Sheet Pan Lemon Herb Mahi Mahi with Zucchini and Cherry Tomatoes

I love a meal that comes together with minimal fuss and even less cleanup, and this sheet pan dinner is exactly that. When I'm craving something light yet satisfying, this lemon herb mahi mahi with vibrant vegetables is my go-to. It looks elegant enough for company, but it's so simple that even a beginner cook can master it. The magic happens all on one pan, so you can spend less time scrubbing and more time enjoying the delicious results.

Ingredients

• 4 (6-ounce) mahi mahi fillets
• 1 pound zucchini, cut into 1-inch chunks
• 1 pint cherry tomatoes
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon dried Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, zested and halved

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the zucchini chunks and cherry tomatoes. Drizzle with 2 tablespoons of olive oil, add half of the minced garlic, half of the Italian seasoning, half of the salt, and half of the pepper. Toss to coat evenly.
3. Spread the vegetables in a single layer on one side of the prepared baking sheet.
4. Pat the mahi mahi fillets dry with paper towels. In the same bowl (no need to wash it!), combine the remaining 2 tablespoons of olive oil, remaining garlic, remaining Italian seasoning, remaining salt, and remaining pepper. Add the lemon zest and stir.
5. Place the mahi mahi fillets on the other side of the baking sheet, nestled amongst the vegetables. Spoon the lemon-herb oil mixture evenly over the fish.
6. Bake for 15-20 minutes, or until the fish is opaque and flakes easily with a fork, and the vegetables are tender and slightly caramelized.
7. Squeeze fresh lemon juice from the halved lemon over the entire sheet pan before serving.