No Churn 4th of July Ice Cream
Let me whisk you away to a Tuesday night—not just any Tuesday, but the one where the kitchen feels like a sanctuary, not a stress zone. You know those evenings when you want something that feels both *accomplished* and *effortless*? That’s precisely where this Sheet Pan Fish and Veggies enters the scene. It’s the kind of meal that looks like you fussed for an hour, but in reality, the oven did all the heavy lifting while you tidied up the mail or poured a well-deserved glass of crisp white wine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
4 (6-ounce) white fish fillets (like cod, halibut, or tilapia), skin removed
1 large head of broccoli, cut into small florets
2 bell peppers (any color), sliced into 1-inch strips
1 medium red onion, cut into thick wedges
2 cups cherry tomatoes
4 tablespoons extra-virgin olive oil, divided
2 cloves garlic, minced
1 teaspoon lemon zest
2 tablespoons fresh lemon juice, plus more for serving
1 teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh parsley, chopped, for garnish
Nutrition
- Calories: 380
- Sugar: 8g
- Sodium: 480mg
- Fat: 18g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 35g