Sheet Pan Oven-Roasted Fish with Tahini Sauce
If you love a good sheet pan dinner, this oven-roasted fish with tahini sauce deserves a spot on your weekly rotation. Flaky fish fillets roast with sweet onions, peppers, and tomatoes, while Aleppo pepper adds gentle heat and depth. Drizzle with tahini sauce and dinner’s done—easy, flavorful, and naturally gluten- and dairy-free.
Servings: 4 servings
Calories: 487kcal
Ingredients
For the fish
- 1½ - 2 lb (4 fillets) sea bass or black cod
- 2 medium sweet onions cut into slices about ¾" thick
- 2 bell peppers seeded and thinly sliced
- 2 pints grape tomatoes halved
- 3 cloves garlic thinly sliced
- 2 Tbsp extra virgin olive oil
- 1½ tsp Aleppo pepper
- 1 medium lemon zested, then cut into wedges for serving
- 1 tsp ground cumin
- 1½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 tsp fresh dill or oregano, for serving
- Sesame seeds for serving
For the tahini sauce
- ⅓ cup tahini
- ½ cup water
- Juice of ½ a lemon
- Generous pinch of Kosher salt
Instructions
- Season the fish. Preheat an oven to 425°F / 220°C. Pat sea bass fillets dry lightly with a paper towel, then season liberally with 1 tsp Kosher salt and ¼ tsp freshly ground black pepper. Set aside to come up to room temperature.
- Make the tahini sauce. Combine all tahini sauce ingredients in a bowl, then whisk well or process in a food processor until very smooth.
- Roast the vegetables. Place sliced onion, tomatoes, bell peppers, and 3 cloves sliced garlic on a sheet pan, then drizzle with 2 Tbsp olive oil. Season with 1 tsp Aleppo pepper, ½ tsp cumin, and fresh lemon zest. Toss to coat, then roast for 20 minutes.
- Add the fish. Give the veggies a good toss, then nestle the seasoned fish fillets onto the sheet pan. Drizzle everything with the tahini sauce, reserving about 2 Tbsp of the sauce, then return to the oven and roast until the fish is fully cooked and reaches an internal temperature of 140°F / 60°C, about 15-20 minutes longer.
- Garnish, then serve. Serve the fish with sesame seeds, lemon wedges, and fresh dill. Drizzle with remaining tahini sauce, if wanted.
Notes
- Tips: If using frozen fish, thaw completely and pat dry 10–15 minutes before seasoning.
- Storage: Enjoy within 2–3 days of cooking.
Nutrition
Calories: 487kcal | Carbohydrates: 30g | Protein: 38g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Cholesterol: 136mg | Sodium: 1037mg | Potassium: 1358mg | Fiber: 6g | Sugar: 15g | Vitamin A: 2380IU | Vitamin C: 57mg | Calcium: 131mg | Iron: 4mg
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