Actually, once I really think about it, I think what I love the most is tasty food that is easy to make and healthy for you.
And not a lot of clean up. That’s big, too…
And THAT is why I love this baked sea bass sheet pan recipe I’ve got for ya right here.
First off, if you haven’t tried a sheet pan recipe yet, it’s time.
I totally promise: you will LOVE it. It’s so dang easy, it’s like not even fair. Seriously. There’s a big reason why these are so hot right now on Pinterest <— shameless plug for you to come follow me on Pinterest.
Anyhoo, with sheet pan meals, you just add simple ingredients in one layer on the sheet pan, add some seasoning, and pop it into the oven for less than 20 minutes (for this sea bass recipe, at least), and *poof* yummilicious dinner and hardly any clean-up.
On the note of easy cleanup, I highly recommend using either tin foil or parchment paper to make it even easier. I’m partial to parchment paper, but tin foil will do just as well. Oh and make sure your sheet pan is a rimmed baking sheet, not a flat cookie sheet to avoid any spills.
As you can imagine, the options for sheet pan dinners are endless – as long as you have your proteins and veggies that cook in roughly the same amount of time, you’re all set.
Just do a teencie weencie bit work ahead of time and let the oven do the rest. And it doesn’t disappoint!
I first made this recipe for my No-Fail Meals peeps and they loved it. Since then, I’ve made this baked sea bass sheet pan recipe about 5 or 6 times now and, EVERY time, I’m still shocked at how easy it is to make. But what’s ever more amazingly delightful about this recipe is just how flavorful it is.
I mean, c’mon, all I’m adding is lemon juice, low sodium soy sauce, and some minced shallot…how is it THAT good? It’s like super oven magic.
Try this sheet pan recipe for yourself. Enjoy the ease. Love the clean-up. Be shocked by the intense flavors.
Baked Sea Bass & Zucchini Sheet Pan Recipe
Your love for sheet pan meals begins here.
- 2 tbsp lemon juice approx. 1 lemon, freshly squeezed
- 2 tbsp low sodium soy sauce
- 1 tbsp olive oil
- 2 6- oz fillets sea bass
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 large shallot minced
- 15 cremini mushrooms whole
- 4 small zucchini sliced in half lengthwise
Preheat oven to 500 degrees F and line a rimmed baking sheet with parchment paper.
In a small bowl, combine freshly squeezed lemon juice and low sodium soy sauce and then set aside.
Arrange sea bass filets, skin-side-down, at one end of the baking sheet.
Place the zucchini halves, cut-side-up, next to fish and then place 10 medium cremini mushrooms at the opposite end.
Season everything on the sheet pan with about 1/2 tsp. kosher salt and 1/4 tsp. ground black pepper.
Pile the minced shallot evenly on top of each fish fillet.
Drizzle the lemon and soy sauce mixture over the fish, zucchini, and mushrooms.
Place in the oven and bake until the fish is just opaque in center and the zucchini and mushrooms are tender, about 12-15 minutes.
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