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Sheet Pan Veggies with Fish Fillets One-Pan Meal
All She Cooks
Sheet Pan Veggies with Fish Fillets is quick and easy — the perfect solution for busy weeknights!
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Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course
Main Course, Main dishes
Cuisine
American
Servings
4
Calories
251
kcal
Ingredients
US Customary
Metric
1x
2x
3x
4
cups
Brussels sprouts
cut in half
4
cups
baby potatoes
cut in half
1
lb
of asparagus stalks
trimmed
1
large onion
cut into strips
8
Gorton's Beer Battered Fish Fillets
2
tablespoons
olive oil
Adobo all-purpose seasoning
1
teaspoon
salt
¼
teaspoon
pepper
Instructions
Pre-heat oven to 425° F.
Coat bottom of sheet pan with half of the olive oil.
Cut Brussels sprouts and red baby potatoes in half, slice onion into strips, and trim ends off asparagus stalks.
Place vegetables and Gorton's Crunchy Breaded Fish Fillets onto pan, making sure pieces are not touching one another.
Top with remaining olive oil, adobo seasoning, salt and pepper.
Bake for 14 minutes, flip, and bake for an additional 10-11 minutes.
Remove and serve!
Nutrition
Calories:
251
kcal
Carbohydrates:
41
g
Protein:
9
g
Fat:
8
g
Saturated Fat:
1
g
Cholesterol:
1
mg
Sodium:
617
mg
Potassium:
1243
mg
Fiber:
9
g
Sugar:
6
g
Vitamin A:
1521
IU
Vitamin C:
113
mg
Calcium:
89
mg
Iron:
5
mg
Keyword
fish fillets, how to make Sheet Pan Veggies with Fish Fillets, sheet pan veggies, Sheet Pan Veggies with Fish Fillets
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