Sheet Pan Greek Fish with Feta, Tomatoes, Potatoes and Recipe
broccolini Sheet pan dinners are the way to go during the week—easy, simple cleanup and crowd pleasers! This recipe is also great with butterflied chicken breasts. If you are serving more than four people, add a second sheet and double the recipe (and use convection).
Ingredients
- 1 lb russet potatoes, peeled and cut into
- wedges
- ¼ cup (4 tbsp) olive oil, divided
- 3 tsp dried oregano, separated
- 4 cloves garlic, smashed and chopped a little
- 1 lemon, cut into small wedges
- 2 garlic cloves, chopped finely
- 2 tsp kosher salt
- Plenty of freshly ground pepper
- 4 170-g/6-oz servings of fish (cod. salmon, sea
- bass, sea bream, swordfish or any fish you
- like)
- 1 bunch broccolini, ends trimmed and peeled
- if tough
- 1 cup grape or cherry tomatoes, halved
- ½ cup pitted green or black olives, roughly
- chopped, optional
- About 113 g or 4 oz creamy feta cheese,
- broken into 1- to 2-inch pieces
Instructions
- 1
Preheat the oven to 425˚F regular of 400˚F convection (see headnote).
- 2
On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the olive oil and 1 teaspoon of oregano. Scatter the smashed garlic and lemon wedges around the potatoes and roast for 25 minutes.
- 3
In the meantime, mix together the remaining olive oil (3 tablespoons), finely chopped garlic, kosher salt and pepper. On your work surface (I line it with parchment paper), season the fish with half of this mixture. Then use the remaining mixture to toss with the broccolini and tomatoes.
- 4
After the 25 minutes, remove the potatoes from the oven and nestle the fish in and around them. Scatter and nestle the broccolini, tomatoes and olives around the fish and potatoes. Then place the feta in the empty spots.
- 5
Return the pan to the oven and bake for 12-20 minutes or until the fish is cooked; it should flake when pierced with a fork. Serves 4.
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
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Frequently Asked Questions
How do I make Sheet Pan Greek Fish with Feta, Tomatoes, Potatoes and?
This Sheet Pan Greek Fish with Feta, Tomatoes, Potatoes and recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 19 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this sheet pan greek fish with feta, tomatoes, potatoes and ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.