Baked Fish with Spring Veg and Arugula Pesto
This baked fish with spring veggies and arugula pesto is a simple seasonal recipe that's perfect for spring. It all comes together on one pan with minimal prep, cooks quickly, and feels fresh, light, and satisfying without sacrificing flavor. Perfect for busy weeknights, and easy to adapt with whatever you have on hand.
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When spring rolls around, this baked fish with arugula pesto becomes one of my favorite go-to weeknight dinners. It's so easy to make, plus it's healthy, bright, and colorful with lots of seasonal produce.
A beautiful mix of spring vegetables gets roasted on a sheet pan, then a few nice fish fillets are added on for the last few minutes of cooking. This ensures that the veggies have enough time to get caramelized and tender, while the fish cooks just enough to be juicy and perfectly done.
Everything gets doused with a bit of fresh lemon juice to wake it all up, but the best part is the zesty arugula pesto that gets spooned over the top right before serving. It's fresh, pungent, and goes beautifully with both the fish and vegetables.
This recipe is really easy to adapt, too. It works well with just about any type of fish that's firm enough to hold up in the oven. I used skin-on barramundi, but it's great with salmon, mahi mahi, grouper, cod, or whatever looks best at your market.
Frozen fillets also work well, but always defrost them first. If using a skin-on fish, be sure to roast it skin-side up so that the skin gets nice and crisp in the oven.
You can also use whatever vegetables you want for this recipe. I used a mix of different colored beets, radishes and asparagus, but it really can be adapted to use whatever you happen to have lying around.
The mix of red and yellow beets and watermelon radishes makes for a really beautiful and colorful presentation that feels very appropriate for spring.
If you've never roasted radishes before, you have to give it a try. They turn soft and juicy and sweet in the oven, which is quite different from their spicy raw crisp flavor when fresh. They're really delicious!
The arugula pesto is super simple to make and doesn't contain any cheese, so this whole recipe is dairy-free. You can use pine nuts, almonds or even sunflower seeds in place of the walnuts, or use parsley, spinach, basil, or even kale in place of the arugula.
This baked fish with spring veggies and arugula pesto is a great seasonal weeknight dinner that's easy to adjust based on what you have available.
You'll come back to this recipe over and over again because it makes a healthy, simple meal that's so easy, yet so flavorful!
Want more easy baked fish recipes? Try this foolproof roasted fish with orange and rosemary, an easy lemon herb baked fish or a quick baked flounder oreganata.
Why This Recipe Works
- It makes a healthy, vibrant and delicious seasonal weeknight dinner.
- Comes together easily on a single sheet pan for easy cleanup.
- The vegetables, fish and ingredients for pesto can all be adapted to what you have on hand.
- Made in one hour with minimal active cooking time and cleanup.
Ingredient Notes
Vegetables - I used beets, different colored radishes and asparagus for this spring recipe. But you can use any vegetables that are in season or what you have at home.
Olive oil - A generous amount of olive oil is essential for both caramelizing the vegetables in the oven and creating the arugula pesto. Try to use the best extra virgin olive oil you can get. Selecting a good quality olive oil makes a difference.
Lemon - Lemon brightens up the dish in the form of lemon slices that are roasted with the fish and lemon juice that is squeezed before serving. Always use fresh lemons, not bottled juice.
Fish fillets - Try this with any fish that's firm enough to hold up in the oven, like skin-on barramundi, salmon or whatever looks best at your market. Both fresh and frozen work, but make sure to defrost before cooking. Always try to work with sustainably sourced fish from a reputable source.
Walnuts - Walnuts are used for the pesto but you can substitute with pine nuts, almonds, sunflower seeds or pumpkin seeds in a pinch.
Arugula - This can also be replaced with other seasonal greens like parsley, basil, spinach or even kale.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Oven
- Large sheet pan
- Fish spatula
- Food processor or blender
How to Make Baked Fish with Spring Veggies
Prep the Fish
- Preheat the oven to 425°F.
