Roasted Swordfish with Roasted Wild Fennel and Carrots
Course: DinnerCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
35
minutesI love sheet pan cooking. I find it so nice to not have tons of pans to clean after a relaxing meal. I love this dish because really you can use any fish you like or even chicken and whatever vegetables you have on hand. Healthy, easy, quick and delicious….this is a win for busy families on busy nights.
Ingredients
1 1/2-2 lbs fresh fish, Swordfish, halibut, cod or salmon
3 Tablespoons olive oil
Salt and fresh ground pepper
Fresh herbs of choice such as thyme, parsley, chives, or dill
2 lemons, 1 juiced and one sliced thinly
1 bunch carrots and 2 fennel heads (fonds trimmed)
Directions
- Preheat pan to 400. Line a rimmed baking sheet with parchment or foil.
- Season the fish all over with salt and pepper. Place some of the fresh herbs and sliced lemon on the baking sheet. Place each piece of fish right on top. Add the remaining lemon slices to the tops of each fish with some of the fresh herbs.
- Drizzle with olive oil. Place the quartered fennel around the fish and the peeled carrots. If some of the carrots are to big, cut in half.
- Place in the oven and cook 15-20 minutes. Drizzle lemon juice over fish and vegetables. Turn the oven up to 425 to get a little crust on fish and vegetables.
- Serve with couscous or rice.
