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One Pan Lemon Garlic Kosher Fish (Shrimp-Style Recipe)

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PareveFish

This one-pan dish uses bite-size chunks of halibut or cod in place of shrimp, roasted with cherry tomatoes, peppers, red onion, garlic, olive oil, lemon, oregano and thyme until the fish is just cooked and the vegetables are blistered.

Even Pieces, Short Cooking

Cut the fish into similar-size chunks so they cook evenly. Roast the vegetables first until they start to soften, then add the fish for the last 10 to 12 minutes. Fish keeps cooking from residual heat, so take it out as soon as it’s opaque. Thicker pieces need 2 to 3 extra minutes.

Kosher Notes

Shrimp isn’t kosher, which is why this recipe uses firm white fish. It’s pareve. Halibut and cod are kosher.

Leftovers

Leftovers keep for 2 days and are good cold over a salad.

One Pan Lemon Garlic Kosher Fish (Shrimp-Style Recipe)
This kosher one-pan fish recipe captures all the flavors of classic lemon garlic shrimp using firm white fish, cherry tomatoes, and Mediterranean herbs.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Kosher, Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs halibut or cod fillets skin removed, cut into 1.5-inch chunks
  • 1 pint cherry tomatoes halved
  • 1 medium red bell pepper cut into 1-inch pieces
  • 1 medium yellow bell pepper cut into 1-inch pieces
  • 1 medium red onion cut into wedges
  • 4 cloves garlic minced
  • 1/4 cup olive oil
  • 2 lemons lemon juice and zest zested and juiced
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 1/4 cup fresh parsley chopped, for serving

What I use for this recipe

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Method
 

  1. Preheat your oven to 425°F. Pat the fish pieces completely dry with paper towels and season all over with half the salt and pepper.
  2. In a large oven-safe skillet or rimmed baking sheet, toss the cherry tomatoes, bell peppers, and red onion with 3 tablespoons of olive oil, oregano, thyme, and remaining salt and pepper.
  3. Roast the vegetables for 8 minutes, until they start to soften and the tomatoes begin to blister.
  4. Remove the pan from the oven and make space among the vegetables for the fish pieces. Add the fish to the pan and drizzle with the remaining tablespoon of olive oil.
  5. Sprinkle the minced garlic over everything and return to the oven for 6-8 minutes, until the fish flakes easily with a fork and is just cooked through.
  6. Remove from oven and immediately squeeze the lemon juice over everything and sprinkle with lemon zest. Let rest for 2 minutes.
  7. Garnish with fresh parsley and serve immediately with rice or crusty bread.

Notes

Don't overcook the fish - it will continue cooking a bit from residual heat. If your fish pieces are thicker than 1.5 inches, they may need an extra 2-3 minutes. Leftovers keep in the fridge for 2 days and are great cold over salad.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 420mg 18%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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