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Sheet Pan Fish Fillets with Smashed Potatoes and Green Beans

This simple sheet pan supper is made up of tender potatoes, bright and crunchy green beans, and your favorite fish.

Serves 4
Ready in 35 mins
Prep time 5 mins
Cooking time 30 mins
339 calories per serving


> 1 (16 oz) pkg baby potatoes (red, yellow, and/or purple)
> 1/2 lb green beans, trimmed
> 3 tbsp olive oil, divided
> 4 (6 oz) fish fillets, such as tilapia, cod, halibut, or haddock
> 1 tbsp stone-ground mustard
> 2 tsp lemon juice
> 2 tbsp chopped fresh herbs, such as chives or parsley, to garnish (optional)


Preheat oven to 425°F. To a microwave-safe medium bowl, add the potatoes and ½ cup water. Season with salt and pepper. Cover with vented plastic and microwave 6–8 min., until mostly tender. Remove plastic, drain water, and let potatoes cool slightly.
To a large rimmed parchment-lined baking sheet, add the green beans and 1 tbsp oil. Season with salt and pepper. Toss to combine. Move beans to be on one-third of baking sheet.
Evenly distribute potatoes next to green beans on baking sheet. Using a potato masher or fork, gently smash each potato to ½ inch in height. Drizzle 1 tbsp oil over potatoes and season with salt and pepper.
Add the fish fillets to baking sheet. In a small bowl, combine remaining 1 tbsp oil, mustard, and lemon juice. Brush mustard mixture on top of fish. Bake 20–25 min., until potatoes are crispy and fish flakes easily with a fork. Garnish with the herbs to serve, if desired.

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