This light and nourishing dish is perfect for a clean, satisfying meal. Tender grilled white fish, caramelized sweet potato slices, and crispy roasted zucchini come together for a balanced plate rich in protein, fiber, and vitamins β all with minimal ingredients and maximum flavor.
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1 white fish fillet (cod, haddock, or tilapia)
1 small sweet potato, sliced into rounds
1 medium zucchini, thinly sliced
2 tbsp olive oil
Salt & black pepper, to taste
1 tsp garlic powder
1/2 tsp paprika or chili flakes (optional)
Lemon wedge, for serving
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Prepare the Vegetables
Preheat the oven to 200Β°C (400Β°F).
Coat sweet potato slices and zucchini slices with 1β1.5 tbsp olive oil, salt, pepper, and garlic powder.
Arrange on a baking sheet and roast 20β25 minutes, flipping halfway, until golden and tender.
Cook the Fish
Pat fish dry and season with salt, pepper, and paprika.
Heat 1 tbsp olive oil in a pan (or preheat the grill).
Cook fish 3β4 minutes per side until flaky and lightly golden.
Assemble
Plate your grilled fish alongside the roasted sweet potatoes and zucchini.
Add a squeeze of fresh lemon for brightness.
Serve
Enjoy warm as a wholesome, nutrient-dense lunch or dinner.
Prep Time: 10 mins
Cooking Time: 25 mins
Total Time: 35 mins
Kcal: ~420 per serving
Servings: 1