Mediterranean Roasted White Fish with Fennel and Zucchini

Name: Mediterranean Roasted White Fish with Fennel and Zucchini
Total time: 25 min
Yield: 2 people
Ingredients: 10 oz Fish Fillets; 1 small bulb Fennel; 1 medium Zucchini; 0.5 cup Artichoke Hearts; 0.25 cup Black Olives; 1 whole Lemons; 2 cloves Garlic; 2 tbsp Olive Oil; 1 tsp Paprika; 1 tsp Sea Salt; 0.5 tsp Black Pepper

Pescatarian • Keto • Gluten-Free • Dairy-Free • Low CarbUnder 30 MinsHigh Protein • Low Calorie • BalancedSheet PanDinnerMediterranean

Easy

25min

320kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A light, low-carb sheet pan meal featuring tender fish fillets and a vibrant mix of Mediterranean vegetables.

If you're searching for the perfect addition to your rotation of healthy dinners, look no further than this exquisite Mediterranean Roasted White Fish with Fennel and Zucchini. Embracing the core principles of the Mediterranean diet, this vibrant dish is an absolute powerhouse of nutrition, flavor, and simplicity, making it one of the best diet-friendly recipes you can whip up on a busy weeknight. The beauty of this Mediterranean Roasted White Fish with Fennel and Zucchini lies in its effortless preparation and the harmonious marriage of fresh, whole-food ingredients. Tender, flaky white fish serves as a lean, high-protein canvas that pairs brilliantly with the delicate, slightly sweet anise notes of caramelized fennel and the tender, hydrating bite of zucchini. We elevate these gorgeous vegetables by tossing them with briny black olives and tangy artichoke hearts, creating a robust flavor profile that requires remarkably little effort. A bright squeeze of fresh lemon juice and a drizzle of heart-healthy olive oil tie everything together, providing those essential healthy fats that keep you satisfied without weighing you down. Because this recipe utilizes the roasting method, the fish fillets remain wonderfully succulent while the vegetables achieve the perfect tender-crisp texture. Whether you are following a low carb lifestyle, looking for gluten-free meals, or simply trying to eat cleaner, this Mediterranean Roasted White Fish with Fennel and Zucchini will quickly become a beloved staple. It is incredibly light, vibrantly colorful, and bursting with zesty, savory goodness in every single bite.

Ingredients

300 g Fish Fillets
1 small bulb Fennel
1 medium Zucchini
100 g Artichoke Hearts
30 g Black Olives
1 whole Lemons
2 cloves Garlic
2 tbsp Olive Oil
1 tsp Paprika
1 tsp Sea Salt
0.5 tsp Black Pepper

Instructions

1
Preheat your oven to 200°C (400°F). Line a large baking tray with parchment paper.
2
Thinly slice the fennel and the zucchini. In a bowl, toss the fennel, zucchini, drained artichoke hearts, and black olives with half of the olive oil, minced garlic, half of the sea salt, and half of the black pepper.
3
Spread the seasoned vegetables evenly across the prepared baking tray. Roast in the oven for 10 minutes to give them a head start on softening.
4
Meanwhile, pat the fish fillets dry with a paper towel. Rub them with the remaining olive oil, a squeeze of juice from half the lemon, paprika, and the remaining sea salt and black pepper.
5
Remove the tray from the oven. Carefully nestle the seasoned fish fillets among the hot vegetables.
6
Slice the remaining half of the lemon into rounds and lay them directly on top of the fish fillets.
7
Return the tray to the oven and roast for an additional 10 to 12 minutes, or until the fish fillets are opaque and flake easily with a fork.
8
Serve immediately, spooning the fragrant roasted vegetables and their pan juices alongside the fish.

Chef's Tips

•Cutting the fennel as thinly as possible ensures it becomes sweet and tender during the short roasting time.
•If your fish fillets are particularly thick, they may need an extra 2-3 minutes in the oven.