20 Delicious Fish and Vegetable Recipes Healthy

Dive into a sea of flavor with our roundup of 20 Delicious Fish and Vegetable Recipes Healthy! Perfect for home cooks looking to whip up quick, nutritious meals that don’t skimp on taste. Whether you’re craving a light, seasonal dish or a comforting dinner, these recipes are sure to inspire your next kitchen adventure. Keep reading to discover dishes that will delight your palate and nourish your body.

Grilled Salmon with Asparagus and Lemon Butter Sauce

Ready to whip up a dish that’s both elegant and easy? Grilled salmon with asparagus and lemon butter sauce is your go-to for a quick, flavorful meal.

Ingredients

• 2 salmon fillets, about 6 oz each
• A bunch of asparagus, trimmed
• 2 tbsp butter
• A splash of olive oil
• 1 lemon, juiced
• A couple of garlic cloves, minced
• Salt and pepper, just a pinch

Instructions

1. Preheat your grill to medium-high, around 400°F.
2. Season the salmon fillets with salt and pepper on both sides.
3. Toss the asparagus with a splash of olive oil, salt, and pepper.
4. Place the salmon and asparagus on the grill. Cook the salmon for about 4-5 minutes per side, until it flakes easily with a fork. Grill the asparagus for 3-4 minutes, until tender but still crisp.
5. While the grill works its magic, melt the butter in a small saucepan over low heat. Add the minced garlic and cook for 1 minute until fragrant.
6. Stir in the lemon juice to the butter mixture, then remove from heat.
7. Once everything is off the grill, drizzle the lemon butter sauce over the salmon and asparagus.

Enjoy the perfectly grilled salmon with a crispy exterior and tender, flaky inside. The asparagus adds a fresh crunch, while the lemon butter sauce brings a bright, rich finish. Serve it over a bed of quinoa for an extra hearty meal.

Pan-Seared Cod with Roasted Brussels Sprouts

Great for a quick, healthy dinner, this pan-seared cod with roasted Brussels sprouts is a no-fuss meal that delivers on flavor and texture.

Ingredients

• 2 cod fillets, about 6 oz each
• A couple of cups of Brussels sprouts, halved
• 2 tbsp olive oil
• A splash of lemon juice
• Salt and pepper, just enough to season
• 1 tbsp butter
• A pinch of red pepper flakes

Instructions

1. Preheat your oven to 400°F.
2. Toss the Brussels sprouts with 1 tbsp olive oil, salt, and pepper on a baking sheet.
3. Roast in the oven for 20 minutes, until crispy and golden. Tip: Shake the pan halfway for even cooking.
4. Season the cod fillets with salt, pepper, and a pinch of red pepper flakes.
5. Heat the remaining olive oil in a pan over medium-high heat.
6. Place the cod in the pan, skin-side down, and cook for 4 minutes without moving. Tip: Press gently to ensure even searing.
7. Flip the cod and add the butter to the pan. Cook for another 3 minutes, basting the fish with the melted butter.
8. Squeeze a splash of lemon juice over the cod right before removing from the pan.

Enjoy the crispy skin of the cod against the tender, flaky meat, paired with the caramelized crunch of Brussels sprouts. Serve it over a bed of quinoa for an extra protein boost.

Baked Tilapia with Spinach and Tomatoes

You’ll love this Baked Tilapia with Spinach and Tomatoes for a quick, healthy dinner. It’s packed with flavor and ready in no time.

Ingredients

• 4 tilapia fillets
• A couple of cups of fresh spinach
• A handful of cherry tomatoes, halved
• A splash of olive oil
• 2 cloves of garlic, minced
• A pinch of salt and pepper
• A squeeze of lemon juice

Instructions

1. Preheat your oven to 375°F.
2. Drizzle a baking dish with a splash of olive oil.
3. Lay the tilapia fillets in the dish, season with a pinch of salt and pepper.
4. Scatter the minced garlic over the fillets.
5. Top with fresh spinach and halved cherry tomatoes.
6. Drizzle another splash of olive oil over the top.
7. Bake for 15 minutes, or until the fish flakes easily with a fork.
8. Squeeze lemon juice over the dish before serving.

