Baked Fish with Arugula Pesto and Spring Veggies
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.
Servings: 4
Calories: 773kcal
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.
Nutrition
Calories: 773kcal | Carbohydrates: 11g | Protein: 38g | Fat: 67g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 42g | Cholesterol: 85mg | Sodium: 145mg | Potassium: 899mg | Fiber: 4g | Sugar: 5g | Vitamin A: 80IU | Vitamin C: 26mg | Calcium: 64mg | Iron: 2mg
