Lemon Garlic Butter Fish with Asparagus

This heart-healthy recipe is packed with flavor and nutrients and is a cinch to make – all on one sheet pan.

One of the main ingredients, asparagus, is filled with good-for-you vitamins and minerals, such as folate and vitamins A, C and K. The halibut provides omega-3 fatty acids, which support a healthy heart.

Safety tip: When arranging the ingredients for this recipe, place in this order on the sheet pan: asparagus, potatoes, tomatoes, fish. It’s best to keep the fish by the tomatoes because there is less potential for the raw juices to be absorbed, whereas putting the fish by the starchy potatoes or fibrous asparagus poses more of a risk.

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Photo credit: A Healthier Michigan

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one-sheet pan lemon garlic fish



  • 3 tsp. capers, if large, cut in half
  • 4 Tbsp. butter, melted
  • 3 small cloves garlic (finely minced)
  • 6 Tbsp. lemon juice
  • 2 tsp. lemon zest
  • 2 tsp. Italian seasoning
  • 2 tsp. parsley, chopped

Sheet Pan

  • 1 pound asparagus, trimmed
  • 6 Tbsp. olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 1-2 pounds redskin potatoes, cleaned and quartered or halved
  • 1 1/2 cups cherry or grape tomatoes
  • 4 (6-ounce) cod or halibut fillets
  • 2 Tbsp. chopped fresh parsley leaves, for garnish

Lemon Garlic Butter Fish with Asparagus

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a small bowl, whisk together sauce ingredients: capers, butter, garlic, lemon juice, lemon zest and Italian seasoning; reserve 4 tablespoons sauce and set aside for serving.
3. Prepare baking sheet with a sheet of parchment paper and/or cooking spray.
4. Place asparagus in a single layer onto one side of the prepared baking sheet. Stir in two Tbsp. olive oil; season with salt and pepper, to taste.
5. Place potatoes in a single layer next to the asparagus. Toss in some oil and season with salt and pepper to taste.
6. Place tomatoes in a single layer in the middle of the prepared baking sheet next to potatoes. Stir in remaining 2 Tbsp. olive oil; season with salt and pepper to taste.
7. Place cod or halibut in a single layer onto the opposite side of the prepared baking sheet. Drizzle with about half of the sauce mixture.
8. Drizzle the rest of sauce mixture over the vegetables.
9. Place into oven and bake until fish flakes easily with a fork and the tomatoes begin to burst and have softened, about 11-13 minutes.
10. Serve with reserved butter mixture and garnish with parsley, if desired. Enjoy!

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