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Easy Baked Fish and Vegetables on a plate with a fork cutting the fish.

Easy Baked Fish and Vegetables Recipe

  • Author: Lindsay Cotter
  • Total Time: 44 minutes
  • Yield: 3-4 servings 1x
  • Diet: Gluten Free


Dinner just got better with this Easy Baked Fish and Vegetables recipe! Flakey white fish, hearty potatoes, and nutrient-rich vegetables are coated in a tangy honey mustard sauce and baked to perfection on a single sheet pan


Units Scale

For the Mustard Sauce:

  • 3 Tablespoons Dijon mustard
  • 1/4 cup olive oil
  • 1/4 cup honey
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons lemon juice
  • 1/4 teaspoon sea salt
  • Pinch of black pepper (optional)
  • 1/2 Tablespoon chopped fresh dill (optional)

For the Pan:

  • 3 (4-6 ounce) white fish filets (cod, haddock or halibut) *
  • 3 cups diced baby potatoes (quartered)
  • 1 cup chopped/sliced vegetables (Brussels sprouts, radish or carrots)
  • 1/4 cup sliced onion (optional)
  • 2 Tablespoon melted butter, pure olive oil, or refined avocado oil
  • 2 teaspoons lemon juice
  • 1/41/2 teaspoon garlic powder or 1 teaspoon of minced garlic
  • Pinch sea salt and black pepper
  • Fresh parsley to garnish (optional)


  1. Preheat the oven to 400 F.


Baking Tips – Fish will continue to cook after being removed from the oven. The fish is fully cooked when the filet flesh is opaque and flakes easily with a fork. If using fish less than 1 to 1 ½ inches thick, cooking time may vary. 

Fish Tips! When it comes to fish, we love to use Sizzlefish for all our recipes! A brand we trust, they deliver high-quality seafood. Find seafood for all your gluten-free recipe needs.

  • Prep Time: 20 minutes
  • Cook Time: 24 minutes
  • Category: Main Dish
  • Method: Oven
  • Cuisine: American


  • Serving Size: 6 ounce fillet with 1 1/2 cup vegetables
  • Calories: 409
  • Sugar: 14.1 g
  • Sodium: 1271.9 mg
  • Fat: 14.5 g
  • Saturated Fat: 2 g
  • Carbohydrates: 37.1 g
  • Fiber: 4.3 g
  • Protein: 32.7 g
  • Cholesterol: 78.2 mg

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