Sheet Pan Harissa Fish with Roasted Vegetables

Step 1

Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Pat the fish fillets dry with a clean paper towel by gently pressing them all over — this helps them cook evenly and brown better.

Step 3

Spread the harissa paste and olive oil together in a small bowl, then stir with a spoon until the mixture looks smooth and uniform.

Step 4

Pour 2 tablespoons of the harissa-oil mixture onto a large sheet pan and use your fingers to spread it across the entire surface.

Step 5

Spread the zucchini or bell pepper pieces in a single layer across the pan, then sprinkle with a pinch of salt and pepper.

Step 6

Slide the pan into the preheated oven and roast for 8 minutes until the vegetables begin to soften and the edges turn light golden.

Step 7

Remove the hot pan from the oven using oven mitts and pull it toward you on the oven rack — do not fully remove it yet.

Step 8

Arrange the fish fillets in a single layer on top of the vegetables, spacing them evenly so heat can circulate around each piece.

Step 9

Spread the remaining harissa-oil mixture over the top of each fish fillet with the back of a spoon, covering the surface.

Step 10

Slide the pan fully back into the oven and roast for 12–14 minutes until the fish is opaque throughout and flakes easily with a fork.

Step 11

Remove the hot pan from the oven using oven mitts and place it on a heat-safe surface like a cooling rack or thick kitchen towel.

Step 12

Squeeze the lemon juice over the entire pan and scatter the lemon zest across the fish and vegetables.