40min
Roasted, flounder
Roasted
beginnerSheet-pan fish & seasonal vegetables
One pan, one oven rack, and whatever vegetables the season is giving you.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
Equipment
- Oven
Ingredients
- 1 1/4 lb fillets
- 1 lb small potatoes, halved
- 2 cups seasonal vegetables (squash, green beans, peppers)
- 2 tbsp olive oil
- 1 tsp paprika, 1 tsp oregano
- Lemon wedges
Method
- 1Heat the oven to 425°F.
- 2Toss potatoes with oil and seasoning; roast 15 minutes alone.
- 3Add remaining vegetables and roast 5 minutes more.
- 4Nestle fillets among the vegetables and roast 8–10 minutes.
- 5Check for 145°F in the thickest fillet and serve with lemon.
Allergen notice
Contains fish. Always confirm current ingredient labels and cross-contact risk in your own kitchen before serving to someone with a food allergy — this project cannot verify any specific brand or supplier.
Safe cooking & storage
Cook fish to an internal temperature of 145°F, until the flesh is opaque and separates easily with a fork (source: FoodSafety.gov safe minimum internal temperature chart).
Refrigerate up to 2 days; reheat in the oven rather than a microwave.
Only cook legally harvested fish. Confirm current size limits, seasons, and possession limits with VMRC (saltwater) or DWR (freshwater), and check Virginia fish consumption advisories for the waterbody you fished.