This incredibly easy weeknight dinner cooks together in one pan (hooray for easy clean up!) and is made from ingredients found in your freezer! While we love to cook with fresh, seasonal ingredients, sometimes you need a quick, convenient recipe to get dinner on the table in a flash! Feel free to swap out ingredients. We have made this dish with different types of fish and veggies with great results every time! Easy, versatile recipe + easy clean up= a more relaxed and happy you!
Ingredients
For the fish:
4 haddock filets, thawed
2 tablespoons olive oil
4 tablespoons Dijon mustard
4 tablespoons honey
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
salt and pepper
For the vegetables:
2 cups frozen butternut squash
2 cups frozen broccoli florets
2 cups frozen baby carrots
3 tablespoons olive oil
1 teaspoon dried thyme
salt and pepper
Directions
1. Preheat oven to 400F and grease sheet pan with olive oil to prevent sticking.
2. In a bowl, mix olive oil, Dijon mustard, honey, onion powder, and dried thyme. Season haddock filets with salt and pepper and dip into the honey mustard mixture. Arrange on baking sheet. Drizzle any leftover on top of the filets.
3. Place frozen vegetables in a sieve and run under cold water to partially thaw. Place veggies in a bowl and toss with the olive oil. Season with salt, pepper and thyme. Arrange on baking sheet.
4. Bake in the oven for 15 minutes or until fish is cooked through. Broil on high for about 3 minutes, keeping an eye on it to ensure it doesn't burn.
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