Great for a light meal, the tilapia stays moist, and the tomatoes add a sweet burst. Try serving it over quinoa for extra protein.

Herb-Crusted Halibut with Steamed Green Beans

Zesty and fresh, this dish brings the ocean to your plate with minimal fuss. Perfect for a quick weeknight dinner that feels gourmet.

Ingredients

• 2 halibut fillets, about 6 oz each
• A couple of sprigs of fresh thyme
• A handful of fresh parsley
• 1/2 cup of panko breadcrumbs
• A splash of olive oil
• 1/2 lb of green beans, trimmed
• 1 lemon, zested and juiced
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 400°F.
2. Chop the thyme and parsley finely, then mix with panko, lemon zest, a splash of olive oil, salt, and pepper in a bowl.
3. Pat the halibut fillets dry and press the herb mixture onto the top of each fillet.
4. Place the fillets on a baking sheet and bake for 12-15 minutes, until the crust is golden and the fish flakes easily.
5. While the fish bakes, steam the green beans for 5-7 minutes until bright green and tender-crisp.
6. Drizzle the green beans with a bit of olive oil and a squeeze of lemon juice before serving.

Keep the halibut’s crust crispy by not overcrowding the baking sheet. The green beans should retain a slight crunch for the best texture. Serve this dish with a side of quinoa or a crisp white wine to complement the flavors.

Spicy Tuna and Avocado Salad

Fancy a quick, healthy meal that packs a punch? This Spicy Tuna and Avocado Salad is your go-to for a flavorful, no-fuss dish.

Ingredients

– 2 cans of tuna, drained
– 1 ripe avocado, diced
– A couple of tbsp of mayonnaise
– A splash of lime juice
– 1 tsp of sriracha sauce
– A pinch of salt
– A handful of cilantro, chopped
– 1/2 cup of cherry tomatoes, halved

Instructions

1. In a large bowl, flake the drained tuna with a fork.
2. Add the diced avocado to the bowl, gently mixing to avoid mashing the avocado too much.
3. Stir in the mayonnaise, lime juice, and sriracha sauce until everything is well combined.
4. Season with a pinch of salt, adjusting according to your preference.
5. Fold in the chopped cilantro and halved cherry tomatoes for a fresh crunch.
6. Let the salad chill in the fridge for 10 minutes to meld the flavors together.
Tip: For an extra kick, add more sriracha sauce. Tip: Use ripe but firm avocados to keep the salad from becoming too mushy. Tip: Serve on toasted bread for a hearty sandwich option.
The salad is creamy with a spicy kick, and the cherry tomatoes add a juicy burst. Perfect as a standalone dish or scooped onto crackers for a light snack.

Garlic Butter Shrimp with Zucchini Noodles

Just when you thought shrimp couldn’t get any better, this garlic butter version with zucchini noodles proves you wrong. It’s quick, flavorful, and light.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 medium zucchinis, spiralized into noodles
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• A splash of lemon juice
• A couple of tbsp of fresh parsley, chopped
• Salt and pepper, just enough to season

Instructions

1. Heat a large skillet over medium heat. Add 2 tbsp butter until melted.
2. Add the shrimp to the skillet. Season with salt and pepper. Cook for 2 minutes per side, until pink. Remove shrimp and set aside.
3. In the same skillet, add the remaining 1 tbsp butter and minced garlic. Cook for 30 seconds, until fragrant.
4. Add the zucchini noodles to the skillet. Toss with the garlic butter for 2 minutes, until just tender.
5. Return the shrimp to the skillet. Add a splash of lemon juice and toss everything together for another minute.
6. Remove from heat. Sprinkle with chopped parsley before serving.

