There’s nothing better than a super easy, hyper delicious weeknight meal. The kind of thing that comes together in roughly ten minutes yet is as satisfying as something that’s been on the stove all day long. This is a single sheet pan dish that can be served with any variety of sides. Roast potatoes, steamed vegetables, or a simple side salad. No matter how you cut it, this recipe is going to be a keeper!
I like to cook the fish as one big fillet with the skin on, but then when serving the skin is removed. The skin helps to protect the fish and keep it nice and moist, so it’s a good little tip for helping to keep your fish from drying out. I also like to finish the fish with a little O-Med Yuzu Olive Oil. It brings a nice brightness to the dish that helps the flavors to really pop.