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Baked Sea Bass And Zucchini Sheet Pan Recipe
Lacey Baier of A Sweet Pea Chef
Easy, healthy, quick, and totally delicious Baked Sea Bass And Zucchini Sheet Pan Recipe.
4.60
from
5
votes
Print Recipe
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course
Dinner
Cuisine
American
Servings
2
Calories
271
kcal
Equipment
mixing bowl
Rimmed Baking Sheet
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Ingredients
1x
2x
3x
2
tablespoon
lemon juice
approx. 1 lemon, freshly squeezed
2
tablespoon
low sodium soy sauce
1
tablespoon
olive oil
2 6-
oz
fillets sea bass
¼
teaspoon
kosher salt
¼
teaspoon
ground black pepper
1
large shallot
minced
15
cremini mushrooms
whole
4
small zucchini
sliced in half lengthwise
Instructions
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 ½ tsp. kosher salt and ¼ 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.
Nutrition
Calories:
271
kcal
Carbohydrates:
20.1
g
Protein:
39
g
Fat:
4.8
g
Saturated Fat:
1.2
g
Cholesterol:
69.7
mg
Sodium:
614.8
mg
Fiber:
4.5
g
Sugar:
11
g
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