I always look for meals that strike the perfect balance between comfort and nutrition. This fish and sweet potato recipe hits that sweet spot. It’s warm, hearty, and packed with flavor, but it’s also light, clean, and full of goodness.

I’ve made this recipe countless times when I wanted something healthy that didn’t taste like “health food.” The sweet potatoes roast up tender and slightly crisp, the fish stays flaky and juicy, and the herbs bring everything to life.

What I love most is how easy this is to throw together—even on a busy weeknight. You won’t need fancy ingredients or complicated steps. Just honest food, prepared simply, that tastes amazing and makes you feel even better after eating it. Let me show you how I make it.

Table of Contents

Why You Will Love This Recipe?

I think you’ll love this recipe for so many reasons. First, it’s quick and easy—perfect for busy days when I still want something homemade. The sweet potatoes roast up beautifully with just the right amount of crisp and caramelization, and the fish stays juicy, flaky, and full of flavor thanks to the lemon and herbs.

It’s a complete, balanced meal on one sheet pan, which also means fewer dishes to clean. And beyond the taste, I love how nourishing it feels. It’s light, wholesome, and satisfying without being heavy. Whether you’re cooking for yourself or making a quiet dinner at home, this dish never disappoints.

How TO Make Fish And Sweet Potato Recipe

Recipe Overview

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Course: Main Course

Difficulty: Easy

Cuisine: Mediterranean-inspired

Yield: 4 servings

Equipment Needed

Baking sheet
Mixing bowl
Sharp knife
Cutting board
Measuring spoons
Aluminum foil (optional)

Ingredients

1 lb (450g) white fish fillets (such as cod, haddock, or tilapia)
2 medium sweet potatoes, peeled and cubed
1 large fennel bulb, thinly sliced
3 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon sea salt
1/2 teaspoon black pepper
1 lemon, sliced
1/4 cup fresh parsley, chopped
Juice of 1 lemon

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

2. Prepare the Vegetables

In a mixing bowl, combine the cubed sweet potatoes, sliced fennel, and minced garlic. Drizzle with 2 tablespoons of olive oil, and sprinkle with dried thyme, sea salt, and black pepper. Toss everything together until the vegetables are well coated.

3. Roast the Vegetables

Spread the vegetable mixture evenly on the prepared baking sheet. Roast in the preheated oven for 20 minutes, stirring halfway through, until the sweet potatoes are tender and slightly golden.

4. Add the Fish

Remove the baking sheet from the oven. Place the fish fillets on top of the roasted vegetables. Drizzle the remaining 1 tablespoon of olive oil and the lemon juice over the fish. Place lemon slices on top of each fillet. Return the baking sheet to the oven and bake for an additional 10-12 minutes, or until the fish is opaque and flakes easily with a fork.

5. Garnish and Serve

Once cooked, remove the baking sheet from the oven. Sprinkle the chopped fresh parsley over the fish and vegetables. Serve immediately, ensuring each plate has a portion of fish and a generous helping of the roasted vegetables.

Nutrition Facts (Per Serving)

Calories: Approximately 426 kcal
Protein: 33g
Carbohydrates: 35g
Fat: 17g
Fiber: 6g
Vitamin D: 160% of Daily Value
Omega-3 Fatty Acids: High

Note: Nutritional values are approximate and can vary based on specific ingredients used.

Serving Suggestions

This dish pairs wonderfully with a light green salad dressed in a lemon vinaigrette or steamed green beans for added freshness.

For a heartier meal, serve alongside quinoa or brown rice. A chilled glass of white wine, such as Sauvignon Blanc, complements the flavors beautifully.

Tips and Variations

Fish Alternatives: If white fish isn’t available, salmon or trout are excellent substitutes, offering a richer flavor and additional omega-3 fatty acids.
Vegetable Add-ins: Feel free to add other vegetables like zucchini or bell peppers to the roasting mix for added variety and nutrition.
Herb Variations: Fresh dill or basil can be used in place of parsley for a different flavor profile.
Spice It Up: Add a pinch of red pepper flakes or paprika to the vegetable mix for a subtle kick.

Health Benefits

This meal is a nutritional powerhouse:

High in Protein: Supports muscle repair and growth.
Rich in Omega-3 Fatty Acids: Promotes heart health and reduces inflammation.
Loaded with Vitamins: Sweet potatoes provide vitamin A, while fennel offers vitamin C and fiber.

Low in Saturated Fat: Heart-friendly and suitable for those monitoring cholesterol levels.

Note

For those following specific dietary plans, this recipe is adaptable:

Gluten-Free: Naturally gluten-free, but always check labels on packaged ingredients.

Paleo-Friendly: Compliant with paleo guidelines.

Whole30: Suitable when using compliant ingredients.

How To Store For Fish And Sweet Potato Recipe?

When I have leftovers from this fish and sweet potato recipe, I always make sure to store them properly so they stay fresh and tasty. I let everything cool down completely before placing the fish and vegetables in an airtight container.

I usually keep them in the fridge for up to 3 days. To reheat, I use the oven or a skillet instead of the microwave—it helps the sweet potatoes stay crisp and keeps the fish from drying out.

If I know I won’t eat it within a few days, I freeze the fish and sweet potato portions separately. Just make sure to wrap them tightly to avoid freezer burn. When I’m ready to eat, I thaw them in the fridge overnight and reheat gently.

Conclusion

This fish and sweet potato recipe is a delightful blend of flavors and textures, offering a nutritious and satisfying meal that’s easy to prepare.

Whether you’re cooking for yourself or entertaining guests, it’s a dish that’s sure to impress. Give it a try, and enjoy the wholesome goodness it brings to your table.