Skip to main content

Entrees

Sheet Pan Fish Fillets with Smashed Potatoes and Green Beans
Ingredients
Main, side and starch cook together on a single sheet pan in the oven for a satisfying meal with little prep and cleanup.
1 lb. baby potatoes (red, yellow and/or purple)
1/2 lb. green beans, trimmed
3 Tbsp. olive oil, divided
4 (6-oz.) fish fillets, such as tilapia, cod, halibut or haddock
1 Tbsp. stone-ground mustard
2 tsp. lemon juice
2 Tbsp. chopped fresh herbs, such as chives or parsley, to garnish (optional)
+ Add to Shopping List
Sheet Pan Fish Fillets with Smashed Potatoes and Green Beans

Sheet Pan Fish Fillets with Smashed Potatoes and Green Beans

Sheet Pan Fish Fillets with Smashed Potatoes and Green Beans
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:5 minutes
  • Cook Time:30 minutes
directions
Preheat oven to 425 degrees F. To a microwave-safe medium bowl, add potatoes and 1/2 cup water. Season with salt and pepper. Cover with vented plastic and microwave until mostly tender, 6 to 8 minutes. Remove plastic, drain water and let potatoes cool slightly.
To a large rimmed parchment-lined baking sheet, add green beans and 1 tablespoon oil. Season with salt and pepper. Toss to combine. Move beans to cover one-third of baking sheet.
Evenly distribute potatoes next to green beans on baking sheet. Using a potato masher or fork, gently smash each potato to 1/2" in height. Drizzle 1 tablespoon oil over potatoes and season with salt and pepper.
Add fish fillets to baking sheet. In a small bowl, combine remaining 1 tablespoon oil, mustard and lemon juice. Brush mustard mixture on top of fish. Bake 20 to 25 minutes, until potatoes are crispy and fish flakes easily with a fork. Garnish with herbs to serve, if desired.
Source: Hannaford fresh Magazine, October November 2024
 
 
 
 
 
 
 
loading