Bake at 450F for 15-17 minutes. Broil the last minute to make Brussel sprouts crispy!
6. Remove and garnish with red pepper flakes and parsley if desired.
7. Salt/pepper to taste.

Notes

One Dish Fish and Veggie Bake {Paleo Option}

Both of these styles of fish dishes are great for those looking to refuel after a workout or for growing kids! A good source of omegas, glycogen from the rice/potatoes, and antioxidants from the veggies.

Mmm k. Who’s hungry?

What’s your go to one dish meal? I’d love more ideas!

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