Make sure the zucchini noodles are just tender to keep their crunch. The shrimp should be juicy, not rubbery. Serve immediately for the best texture, maybe with a sprinkle of red pepper flakes for heat.

Blackened Catfish with Collard Greens

Just when you thought weeknight dinners couldn’t get any easier, this Blackened Catfish with Collard Greens comes along. It’s a flavor-packed meal that’s ready in no time.

Ingredients

• 2 catfish fillets
• a couple of cups of chopped collard greens
• a splash of olive oil
• 1 tbsp of blackened seasoning
• a pinch of salt
• 1/2 cup of chicken broth
• a dash of apple cider vinegar

Instructions

1. Preheat your skillet over medium-high heat for about 2 minutes until it’s hot.
2. Rub the catfish fillets with the blackened seasoning and a pinch of salt.
3. Add a splash of olive oil to the skillet, then place the catfish fillets in. Cook for 3 minutes on each side until the seasoning forms a crust.
4. Remove the catfish from the skillet and set aside on a plate.
5. In the same skillet, add the chopped collard greens, chicken broth, and a dash of apple cider vinegar. Stir to combine.
6. Cover the skillet and let the collard greens cook for 5 minutes until they’re tender but still bright green.
7. Uncover the skillet and let any remaining liquid cook off for about 1 minute.
8. Serve the blackened catfish on top of the collard greens.

Crispy on the outside, tender on the inside, the catfish pairs perfectly with the slightly bitter collard greens. Try squeezing a little lemon over the top for an extra zing.

Salmon and Kale Quinoa Bowl

For a nutritious and satisfying meal, this Salmon and Kale Quinoa Bowl packs flavor and health in one dish. Fresh ingredients come together for a quick, balanced dinner.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 tbsp olive oil
• 2 salmon fillets, skin on
• A couple of cups of kale, chopped
• A splash of lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 avocado, sliced
• A handful of cherry tomatoes, halved

Instructions

1. Preheat your oven to 375°F.
2. In a medium pot, combine quinoa and water. Bring to a boil, then cover and simmer for 15 minutes. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
3. While quinoa cooks, heat olive oil in a pan over medium-high. Season salmon with salt and pepper, then place skin-side down. Cook for 4 minutes, flip, and cook for another 3 minutes. Tip: Don’t move the salmon too soon to get a crispy skin.
4. Remove salmon from pan. In the same pan, add kale and a splash of lemon juice. Sauté for 2 minutes until slightly wilted.
5. Fluff quinoa with a fork and divide between two bowls. Top with kale, salmon, avocado, and cherry tomatoes. Tip: Drizzle with a little more olive oil for extra richness.

Key to this bowl’s appeal is the contrast between the crispy salmon and creamy avocado. Serve it with an extra squeeze of lemon for a bright finish.

Fish Tacos with Cabbage Slaw

Perfect for a quick dinner, these fish tacos with cabbage slaw are a breeze to make. Packed with flavor, they’re sure to be a hit.

Ingredients

• 1 lb white fish fillets, like cod or tilapia
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• Salt, just a pinch
• 8 small corn tortillas
• 2 cups shredded cabbage
• 1/4 cup sour cream
• A splash of lime juice
• A handful of chopped cilantro

Instructions

1. Preheat your skillet over medium heat with 2 tbsp olive oil.
2. Season the fish fillets with chili powder, garlic powder, cumin, and a pinch of salt.
3. Cook the fish in the skillet for about 3-4 minutes per side, until it flakes easily with a fork. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Warm the tortillas in a dry skillet for about 30 seconds each side. Tip: Keep them wrapped in a towel to stay warm.
5. Mix the shredded cabbage with sour cream, lime juice, and cilantro for the slaw.
6. Flake the cooked fish into chunks.
7. Assemble the tacos by placing fish and slaw on each tortilla. Tip: Add a extra squeeze of lime for a zesty kick.

