Creamy Lemon-Dill Whitefish & Potato Sheet Pan with Crispy Capers
This Mediterranean-inspired sheet pan dinner delivers restaurant-quality flavors with minimal cleanup. Wild-caught whitefish bakes atop crispy golden potatoes while a bright yogurt sauce cuts through rich capers. Packed with 25g protein per serving, it's proof that healthy meals don't require complicated techniques.
Ingredients
- 1 lb wild cod or haddock fillets (skinless)
- 1.5 lbs baby potatoes (halved)
- 3 tbsp olive oil (divided)
- 3 garlic cloves (minced)
- 1 lemon (zested + sliced)
- 1 cup Greek yogurt (full-fat)
- 1/4 cup fresh dill (chopped)
- 3 tbsp capers (drained)
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Line baking sheet with parchment.
- Toss potatoes with 2 tbsp oil, paprika, salt, and pepper. Roast 15 minutes.
- Pat fish dry. Rub with remaining oil, lemon zest, garlic, salt, and pepper.
- Add fish and lemon slices to pan. Sprinkle capers over potatoes.
- Roast 12-15 minutes until fish flakes easily and potatoes are crispy.
- Mix yogurt, dill, red pepper flakes, and 1 tbsp lemon juice in a bowl.
- Serve fish and potatoes drizzled with yogurt sauce.
- Garnish with extra dill and cracked black pepper.
Chef's Note
For crispier capers, quickly pan-fry them in oil before scattering over potatoes. This enhances their nutty flavor!
Make-Ahead Tips
Prep yogurt sauce and chop potatoes/dill up to 2 days ahead. Store separately in airtight containers.
Substitutions
Swap whitefish for salmon, Greek yogurt for cottage cheese puree, or potatoes with cauliflower florets for lower carbs.