One Pan Fish + Veggies

one pan fish.jpg

Aloha friends!

I have been posting what I've been bringing for lunch a lot lately on our Instagram. I hope it's been inspiring for those of you who are following, but it's also been great for me to keep on track with packing my own lunches every day. However, with the commuting life there are also dinners to think about. I swear sometimes it feels as though my evenings are completely focused on getting organized for the next day at work - pack my lunch, make dinner, lay out my outfit for the next day, etc. I'm not the most organized person so it definitely takes a lot of effort on my part and I always seem to forget something. 

Leftovers are the best. It's such a good feeling on the days when you commute home and all you need to do is warm up dinner. Meat or plant-based meals are no problem, but I do feel a bit iffy about left over fish. However, I decided to make an easy dinner meal with fish that would result in leftovers. Check out the recipe below for this one pan fish + veggies, which can easily have more of each ingredient added in to accommodate if you have more mouths to feed!

One Pan Fish + Veggies


Whatever you want! I used pickerel for the fish, but you could easily swap that out for another kind, such as salmon. For the veggies, I used potatoes, broccoli, zucchini, and heirloom tomatoes (because that's what I had in the house).


  1. Cook the veggies before adding the fish and tomatoes. I boiled the potatoes and broccoli and when they were done I tossed them in a baking dish with the heirloom tomatoes, zucchini, olive oil, salt + pepper, and basil leaves.
  2. Lightly coat the fish fillets with olive oil and lemon and lay them skin side up on the vegetables. Top with a few lemon slices.
  3. Bake at 400 until fish is thoroughly cooked.


xo Michelle