Happy Friday and hooray for a bonus post! The other night for dinner, I wanted something light and fresh. Summer fare for me should be light and fresh. Would you agree? I never follow my own rules, but anyway. Hah!

Fish and veggies are a good light meal. Normally I would even suggest grilling the fish *and* the veggies, but our grill is in sad shape and anyway the gas was empty.

So, sheet pan dinner it was. I hate heating up the oven when it’s hot, but it wasn’t like I was going to be cooking for hours, so it wasn’t that bad. Not counting the fish thawing time, this meal came together in under 30 minutes. I cooked everything on a cooking sheet with foil for 15 minutes at 425 degrees. The best part about it was probably the glaze that I made. What’s not to love about butter and olive oil and lemon juice?

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Ingredients:

2 whitefish fillets

Asparagus stalks

Baby white potatoes, chopped in half

 

Glaze Ingredients:

2 tbsp butter, melted

2 tbsp olive oil

juice of half a lemon

Pink Himalayan salt

Freshly ground black pepper

Handful of fresh basil, finely chopped

Whisk all ingredients together and pour/brush over fish and vegetables arranged on foil covered cooking sheet. Bake for 15 minutes at 425 degrees.