One-Tray Fish Bake May 5, 2026
In this wintery one-pan dish I have roasted the vegetables and added the fish on top near the end. It’s such a great, simple way to cook fish and is light on dishes. You can prep the veg in the morning before going to work and then just pop them in to cook when you get home. Add the fish, and serve five minutes later straight from the baking dish. Easy!
INGREDIENTS:
- 1 Head of Garlic
- 1 Red Onion
- ½ Head of Cauliflower
- 8 Brussel Sprouts
- 4 Capsicum / Sweet Peppers
- 2 Lemons, halved
- Olive Oil
- Fresh Herbs (I used Rosemary & Oregano)
- 500g Fish Fillets
- 6 Tbsp Whole Egg Mayonnaise (to serve)
METHOD:
- Preheat your oven to 180°C.
- To begin, cut the onion into wedges. Next, cut the cauliflower into florets, then halve each floret. After that, cut the brussel sprouts in half. Meanwhile, core the capsicum, remove the seeds, and slice it into wedges. Finally, cut the garlic head in half horizontally.
- Once everything is prepped, place all your vegetables into a baking dish. Then, season well and drizzle with olive oil. Add half a lemon and the garlic (cut side down) to the tray, and top everything with fresh herbs.
- Roast the vegetables until they are about 95% cooked through. At this point, remove the tray from the oven. Then, switch the oven to grill and increase the heat to 220°C.
- Next, season your fish and lay the fillets over the vegetables in a single layer. Drizzle the fish lightly with a little more olive oil. After that, place the tray back under the grill and cook until the fish is done—this should take approximately 3–5 minutes, depending on the thickness.
- Meanwhile, mix your mayo with the juice of half a lemon (or more, to taste).
- Finally, remove the fish and vegetables from the oven, squeeze over some fresh lemon juice, and serve with the lemon mayo on the side. Enjoy!
Recipe by Jana from The Macpherson Diaries