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Sheet-Pan Fish with Tomatoes and Green Beans

Yasmin Fahr
Cook Time:
35 mins
Prep Time:
15 mins

Chef notes

For whatever reason, cooking fish has a reputation of being a fussy dinner endeavor that is best saved for weekends and special occasions. That couldn’t be further from the truth. This recipe proves that preparing fish at home is as easy as your go-to chicken dinner. The sheet pan does all the work, making this a mostly hands-off recipe that everyone will love.

Any white fish can be used in this sheet-pan dinner. Hake, cod, halibut or tilapia are all great options. Since all white fish cooks quite quickly, start cooking the vegetables first. Toss the green beans and grape tomatoes with olive oil, salt and pepper and spread them out on the sheet pan to roast for 15 minutes before adding the fish filets. The fish will take just about 15 minutes to cook, (though if the filets are extra thin, as hake and tilapia often are, they might cook in even less time). Once the fish is opaque and flakes easily, and the vegetables are tender and blistered in spots, dinner is done. 

To make mealtime extra easy on yourself, bring the whole sheet pan to the dinner table to serve it family-style. There will be tasty juices on the sheet pan that mingle with the lemony dill dressing, so definitely plan to serve the fish and vegetables with crusty bread or over rice, orzo or couscous to catch every last drop. This is a flavor-packed sheet pan dinner that is sure to become a part of your weeknight rotation.


  • 3/4 pounds green beans, trimmed
  • 1 pint grape tomatoes
  • 3 tablespoons extra virgin olive oil, divided
  • kosher salt and freshly ground black pepper, to taste
  • 3/4 teaspoon crushed red pepper flakes, divided
  • pounds hake or other white fish, such as cod or halibut
  • 2 medium lemons, 2 zested, 1 halved and 1 juiced (about 2 tablespoons)
  • 1 teaspoon Dijon mustard
  • 1/4 packed cup fresh dill and tender stems, finely chopped, plus more for garnish
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Preheat the oven to 400 F.


On a sheet pan, season the green beans and tomatoes with 2 tablespoons olive oil, salt, pepper and 1/2 teaspoon red pepper flakes. Cook for 15 minutes.


Meanwhile, coat the fish with remaining 1 tablespoon oil and season with salt, pepper, 1/4 teaspoon red pepper flakes and half the lemon zest. Remove the sheet pan from the oven, push the green beans and tomatoes to the sides. Place the fish skin-side down in the center of the pan. Rub the cut side of one of the lemon halves in the pan juices, and place cut-side up in the corner. Cook until the fish easily flakes and a fork pierced into the thickest part doesn't meet a rubbery resistance, about 15 minutes.


While the fish cooks, in a small mixing bowl, combine the remaining lemon zest, juice of 1 lemon, mustard and dill. Stream in olive oil and whisk until smooth. Season to taste with salt and pepper.


Squeeze the cut lemon half over the sheet pan, then spoon some of the dressing over the fish, serving the remaining on the side. Garnish with dill, cut the remaining lemon into wedges and serve with the fish.