Vibrant and crunchy, these tacos are a textural dream. Serve them with a side of black beans for a complete meal.

Seared Scallops with Pea Puree

Nothing beats the simplicity and elegance of seared scallops paired with a smooth pea puree. It’s a dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• a dozen fresh scallops
• a cup of frozen peas
• a splash of olive oil
• a couple of tablespoons of butter
• a clove of garlic, minced
• a squeeze of lemon juice
• salt and pepper

Instructions

1. Thaw the peas by running them under warm water for a minute.
2. Blend the peas with a splash of olive oil until smooth. Season with salt and pepper to taste.
3. Heat a pan over medium-high heat and add a tablespoon of butter.
4. Once the butter is melted and bubbling, add the scallops. Make sure they’re dry to get a good sear.
5. Sear the scallops for 2 minutes on each side until golden brown. Don’t overcrowd the pan.
6. Remove the scallops from the pan and let them rest on a plate.
7. In the same pan, add the minced garlic and cook for 30 seconds until fragrant.
8. Add the pea puree to the pan and warm it through for a minute.
9. Plate the pea puree first, then top with the scallops. Finish with a squeeze of lemon juice.

Perfectly seared scallops should have a crispy exterior and a tender, juicy interior. The sweet pea puree complements the scallops’ richness beautifully. Try garnishing with microgreens for an extra pop of color and freshness.

Trout Almondine with Roasted Carrots

Craving a dish that’s both elegant and easy? Trout Almondine with Roasted Carrots is your answer. It’s a perfect blend of crispy, buttery fish and sweet, tender carrots.

Ingredients

• 2 trout fillets, skin on
• A handful of sliced almonds
• A couple of carrots, sliced into sticks
• A splash of olive oil
• 2 tbsp butter
• A squeeze of lemon juice
• Salt and pepper, just enough to season

Instructions

1. Preheat your oven to 400°F. Toss the carrot sticks with a splash of olive oil, salt, and pepper. Spread them on a baking sheet.
2. Roast the carrots for 20 minutes, flipping halfway, until they’re caramelized and tender.
3. While the carrots roast, heat a large skillet over medium heat. Add the butter and let it melt until it’s just starting to brown.
4. Season the trout fillets with salt and pepper. Place them skin-side down in the skillet. Cook for 3-4 minutes until the skin is crispy.
5. Flip the fillets carefully. Add the sliced almonds to the skillet around the fish. Cook for another 3 minutes until the fish is just cooked through and the almonds are toasted.
6. Drizzle a squeeze of lemon juice over the fish right before serving.

Very flaky trout meets the crunch of almonds, while the roasted carrots add a sweet contrast. Serve it with a side of quinoa or a simple green salad for a complete meal.

Cajun Fish with Okra and Tomatoes

You’ve got to try this Cajun Fish with Okra and Tomatoes for a quick, flavorful dinner that packs a punch. It’s a one-pan wonder that brings the heat and the comfort in every bite.

Ingredients

• 1 lb of firm white fish fillets, like cod or halibut
• A couple of cups of fresh okra, sliced
• 1 can (14.5 oz) of diced tomatoes, undrained
• A splash of olive oil
• 2 tbsp of Cajun seasoning
• 1 tsp of garlic powder
• Half a lemon, juiced
• A pinch of salt

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat.
2. Season the fish fillets with Cajun seasoning and garlic powder on both sides.
3. Place the fish in the skillet and cook for 3-4 minutes per side, until golden and just cooked through. Tip: Don’t overcrowd the pan to ensure a good sear.
4. Remove the fish from the skillet and set aside on a plate.
5. In the same skillet, add the sliced okra and sauté for about 5 minutes, until slightly tender.
6. Stir in the diced tomatoes with their juice and let the mixture simmer for another 5 minutes. Tip: The okra will release a natural thickener, giving the sauce body.
7. Return the fish to the skillet, nestling it into the okra and tomato mixture. Squeeze the lemon juice over the top and sprinkle with a pinch of salt.
8. Cover and let everything heat through for about 2 minutes. Tip: This step allows the flavors to meld beautifully.