- Toss the beets with one tablespoon of olive oil, salt, and pepper, then spread out onto a large sheet pan. Bake for 15 minutes, then add the radishes. Drizzle with an additional tablespoon of olive oil, mix together, then bake for another 15-20 minutes, or until the beets and radishes are tender and browned.
- Add the asparagus, drizzle with another tablespoon of olive oil, season with more salt and pepper, then mix to evenly distribute.
- Scatter lemon slices around the pan, then top with the fish fillets. Season the fillets generously with salt and pepper on both sides, then drizzle them with a tablespoon of olive oil.
Pro Tip: Before seasoning, it helps to dry the fish fillets thoroughly to remove surface moisture, which is important for achieving a browned top. Especially if you are working with skin-on fillets and want crispy skin.
- Bake for about 10-12 minutes or until the fish is opaque throughout.
How to Make Arugula Pesto
- While the fish cooks, make the pesto: Add the garlic and walnuts to the bowl of a food processor and pulse to break everything up. Add the arugula and season with salt and pepper.
Pro Tip: If your greens are not looking super fresh and bright, it helps to blanch them in boiling water for 30 seconds and immediately transfer them to an ice water bath before pressing out excess liquid through a fine mesh sieve. This will set the chlorophyll and guarantee that when you blend them the result is bright green rather than greyish.
- Pulse a few more times to get everything moving, then let the motor run while slowly streaming in the olive oil until smooth. Taste for seasoning and adjust as needed.
Serve
- When the fish is cooked, remove the pan from the oven and squeeze lemon juice all over. Spoon the pesto over the fish and vegetables, then serve with more pesto on the side.
Best Tips for Baked Fish
- If using a skin-on fish, be sure to roast it skin-side up so that the skin gets nice and crisp in the oven.
- Use fish fillets that are similar in size so they cook at the same rate. If the pieces vary significantly, fold the thinner end under itself for a more uniform thickness.
- Cook time will depend on how thick your fillets are. As a general rule, you should bake fish for about 10-12 minutes per inch of thickness. Adjust the time based on the type of fish.
- You can tell if the fish is done by poking a skewer gently into the thickest part of the flesh. If it goes through with no resistance, it's fully cooked. If there's resistance, it needs a few more minutes.
- If using a thermometer, the internal temperature should reach 145°F at the thickest part.
Sheet Pan Fish Recipe Variations
- Try this recipe with a different pesto, the options are endless!
- Trapanese pesto with almonds and tomatoes
- Seasonal garlic scape pesto
- Creamy Sicilian pistachio pesto
- Classic genovese basil pesto
- Easy walnut spinach pesto
- Springtime ramp pesto with walnuts
- Try this with other firm fish fillets like salmon, mahi mahi, grouper, cod or halibut.
- Replace beets with potatoes, sweet potatoes, winter squash or parsnips.
- Use carrots, eggplant, mushrooms, Brussels sprouts, or broccoli instead of radishes.
- Substitute asparagus with green beans, bell peppers, summer squash, zucchini, broccolini or sugar snap peas.
Serving Suggestions
This sheet pan dinner doesn't really need sides, but an extra starch can't hurt.
Pair it with a rich and creamy parmesan polenta, comforting mascarpone mashed potatoes or keep the seasonal theme with this spring vegetable risotto.
If you have leftovers, use them to make these Cajun fish cakes or easy leftover mashed potato fish cakes!
How to Store and Reheat Baked Fish and Veggies
Store leftovers in the refrigerator for up to 2 days, with the pesto in a separate jar.
To reheat, place fish and veggies in a 275°F oven, covered with foil, for 15-20 minutes until just warmed through and serve with pesto.
Alternatively, enjoy leftover veg and fish cold or at room temperature, flaked over a salad!
FAQs
Your fish is done when it turns opaque and flakes easily with a fork. For more precision, insert a skewer into the thickest part. No resistance means it's ready, while any pushback means it needs another minute or two. If using a thermometer, aim for an internal temperature of 145°F at the thickest part.
