For this all-in-one sheet pan dinner, give the vegetables a head start, then add the fish towards the end of cooking. Though the fluke has a crumb topping to keep it moist, it will still cook quickly, so don’t be tempted to add it to the pan until the veggies are well on their way. This recipe will work with thin (less than an inch thick) cod or halibut filets, too. 

Serves 2

  • 6 ounces fingerling or baby red potatoes, sliced into ½-inch coins
  • 1/2 medium bell pepper, thickly sliced
  • 1 extra large or 2 medium large shallots, cut in half, peeled, and cut into wedges lengthwise (keep stem end intact)
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 1 tablespoon coarsely chopped fresh thyme leaves
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon honey
  • Kosher salt
  • Big pinch crushed red pepper flakes
  • 4 ounces firm-ripe cherry tomatoes (about 16), cut in half
  • 2/3 cup fresh breadcrumbs
  • 3 tablespoons coarsely grated Parmigiano-Regianno
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 fluke (or other thin fish) filets (about 6 to 7 ounces each), each cut into two pieces
  • 2 lemon wedges


1. Heat the oven to 425°F. Cover a large rimmed baking sheet with aluminum foil and line it with parchment paper.

2. Combine the potatoes, peppers, shallots, 2 tablespoons olive oil, 2 teaspoons thyme, balsamic vinegar, honey, 3/4 teaspoon salt, and crushed red pepper in a mixing bowl and toss well. Spread in one layer on the sheet pan. Roast for 18 to 20 minutes, until the veggies are lightly browned. Reserve the bowl that the veggies were in and add the cherry tomatoes, 1/2 teaspoon thyme, and a pinch of salt. Toss well.

3. In a small bowl, combine the breadcrumbs, Parmigiano, the remaining 1 teaspoon olive oil, the remaining 1/2 teaspoon thyme, and a big pinch of salt. In another small bowl, stir together the mayonnaise and mustard. Lay the fish on a plastic cutting board and season with salt. Brush the mayo-mustard mixture over the top of the fish.

4. Add the cherry tomatoes to the pan of roasted vegetables and stir to combine. Push the veggies to the edges of the pan to make room for the fish. Nestle the fish amongst the veggies; then pat the breadcrumb mixture over the fish pieces. Return the pan to the oven and roast for 8 to10 minutes, until the fish is firm and the crust is lightly golden.

5. Arrange two pieces of fish on each of two plates. Spoon the veggies all around the fish and garnish with the lemon.