Rich in flavor with a slight crunch from the okra, this dish is a vibrant mix of spicy and tangy. Serve it over a bed of steamed rice or with a side of crusty bread to soak up the delicious sauce.

Lemon Garlic Swordfish with Broccoli

Craving something light yet flavorful? This Lemon Garlic Swordfish with Broccoli is a quick, healthy dish that packs a punch.

Ingredients

• 2 swordfish steaks, about 6 oz each
• A couple of cups of broccoli florets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• The zest and juice of 1 lemon
• A splash of white wine (optional)
• Salt and pepper to season

Instructions

1. Preheat your oven to 400°F.
2. Season the swordfish steaks with salt and pepper on both sides.
3. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the swordfish steaks and sear for 2 minutes per side. Tip: Don’t move the steaks around to get a good sear.
4. Transfer the skillet to the oven and bake for 8 minutes. Tip: The fish is done when it flakes easily with a fork.
5. Meanwhile, in another pan, heat the remaining olive oil over medium heat. Add the garlic and sauté for 30 seconds until fragrant.
6. Add the broccoli florets and a splash of white wine. Cover and cook for 5 minutes, stirring occasionally. Tip: The broccoli should be bright green and slightly tender.
7. Remove the swordfish from the oven. Squeeze lemon juice over the fish and sprinkle with lemon zest.
8. Serve the swordfish with the broccoli on the side.

Ready to enjoy? The swordfish is juicy and rich, perfectly balanced by the tangy lemon and garlic. Try serving it over a bed of quinoa for an extra hearty meal.

Fish Curry with Mixed Vegetables

Here’s a straightforward way to whip up a comforting fish curry packed with veggies. Perfect for a quick, nutritious meal.

Ingredients

• 1 lb white fish fillets, cut into chunks
• 2 cups mixed vegetables (like bell peppers, carrots, and peas)
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 can (14 oz) coconut milk
• 2 tbsp curry powder
• A splash of vegetable oil
• A couple of cilantro sprigs for garnish
• Salt, just enough to season

Instructions

1. Heat a splash of vegetable oil in a large pan over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion turns translucent, about 3 minutes.
3. Sprinkle in the curry powder, stirring constantly for 1 minute to toast the spices.
4. Pour in the coconut milk, stirring to combine with the spices. Bring to a gentle simmer.
5. Add the mixed vegetables to the pan. Cook for 5 minutes, or until they start to soften.
6. Gently place the fish chunks into the curry. Cover and simmer for 8-10 minutes, or until the fish is cooked through.
7. Season with salt to taste. Garnish with cilantro before serving.

Great for a cozy dinner, this curry boasts a creamy texture with a hint of spice. Serve it over steamed rice or with a side of naan for a complete meal.

Pesto Salmon with Roasted Cauliflower

Unbelievably simple yet packed with flavor, this dish combines tender salmon with crispy cauliflower for a meal that’s both nutritious and satisfying.

Ingredients

• 2 salmon fillets, about 6 oz each
• 1 small head of cauliflower, cut into florets
• 2 tbsp of pesto
• A splash of olive oil
• A pinch of salt and pepper
• A couple of lemon wedges for serving

Instructions

1. Preheat your oven to 400°F.
2. Toss the cauliflower florets with a splash of olive oil, salt, and pepper on a baking sheet. Tip: Spread them out so they roast evenly.
3. Roast the cauliflower for 20 minutes, flipping halfway through, until golden and crispy.
4. While the cauliflower roasts, season the salmon fillets with salt and pepper.
5. Spread 1 tbsp of pesto on top of each salmon fillet. Tip: Use the back of a spoon for an even layer.
6. After the cauliflower has roasted for 20 minutes, push it to one side of the baking sheet and add the salmon fillets to the other side.
7. Roast everything together for another 12-15 minutes, until the salmon is cooked through and flakes easily with a fork. Tip: Don’t overcook the salmon to keep it moist.
8. Serve the pesto salmon and roasted cauliflower with lemon wedges on the side.

