Quick + Easy Lemon-Rosemary Baked Fish

Ever since I started an herb garden (I use the term “garden” here loosely), I’ve been looking for excuses to snip off some sprigs with my kitchen shears. I’ve got rosemary, cilantro, and basil hanging out in there, and they get along great. Look at them… just chillin’. Cooking with fresh herbs makes me feel fancy even though I’m not a stellar chef. Tonight’s quick lemon and rosemary baked fish was the perfect marriage of easy and delicious. As a bonus, it was gluten-free and vegetarian. WINNING!

Each herb in my garden – which is more accurately described as a dirt-filled flower box dangling off the side of my shed – exists for a specific purpose. Each plant’s destiny is entirely pre-ordained. The cilantro is for guacamole and tacos (duh), the basil is for Caprese salad (drool), and the rosemary is there because my husband is OBSESSED with its flavor and I’m a damn good wife.

If you’ve been following me for any length of time, you know that I’m not good at making grocery lists. But I’ve learned that if I toss some protein in the cart along with random veggies, a box of rice, and a bag of potatoes, I can whip up a decent dinner. At least, that’s how tonight’s meal came to be.

Oh, and while you’re at the grocery store, grab a lemon, too. Always get a lemon.

This lemon-rosemary baked fish was so easy and tasty that I figured I’d pass it along. I paired the filets with some golden-on-the-outside, fluffy-on-the-inside Yukon potatoes and a head of roasted broccoli. Something magical happens when you roast broccoli: it stops tasting like broccoli. It transforms into something crispy, salty, and borderline addictive.

But was it good?

Just how tasty was it all? Well, my almost-2-year-old ate an entire mahi-mahi filet, and my almost-4-year-old gobbled up his broccoli and asked for more.

The Recipe

Bright, gluten-free, vegetarian main dish

  • 4 filets mahi mahi (or other fish)
  • 1 lemon
  • 1-2 sprigs fresh rosemary (or 1T dried rosemary)
  • 2 T extra virgin olive oil
  • salt (to taste)
  • black pepper (to taste)

Roasted Broccoli (side dish)

  • 1 head broccoli, medium to large-sized
  • 1 T lemon zest (all the zest from 1 lemon)
  • 2 T extra virgin olive oil
  • salt (to taste)
  • black pepper (to taste)

Roasted Yukon Potatoes (side dish)

  • 24 oz Bite-sized Gold Yukon Potatoes (whole)
  • 1 T extra virgin olive oil
  • salt (to taste)
  • black pepper (to taste)
  1. Preheat the oven to 425° F (218° C)

  2. Line a large sheet pan with aluminum foil.

  3. Pat the filets dry and add salt and pepper to taste.

  4. Zest the lemon.

  5. Cut the lemon into 8 slices.

  6. Separate the broccoli florets from the stalk, and discard the stalk. Cut any large florets into bite-sized pieces.

  7. Separate the rosemary leaves from the stems, and discard the stems.

  8. In a medium-sized bowl, combine the potatoes, 1/2 the lemon zest, oil, salt, and pepper. Once combined, place potatoes on the sheet pan.

  9. In the same bowl, combine the broccoli florets, oil, remaining zest, salt, and pepper. Set aside.

  10. Roast the potatoes for 30 minutes at 425° F.

  11. Add the seasoned broccoli florets and fish filets to the sheet pan. Top the filets with the lemon slices and rosemary.

  12. Divide the baked fish, potatoes, and broccoli onto 4 plates and serve!

Main Course
baked fish, easy dinner, fish, lemon, mahi mahi, rosemary, vegetarian

Note: The recipe calls for lemon zest, but if you don’t have a zester, you can use a potato peeler to shave off the yellow skin and chop it up as finely as you can.

What’s your favorite summertime dinner dish?

What do you think? Leave a comment below.

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