Oven-Baked Redfish and Vegetables (Let's Use Garden Herbs)

The herbs in my garden are thriving.
It would be a waste not to use them, so this time I made a fish and vegetable grill that can be cooked all at once in the oven, which also saves time.
For the vegetables, I used what I had in the fridge plus some zucchini.
You can use any vegetables you like.

[Ingredients] Serves about 3
Redfish (any white fish is fine): 2 fillets, each cut into 3 pieces.

Vegetables: Carrots, Beni Haruka sweet potatoes, zucchini, king oyster mushrooms, shimeji mushrooms, maitake mushrooms
Salt or rock salt: to taste
White pepper: to taste
Olive oil: for seasoning the vegetables and for drizzling over everything before putting it in the oven.
Honey: amount of your choice (enough to lightly coat the vegetables)
Herbs: thyme, rosemary, dill, basil, etc.

1. First, lightly sprinkle salt on the fish and wrap it up with the rosemary and thyme.

2. Cut your favorite vegetables and put them in a bowl. Sprinkle with rock salt and white pepper, then toss well with olive oil and honey to season.

You can prepare steps 1 and 2 the day before and leave them in the fridge.
Or just letting them sit for 30 minutes right before baking is fine.
After all, I'm aiming for a time-saving menu.

Preheat the oven to 230°C.
Line a baking sheet with parchment paper and arrange the fish evenly.
Arrange the seasoned vegetables around them in a colorful way.
Top with as much rosemary and basil as you like, and lightly drizzle rock salt and olive oil over the vegetables and fish.

Please adjust the time while keeping an eye on it.
I baked mine at 230°C for 23 minutes.

The thyme and rosemary on top are charred, so if that bothers you, remove them before serving.

I removed them and added fresh basil and dill for a colorful touch.
Dill really goes well with fish.
I highly recommend it.

Since I used honey to season the vegetables, the baking sheet might get a bit charred.

If you're concerned, transfer it to a plate before serving.

I served it directly on the baking sheet for a rustic look. It's truly delicious fresh out of the oven.
The fish is fluffy, and the vegetables are perfectly seasoned with the salt and the subtle sweetness of the honey. My family loved it.

And it saves time.
Once you turn on the oven, you can just leave it alone. Though you do need to check how it's baking...
Please try this to use up your garden herbs.
It was so delicious I made it again the next day.
I put fish and pork loin on the same baking sheet, half and half.
I wrapped the fish in a candy-style parcel
to keep it from mixing with the meat juices.
This works even if you have both meat lovers and fish lovers in your family.

The finished dish looks like this

I seasoned the meat with black pepper and rock salt beforehand.

It's so easy to just chop, arrange, and leave it alone. Plus, it's delicious!
I'll definitely be making this again.

Thank you for reading.

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