Sheet Pan Roasted White Fish with Chimichurri
with cauliflower / sweet potatoes
- Cilantro leaves - 1/3 cup , chopped
- Parsley - 1/4 cup , chopped
- Garlic - 2 cloves
- Shallots - 1 clove , chopped
- Capers - 1 Tbsp , drained and rinsed
- Vinegar, red wine - 1 Tbsp
- Lime juice - 2 tsp
- Salt - 1/2 tsp
- Oil, cooking - 1/3 cup
- Sweet potatoes - 1 lb , cubed
- Cauliflower - 1 lb , florets
- Lemons - 1 , wedges
- Fish, any flaky white variety - 1 lb (like tilapia, cod, or snapper)
- Oil, olive - 2 Tbsp
Make chimichurri sauce - (Double if making Wednesday’s meal.) Combine cilantro, parsley, garlic, shallots, capers, vinegar, lime juice, salt, and cooking oil in a blender or a food processor. Blend until nearly smooth. Add more oil if it’s too thick. Season to taste with more salt or lime juice. (Can be done up to 5 days ahead)
Lemons - Slice into wedges.
Fish - Rinse and dry fish. Season with some salt and pepper.
Heat oven to 425F / 218C. Place one rack in the lower third and one in the upper third of the oven.
Toss sweet potatoes and cauliflower with olive oil and some salt and pepper. Spread out on a sheet pan. (Use two sheet pans if needed to prevent crowding.) Transfer the sheet pan to the lower rack of the oven and roast vegetables until very tender, flipping with a spatula halfway through cooking, 20 to 25 minutes.
Meanwhile, spray a second sheet pan with some nonstick cooking spray or brush it with some oil. You can also line it with parchment paper or foil (not on ingredients list) to make clean-up easy.
Spread the fish out on the prepared sheet pan. When the sweet potatoes and cauliflower are nearly tender, place the fish on the upper rack and bake until flaky and opaque, 6 to 12 minutes (depending on thickness).
When the fish is done cooking, squeeze half the lemon wedges over top.
Serve the fish and roasted vegetables with lemon wedges on the side and chimichurri sauce on top (reserve half the sauce if doubled). Enjoy!