Emilian Garden Inspired Roasted Fish and Potato Tray

Ingredients

• 12 ounces white fish fillets
• 12 ounces baby potatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon ground sumac
• 1 cup cherry tomatoes, chopped
• 1 tablespoon lemon juice
• 1/4 cup mint, chopped
• Salt and black pepper, to taste

Steps

1. Toss the baby potatoes with half the olive oil, ground sumac, salt, and black pepper on a sheet pan. Roast until the potatoes begin to brown.
2. Add the cherry tomatoes to the sheet pan and toss with the remaining olive oil.
3. Nestle the white fish fillets among the potatoes and vegetables. Drizzle the fish with lemon juice.
4. Roast until the fish flakes easily and the potatoes are tender.
5. Scatter the mint over the fish, potatoes, and vegetables, then serve hot.

Allergen note: Contains fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.