Halibut sheet pan

Sheet pan dinners are a good go to for my family.  Especially during the busy spring sports season, they are a great option to get a home cooked meal on the table in less than an hour.  You can even make the sauce and marinate the fish and veggies in advance, leaving only the short cooking time after a weeknight round of extra curricular carpooling!  This fish recipe is a classic Mediterranean meal all on it's own, but you can easily beef this dinner up by making brown rice or barley to have with the veggies and extra sauce.  As for fish selection, Halibut is delicious, but any other white fish such as cod, haddock or red snapper will be good as well.    Enjoy!

Ingredients:
Zest of 2 lemons
Juice of 2 lemons (or about 1/2 cup)
1 cup olive oil
1 1/2 tablespoon minced garlic
2 teaspoons dill weed
1 teaspoon salt and more to taste
1/2 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon ground coriander
1 lb fresh green beans
1 lb cherry tomatoes
1 large yellow onion, sliced
1 1/2 lb halibut fillets

Instructions:
Preheat the oven to 425 degrees.

In a large mixing bowl, whisk the sauce ingredients together.  Add in the green beans, tomatoes and onions, toss to coat.   With a slotted spoon transfer the veggies to a large baking sheet, and spread them out.  

Toss the halibut in the remaining sauce and place next to the veggies on your baking sheet.  Pour the remaining sauce over the fish and veggies.

Bake for 15 minutes.  Then transfer the sheet to the top oven rack and broil on high for another 3 minutes, watching carefully!  The cherry tomatoes should begin to pop.   Remove from the oven and serve.