Kick back and enjoy the contrast of the crispy cauliflower against the moist, flavorful salmon. Perfect for a quick weeknight dinner or impressing guests with minimal effort.

Snapper with Mango Salsa and Grilled Corn

Nothing beats the fresh, vibrant flavors of snapper paired with sweet mango salsa and smoky grilled corn. Perfect for summer evenings, this dish is a breeze to make.

Ingredients

• 2 snapper fillets, about 6 oz each
• A couple of ears of corn, husks on
• 1 ripe mango, diced
• A handful of cilantro, chopped
• 1 small red onion, finely diced
• A splash of lime juice
• A drizzle of olive oil
• Salt and pepper to season

Instructions

1. Preheat your grill to medium-high, about 400°F.
2. Season the snapper fillets with salt and pepper, then drizzle with olive oil.
3. Grill the corn in husks for 15 minutes, turning occasionally, until charred. Tip: Soak corn in water for 10 minutes before grilling to prevent burning.
4. Remove corn from grill, let cool, then shuck and slice kernels off the cob.
5. While corn cooks, mix mango, cilantro, red onion, and lime juice in a bowl for the salsa.
6. Grill snapper fillets for 3-4 minutes per side, until flesh flakes easily. Tip: Don’t overcrowd the grill to ensure even cooking.
7. Serve snapper topped with mango salsa and a side of grilled corn. Tip: For extra flavor, brush corn with a bit of butter before serving.

Enjoy the snapper’s tender flakiness against the salsa’s sweet crunch. Try serving it over a bed of quinoa for a hearty twist.

Tuna Steak with Stir-Fried Bok Choy

You’ve got a craving for something savory and satisfying, and this tuna steak with stir-fried bok choy hits the spot. It’s quick, flavorful, and packed with nutrients.

Ingredients

– 2 tuna steaks (about 6 oz each)
– A couple of bok choy heads, chopped
– 2 tbsp olive oil
– A splash of soy sauce
– 1 tsp minced garlic
– A pinch of red pepper flakes
– Salt, just a sprinkle

Instructions

1. Heat 1 tbsp olive oil in a pan over medium-high heat until it shimmers.
2. Season tuna steaks with salt and sear for 2 minutes per side for medium-rare. Tip: Don’t move the steaks while searing to get a perfect crust.
3. Remove tuna from the pan and let it rest on a plate.
4. In the same pan, add the remaining olive oil and minced garlic. Stir for 30 seconds until fragrant.
5. Toss in the chopped bok choy and red pepper flakes. Stir-fry for 3-4 minutes until leaves wilt but stems stay crisp. Tip: High heat is key for that restaurant-style stir-fry.
6. Add a splash of soy sauce to the bok choy, stir for another minute, then remove from heat.
7. Slice the tuna against the grain for tender bites. Tip: Use a sharp knife to keep the slices neat.
A perfectly seared tuna steak pairs beautifully with the crisp-tender bok choy. Serve it over a bed of rice or with a side of avocado for extra creaminess.

Mahi Mahi with Sweet Potato Mash

Even on the busiest weeknights, this Mahi Mahi with Sweet Potato Mash comes together in a flash. It’s a hearty, flavorful dish that feels gourmet without the fuss.

