Sheet Pan Lemon Herb Fish and Root Vegetables

1. Prep and Roast the Vegetables

1. Preheat your oven to 200°C (180°C fan) and line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine the halved baby potatoes, sliced carrots, and red onion wedges.
3. Drizzle with 2 tablespoons of oil and season with half of the dried oregano, half of the dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss well to coat evenly.
4. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 20 minutes until they begin to soften and develop lightly browned edges.

2. Season the Fish

1. While the vegetables are in the oven, pat the fish fillets dry on both sides with paper towels.
2. In a small bowl, mix together the remaining 1 tablespoon of oil, minced garlic, remaining dried oregano, remaining dried thyme, the juice of half the lemon, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
3. Brush or rub this herb-lemon mixture all over both sides of each fish fillet.

3. Bake Together

1. Remove the baking sheet from the oven. Push the vegetables aside slightly to create space for the fish fillets.
2. Place the seasoned fish fillets onto the sheet pan nestled alongside the root vegetables.
3. Top each fish fillet with a slice or two of the remaining lemon.
4. Return the sheet pan to the oven and bake for 10 to 12 minutes, until the fish flakes easily with a fork and is opaque throughout, and the root vegetables are tender and crisp at the edges.

4. Serve

1. Transfer the fish and roasted vegetables to plates or serve straight from the pan.
2. Sprinkle generously with freshly chopped parsley and spoon any pan juices over the top before serving.