fish, green beans and potatoes on a plate for a sheet pan dinner
Print

Sheet Pan Dinner with Fish and Brown Butter Sauce

This simple sheet pan dinner is easy and versatile. Throw any kind of fish, veggies and potatoes onto your pan, make an easy but magical 3 ingredient brown butter sauce on the side and dinner is ready!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 537kcal
Author Ann Otis

Ingredients

  • 2 tablespoon olive oil
  • 4 6 oz haddock fillets or tilapia, salmon, cod etc.
  • 3/4 lb green beans trimmed
  • 2 lbs new potatoes sliced in half (or regular potatoes, cut into 3/4-inch pieces)
  • salt and pepper to taste

Brown Butter Sauce

  • 8 tablespoons unsalted butter (one stick)
  • 1 lemon zested and juiced (3 tablespoons of juice are needed)
  • 3 tablespoons dijon mustard

Instructions

  • Preheat the oven to 400 degrees F. 
  • On a large (half-sheet) sheet pan, toss the halved potatoes with one tablespoon of olive oil and sprinkle with a large pinch of salt and pepper. Bake in the preheated oven for 15 minutes, until almost tender, tossing once.
  • Remove the pan from the oven and toss the potatoes to one side. Add remaining tablespoon of olive oil to the other side of the pan and spread it around. Add the fish filets and green beans, spreading things out in one layer, as much as possible. Sprinkle with salt and pepper, and a little olive oil if desired. Return to the oven and bake for an additional 10-15 minutes, until the fish flakes easily with a fork. (This may take more or less time depending on the type of fish used).

Brown Butter Sauce

  • While things are in the oven, make the sauce. 
    Melt the butter over medium heat in a light-colored saucepan or skillet. Swirling the pan occasionally, cook until the butter solids begin to brown at the bottom of the pan and the butter turns golden and starts to smell nutty. Remove from heat immediately and transfer to a small bowl or measuring cup.
    Brown butter in a light-colored saucepan
  • Add zest of one lemon and 3 tablespoons of lemon juice, and mustard. Whisk or blitz with an immersion blender until emulsified. Season with salt and pepper to taste. Pour over plated fish and vegetables. It is a rich sauce, so use judiciously ;). 

Notes

Brown butter sauce adapted from The Kitchn 3-ingredient sauce.

Nutrition

Calories: 537kcal | Carbohydrates: 46g | Protein: 43g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 151mg | Sodium: 627mg | Potassium: 1793mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1065IU | Vitamin C: 56mg | Calcium: 93mg | Iron: 3.2mg