This one sheet pan dinner looks gorgeous and helps you fix it and forget it, with less mess and clean up. Freeze any leftovers for grab-and-go lunches or dinners for one when life gets busy.
2 lbs (900 g) fish fillets, sliced in individual portions
2 tbsp olive oil, divided
2 - 3 tbsp Sun-Kissed Tomato Dip Mix
1 bunch thin asparagus spears, trimmed
2 cups carrot medallions, or carrots thinly sliced
2 cups cherry tomatoes, halved
- Preheat oven to 425° F (220° C).
- Combine veggies with 1 tbsp oil and dip mix. Place on Sheet Pan lined with a Sheet Pan Liner.
- Lightly coat fish pieces with 1 tbsp olive oil and generously season all over with dip mix. Place on top of veggies.
- Roast until fish is opaque in center, 8 to 10 minutes for thin fillets and 12 to 15 minutes for thicker fillets.