Ingredients

• 2 Mahi Mahi fillets, about 6 oz each
• A couple of sweet potatoes, peeled and cubed
• A splash of olive oil
• 1 tbsp butter
• A pinch of salt and pepper
• 1/2 cup milk
• A sprinkle of cinnamon

Instructions

1. Preheat your oven to 400°F.
2. Toss the sweet potato cubes with a splash of olive oil and a pinch of salt. Spread them on a baking sheet.
3. Roast the sweet potatoes for 25 minutes, or until they’re soft and slightly caramelized.
4. While the sweet potatoes roast, heat a skillet over medium-high heat. Add a splash of olive oil.
5. Season the Mahi Mahi fillets with salt and pepper. Place them in the skillet.
6. Cook the fillets for 4 minutes on each side, or until the fish flakes easily with a fork.
7. Transfer the roasted sweet potatoes to a bowl. Add the butter, milk, and a sprinkle of cinnamon. Mash until smooth.
8. Serve the Mahi Mahi over a bed of sweet potato mash.

Here’s the dish offers a perfect balance of sweet and savory, with the Mahi Mahi’s mild flavor complementing the rich, creamy mash. Try garnishing with fresh herbs for an extra pop of color and flavor.

Cod Piccata with Artichokes

Bold flavors meet in this Cod Piccata with Artichokes, a dish that’s as easy to make as it is impressive. Perfect for a weeknight dinner that feels special.

Ingredients

– 4 cod fillets (about 6 oz each)
– A couple of tbsp of olive oil
– 1 cup of chicken broth
– A splash of white wine (about 1/4 cup)
– Juice of 1 lemon
– 2 tbsp of capers, drained
– 1 can (14 oz) of artichoke hearts, drained and halved
– A handful of fresh parsley, chopped
– Salt and pepper to season

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season cod fillets with salt and pepper, then add to the skillet. Cook for 3-4 minutes per side until golden. Remove and set aside.
3. In the same skillet, add chicken broth, white wine, and lemon juice. Bring to a simmer, scraping up any browned bits for extra flavor.
4. Stir in capers and artichoke hearts, simmering for 2 minutes to let the flavors meld.
5. Return the cod to the skillet, spooning the sauce over the fillets. Cook for another 2 minutes until the fish is flaky.
6. Sprinkle with chopped parsley before serving.
Tip: Don’t overcrowd the skillet to ensure the cod gets a nice sear.
Tip: Fresh lemon juice makes a difference; skip the bottled stuff.
Tip: Artichoke hearts can be salty; taste the sauce before adding extra salt.
Now you’ve got a dish with tender cod, tangy sauce, and hearty artichokes. Try serving it over a bed of quinoa for a complete meal.

Barramundi with Roasted Beet Salad

Savory and vibrant, this dish combines tender barramundi with earthy roasted beets for a meal that’s as nutritious as it is delicious.

Ingredients

• 2 barramundi fillets (about 6 oz each)
• 3 medium beets, peeled and diced
• A couple of tbsp olive oil
• A splash of balsamic vinegar
• 1 tsp honey
• A pinch of salt and pepper
• 1/2 cup arugula
• 1/4 cup crumbled goat cheese

Instructions

1. Preheat your oven to 400°F.
2. Toss the diced beets with a tbsp of olive oil, salt, and pepper. Spread them on a baking sheet.
3. Roast the beets for 25 minutes, or until tender when pierced with a fork.
4. While the beets roast, heat a tbsp of olive oil in a skillet over medium-high heat.
5. Season the barramundi fillets with salt and pepper.
6. Cook the fillets skin-side down for 4 minutes, then flip and cook for another 3 minutes.
7. In a small bowl, whisk together balsamic vinegar and honey for the dressing.
8. Combine the roasted beets, arugula, and goat cheese in a bowl. Drizzle with the dressing.
9. Serve the barramundi on top of the beet salad.

With its crispy skin and flaky texture, the barramundi pairs perfectly with the sweet and tangy beet salad. Try garnishing with extra arugula for a peppery kick.

Conclusion

We hope this roundup of 20 Delicious Fish and Vegetable Recipes inspires your next healthy meal! Each dish is a testament to how tasty and nutritious eating can be. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest for easy access. Happy cooking!