Lemon-Garlic White Fish with Potatoes — Sheet-Pan Mediterranean Dinner

Few dinners feel as effortlessly Mediterranean as a sheet pan filled with lemon, olive oil, and herbs. This lemon-garlic white fish with potatoes is bright, savory, and unbelievably simple: the potatoes roast until golden, then the fish finishes quickly on top, soaking up the lemony pan juices.

Lemon garlic white fish with potatoes (sheet-pan method)

Ingredients

• 600–700 g white fish fillets (cod, haddock, pollock, hake, sea bass)
• 700–800 g baby potatoes, halved (or regular potatoes, cut into small wedges)
• 250 g cherry tomatoes
• 1 small red onion, sliced
• 120 g Kalamata olives (or any good briny olives), pitted if you prefer
• 4–5 garlic cloves, thinly sliced or minced
• 1 lemon (half sliced, half juiced)
• 4 tbsp extra-virgin olive oil
• 1 tsp dried oregano (or 1 tbsp fresh oregano, chopped)
• 1 tsp sweet paprika (optional, for warmth)
• Salt + black pepper
• Fresh parsley (or dill) to finish
• Optional: a small sprig of rosemary or thyme

How to make it

1. Heat the oven. Preheat to 220°C (or 200°C fan). Line a sheet pan with baking paper if you like easy cleanup.
2. Start the potatoes first. Add potatoes to the sheet pan. Toss with 2 tbsp olive oil, half the garlic, oregano, paprika (if using), salt, and pepper. Spread out in a single layer. Roast 20–25 minutes, until starting to brown.
3. Add the Mediterranean mix. Scatter on the red onion, cherry tomatoes, olives, and lemon slices. Drizzle with 1 tbsp olive oil and roast 8–10 minutes more, until tomatoes blister.
4. Season the fish. Pat the fish dry. Rub with the remaining 1 tbsp olive oil, the rest of the garlic, lemon juice, salt, and pepper.
5. Finish on the pan. Nestle fish among the potatoes and veggies. Roast 10–14 minutes (depending on thickness), until the fish flakes easily and is opaque.
6. Bright finish. Sprinkle with parsley (or dill). Taste and add a final squeeze of lemon if you want extra brightness.

Why this sheet-pan dinner works

• Better timing: potatoes need longer; adding fish later keeps it juicy and tender.
• Big flavor, low effort: lemon + garlic + olives create a punchy, restaurant-style pan sauce.
• Easy upgrades: add a handful of capers, a pinch of chili flakes, or crumble feta on the plate.

Variations

• More Greek-style: add feta at the end + extra oregano.
• More Italian-style: swap olives for capers and add basil at the finish.
• Vegetable add-ins: sliced zucchini, bell peppers, or artichoke hearts roast beautifully here.
• No tomatoes: use thin lemon slices + onions + olives and finish with chopped parsley and extra lemon juice.

In the mood for more bright Mediterranean dinners? You can pair this with a simple salad like a lentil-and-herb bowl from The Mediterranean Living, and for extra fish guidance (like safe cooking temps and food safety basics), I like the USDA’s seafood cooking recommendations.

This lemon garlic white fish with potatoes is the kind of dinner you’ll repeat: one pan, minimal prep, and a table full of golden, lemony comfort—Mediterranean style.