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sheet pan haddock with roasted veggies

Sheet Pan Haddock With Roasted Veggies

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Prep Time 5 minutes
Cook Time 25 minutes
Servings 4

Ingredients
  

  • 4 haddock filets or any white fish, wild caught if possible
  • 1 large sweet potato cut into fries (or 2 medium)
  • 1 small squash slithered
  • 1 broccoli head cut into florets
  • 1 small red beet diced
  • 1/2 cup freshly squeezed lime juice or juice of 2 limes
  • 1/4 cup fresh chopped cilantro
  • 2 tablespoons olive oil + 2 for veggies
  • 2 tablespoons water
  • 1 tablespoon honey
  • 1 tablespoon minced garlic or 4 crushed garlic cloves
  • 1/2 teaspoon paprika
  • 1/8 teaspoon ground cumin
  • Salt and fresh cracked pepper
  • 2 tablespoons chopped cilantro leaves for garnish
  • 1 small bird-eye pepper sliced for garnish, optional

Instructions
 

  • Preheat your oven to 425°F (210°C). Lightly oil a baking sheet or coat with nonstick spray or use aluminum foil and coat with coconut oil.
  • Whisk together 2 tablespoons olive oil, water, garlic, lime juice, honey, paprika , cumin and cilantro in a small bowl.
  • Place sweet potato fries, beets, squash and broccoli in a single layer onto the prepared baking sheet. Stir in 2 tablespoons olive oil; season with salt and pepper, to taste, and mix well. Make some space for the white fish fillets and place fish in the reserved spaces. Brush fish with the honey-lime mixture.
  • Bake until fish flakes easily with a fork and the broccoli begin to crisp up on the edges and have softened, about 20 – 25 minutes. Serve the baked fish garnished with cilantro, sliced chili peppers and lime wedges, if desired. Enjoy!