Baked white fish a top of green beans, zucchini, and tomatoes served with the most delicious chimichurri sauce. This weeknight dinner is simple, healthy, and insanely delicious!
Summer is all about simple and light meals and this baked fish with vegetables is probably a definition of a perfect summers meal. Made with farmers market veggies such as green beans, zucchini, and tomatoes. The fish is baked a top of the veggies with little butter and lemon, then served with insanely flavorful chimichurri sauce. Chimichurri sauce is simply green sauce made up of fresh herbs, spices, and olive oil. It’s slightly spicy but at the same time creamy and fresh. It goes absolutely delicious with mild white fish.
If you try this Baked Fish and Vegetables, don’t forget to leave feedback and a rating.
Print
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
Baked white fish a top of green beans, zucchini, and tomatoes served with the most delicious chimichurri sauce. This weeknight dinner is simple, healthy, and insanely delicious!
Ingredients
Fish
- 8 oz. fresh green beans, ends trimmed
- 1 medium (8 oz.) zucchini, cut into matchsticks
- 6 oz. grape tomatoes, halved
- 2 small shallots, thinly sliced
- 2 cloves garlic, minced
- 2 Tbsp. extra-virgin olive oil
- 4 (4 – 6 oz. each) white fish fillets, such as halibut, cod, tilapia
- 4 Tbsp. butter, cut into 8 slices
- 1 lemon, thinly sliced
- kosher salt and fresh black pepper
Chimichurri Sauce
- 1 cup fresh cilantro leaves, packed
- 1 cup fresh parsley leaves, packed
- 1/4 cup white wine vinegar
- 3 cloves garlic
- 1/2 tsp. kosher salt
- 1/2 tsp. ground cumin
- 1/2 tsp. crushed red pepper flakes
- 1/4 cup extra-virgin olive oil
Instructions
Fish
- Preheat the oven to 400 degrees F.
- Bring a small saucepan of water to a boil over high heat. When water comes to a rolling boil, add greens beans and boil for 3 minutes. Immediately drain over a colander and set aside.
- In a medium bowl, toss together the zucchini, tomatoes, shallots, garlic, and olive oil. Season with salt and pepper, to taste.
- Arrange four 12X17-inch pieces of heavy-duty foil on work surface. Divide the green beans evenly in the center of each foil, followed by the zucchini mixture. Place one fish fillet in center of each. Sprinkle fish with salt and pepper. Top with two slices of butter and 1-2 slices lemon.
- Seal the foil packets, starting with long ends and then crimping the short ends so no steam escapes. Place on a large baking sheet and bake for 18-21 minutes. Around 20 minutes you want to check the fish for doneness. It should flake easily. Be careful opening the packets as the escaping steam is HOT!
- Serve immediately with chimichurri sauce.
Chimichurri Sauce
- Add cilantro, parsley, vinegar, garlic, salt, cumin, and red pepper flakes to a bowl of a food processor. With processor running, slowly add olive oil in a slow steady stream until smooth. Keep refrigerated until ready to serve.
Keywords: seafood, summer, seasonal, easy
olga says
ughhhh this is just too good. Such a healthy and light, yet filling meal. I love garlic in anything and it just helps bring so much flavor to the fish.
★★★★★
ErinfromJoliette says
O H M Y G O D!! This was amazing! Your other cod recipe with garlic and tomatoes is one of our family’s favourite recipes so I thought I would try this one too! The kids practically licked the bowls! And, seriously, the chimchurri sauce – WOW! Delicious! Will be making this again and again! Yum!
Katya says
Wow! thank you so much. That’s awesome that you enjoyed it.
Olivia says
This was amazing! The Chimichurri was the perfect accompaniment to the butter lemon sauce! I used snapper which worked really well. Excited to try out your other recipes!
★★★★★
Katya says
Thank you Olivia! So glad you enjoyed the recipe.