SERVES
ACTIVE TIME
TOTAL TIME
This Mediterranean-inspired sheet pan dinner is one of my favorite no-fuss meals. It’s part of a series of sheet pan recipes I developed to show how versatile and flavorpacked one-pan cooking can be. The beauty of this recipe is in its simplicity—mild, flaky fish roasted alongside zucchini, olives, and herbs create a salty, savory, deeply satisfying meal that comes together with very little cleanup. The flavor profile leans Mediterranean with the olives and lemon, but you can easily adapt it based on what you have. Swap in other seasonal vegetables, add fresh herbs, or drizzle with a tahini sauce or green dressing. I love serving this warm out of the oven, but the leftovers are just as good cold the next day tossed into a salad or even folded into some gluten-free pasta for a quick lunch.
2 pounds fish of choice, about 2 inches thick (e.g. yellowtail, sea bass, halibut, or whitefish)
4 medium zucchini, cut into ¼-inch chunks
½ cup Kalamata, Castelvetrano, or black olives
1 medium lemon or lime, cut into ¼-inch rounds
¼ cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
SERVES
ACTIVE TIME
TOTAL TIME
This Mediterranean-inspired sheet pan dinner is one of my favorite no-fuss meals. It’s part of a series of sheet pan recipes I developed to show how versatile and flavorpacked one-pan cooking can be. The beauty of this recipe is in its simplicity—mild, flaky fish roasted alongside zucchini, olives, and herbs create a salty, savory, deeply satisfying meal that comes together with very little cleanup. The flavor profile leans Mediterranean with the olives and lemon, but you can easily adapt it based on what you have. Swap in other seasonal vegetables, add fresh herbs, or drizzle with a tahini sauce or green dressing. I love serving this warm out of the oven, but the leftovers are just as good cold the next day tossed into a salad or even folded into some gluten-free pasta for a quick lunch.
I liked how everything cooked at the same time evenly
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© eating for life 2026
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