Oven-Baked Redfish with Potatoes, Zucchini and Lemon-Dill

Juicy redfish fillets rest on crispy potatoes and zucchini, flavored in the oven with lemon, garlic and dill. An uncomplicated sheet pan dish that comes together with little effort.

By yumbelo-Küche · 2 servings · 40 minutes

Ingredients

• 400 g waxy potatoes
• 1 Stück zucchini
• 300 g redfish fillet
• 1 Stück lemon
• 1 Stück garlic clove
• 1 Bund dill
• 3 EL olive oil
• 1 TL sweet paprika powder
• salt
• pepper

Method

1. Preheat the oven to 200 °C conventional heat (top and bottom).
2. Wash the potatoes and cut them into slices about 1 cm thick. Toss them in a bowl with 1 tbsp olive oil, a pinch of salt and the paprika powder, then spread them on a baking sheet lined with parchment paper.
3. Bake the potatoes in the oven for 15 minutes.
4. Halve the zucchini lengthwise and slice them into thin half-moons. Finely chop the garlic, roughly chop the dill, and halve the lemon; slice one half into rounds and squeeze the other.
5. Add the zucchini to the potatoes on the baking sheet and bake everything for another 10 minutes.
6. Pat the redfish dry, season with salt and pepper, and drizzle with a little lemon juice. Brush with the garlic, half of the dill and 1 tbsp olive oil.
7. Place the fish on the vegetables and bake everything for another 10 to 12 minutes, until the fish is opaque and tender in the center.
8. Drizzle with the remaining dill, the lemon slices and the remaining olive oil, and serve immediately.