Any firm fish fillets will work. Use whatever is fresh and in season, preferably something local and sustainable. Try barramundi, mahi mahi, sea bass, grouper, cod or halibut, or even richer varieties like mackerel, salmon and tuna.
Be sure to pat your fillet dry beforehand and season generously with salt and olive oil. Then roast it skin side up the entire time to avoid it getting soft or soggy. If it's not crispy enough, you can broil for 30 seconds to a minute, but be sure to watch it closely so it doesn't burn.
Yes! Just make sure you defrost the fillets first to avoid changing the roasting times of the vegetables in the oven.
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Baked Fish with Arugula Pesto and Spring Veggies
Ingredients
- 2 beets medium size, any color, peeled and cubed (about 2 cups)
- ½ cup olive oil plus 4 tablespoons, divided
- salt and pepper to taste
- 2 cups radishes halved or cubed, depending on size, any variety
- 1 bunch asparagus ends trimmed and cut into 2-inch pieces
- ½ lemon thinly sliced
- ½ lemon juiced
- 4 medium fish fillets any firm white fish such as seabass, cod, grouper, barramundi, etc., skin on or off
For the Pesto
- 1 clove garlic small
- ½ cup walnuts
- 2 packed cups arugula
- salt and pepper to taste
- ½ cup olive oil
Instructions
Prep the Fish
- Preheat the oven to 425°F.
- Toss the beets with one tablespoon of olive oil, salt, and pepper, then spread out onto a large sheet pan. Bake for 15 minutes, then add the radishes. Drizzle with an additional tablespoon of olive oil, mix together, then bake for another 15-20 minutes, or until the beets and radishes are tender and browned.2 beets, ½ cup olive oil, salt and pepper, 2 cups radishes
- Add the asparagus, drizzle with another tablespoon of olive oil, season with more salt and pepper, then mix to evenly distribute.1 bunch asparagus
- Scatter lemon slices around the pan, then top with the fish fillets. Season the fillets generously with salt and pepper on both sides, then drizzle them with a tablespoon of olive oil.½ lemon, 4 medium fish fillets
- Bake for about 10-12 minutes or until the fish is opaque throughout.
How to Make Arugula Pesto
- While the fish cooks, make the pesto: Add the garlic and walnuts to the bowl of a food processor and pulse to break everything up. Add the arugula and season with salt and pepper.1 clove garlic, ½ cup walnuts, 2 packed cups arugula, salt and pepper
- Pulse a few more times to get everything moving, then let the motor run while slowly streaming in the olive oil until smooth. Taste for seasoning and adjust as needed.½ cup olive oil
Serve
- When the fish is cooked, remove the pan from the oven and squeeze lemon juice all over. Spoon the pesto over the fish and vegetables, then serve with more pesto on the side.½ lemon
Notes
- If your greens are not looking super fresh and bright, it helps to blanch them in boiling water for 30 seconds and immediately transfer them to an ice water bath before pressing out excess liquid through a fine mesh sieve. This will set the chlorophyll and guarantee that when you blend them the result is bright green rather than greyish.
- Before seasoning, it helps to dry the fish fillets thoroughly to remove surface moisture, which is important for achieving a browned top. Especially if you are working with skin-on fillets and want crispy skin.
- If using a skin-on fish, be sure to roast it skin-side up so that the skin gets nice and crisp in the oven.
- Use fish fillets that are similar in size so they cook at the same rate. If the pieces vary significantly, fold the thinner end under itself for a more uniform thickness.
- Cook time will depend on how thick your fillets are. As a general rule, you should bake fish for about 10-12 minutes per inch of thickness. Adjust the time based on the type of fish.
- You can tell if the fish is done by poking a skewer gently into the thickest part of the flesh. If it goes through with no resistance, it's fully cooked. If there's resistance, it needs a few more minutes.
- If using a thermometer, the internal temperature should reach 145°F at the thickest part.
