This recipe uses our tasty Lemon Garlic Sauce recipe. It is a flexible recipe, so you can substitute potatoes or sweet potatoes for the squash, and broccoli or another vegetable for the green beans. If need be, take the fish out first and let the rest continue cooking. You will need 2 sheet pans for this recipe.
Ingredients
Squash
- 1 medium winter squash such as butternut, acorn, kabocha etc.
Oil
- 1 Tablespoon olive or canola oil
Salt
- ½ teaspoon kosher or sea salt OR ¼ teaspoon table/iodized salt
Pepper
- to taste
Fish
- 4 filets (about 4 oz each), any kind of fish
Green_Beans
- 1 lb, washed
Sauce
- 2x recipe of Lemon Garlic Fish Sauce (link in intro)
Lemon
- ½
Instructions
Step 1
Preheat oven to 425°F .
Step 2
Wash squash, and peel. Cut in half a remove seeds, then cut into 1/2"-thick slices. Place on a sheet pan and season with the oil, salt and pepper. Mix to coat each piece and bake for 20 minutes.
Step 3
While the squash is baking, make your sauce (see recipe link in intro). Place fish and green beans in a large mixing bowl. Coat with sauce.
Step 4
Slice lemon into thin rounds.
Step 5
Remove sheet pan with squash from the oven. Place the green beans and fish on ½ of the pan. Place 1 lemon round on each piece of fish.
Step 6
Return sheet pan to oven, and bake for 10-15 minutes longer, until the fish flakes easily with a fork, and is opaque.
Notes
Ideally everything will finish cooking at the same time, which is why you put the squash in first, and then the fish and green beans. If the fish is done and you want the squash or green beans to cook longer, simply take the fish out first and let the rest continue cooking.
Nutrition Information
Français
Deutsch
Italiano
Español
Tiếng Việt
Kreyol ayisyen
en