Lemon Pepper Fish Sheet Pan Supper

Lemon Pepper Fish Sheet Pan Supper

Prep Time: 25 minutes
Cook time: 20 minutes
Total Time: 45 minutes
Yield: 6 servings

Ingredients:
3 lemons
8 cups frozen stir-fry vegetable mixture, thawed and patted dry
2 Tablespoons olive oil
1/2 teaspoon salt, plus more for sprinkling
1/2 teaspoon pepper, plus more for sprinkling
6, 6- to 7-ounce fish fillets (salmon or tilapia, for example), about 3/4-inch thick
3/4 cup Lemon Pepper & Asiago Dip & Spread
1/4 cup panko breadcrumbs
2 Tablespoons chopped fresh chives or sliced scallions

Preparation:
Preheat the oven to 400°F.

Meanwhile, cut 1 of the lemons into wedges and set aside. Zest the 2 remaining lemons and set the zest aside (save the zested lemons for another use).

In a large bowl, toss the lemon zest, vegetable mixture, olive oil, salt and pepper. Transfer to a large rimmed baking sheet and arrange the fish on top. Spread the dip on the fish, then sprinkle the panko on the dip. Sprinkle the fish with salt and pepper and bake until the vegetables are starting to brown and the fish is cooked through, about 20 minutes.

Garnish with the lemon wedges and chives and serve.

Chef’s Notes: You can make this dish with previously-frozen fish—just thaw and pat it dry first.

Just about all of the ingredients in this recipe can be found in most Costco Clubs, we’ve sized them for easiest preparation with Costco club packs.

To make the recipe your own, substitute your favorite frozen vegetable blend. You can also use chunked fresh vegetables, but they might need to be cooked a bit before adding the fish.

 

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