Dijon-Honey Fish & Crispy Potato Tray Bake
A golden, one-pan dinner featuring sesame-crusted fish, crispy lemon potatoes, and seasonal greens. The tender fish is coated in a punchy Dijon-honey glaze and roasted until perfectly flaky - a simple tray bake that feels light, fresh, and satisfying.
Serves
4
Prep time
15 minutes
Cooking time
45 minutes
Ingredients
For the potatoes:
- 450 g potatoes, sliced 5–6 mm thick
- 3 tbsp olive oil
- Salt and pepper, to taste
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 2 garlic cloves, finely chopped
- Finely grated zest of 1 lemon
For the glaze:
- 3 tbsp olive oil
- 3 tbsp Dijon mustard
- 2 ½ tbsp lemon juice
- 1 ½ tbsp honey
- 1 small shallot, finely chopped
- 1 tbsp fresh thyme leaves
- ¼ tsp cayenne pepper (optional)
- Salt and pepper, to taste
For the tray bake:
- 900 g firm white fish fillets (barramundi, snapper, or cod)
- ¾ cup (45 g) panko breadcrumbs
- 4 tbsp sesame seeds
- 1 large red onion, cut into wedges
- 1 medium zucchini, sliced into 1 cm half-moons
- 1 bunch asparagus, woody ends trimmed
- Salt and pepper, to taste
To serve:
- 2–3 cups rocket (arugula)
- ¼ cup fresh dill, chopped
- Lemon wedges
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
460
kcal
Protein
42
g
Carbohydrates
28
g
Fat
5
g
Fibre
19
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Preheat the oven to 200°C (fan-forced) and line a large baking tray with baking paper.
- In a large bowl, toss the sliced potatoes with olive oil, thyme, garlic, lemon zest, salt, and pepper until evenly coated. Spread them in a single layer on the tray and roast for about 15 minutes, or until just starting to turn golden around the edges.
- While the potatoes are roasting, whisk together the olive oil, Dijon mustard, lemon juice, honey, shallot, thyme, cayenne (if using), salt, and pepper in a small bowl to make the glaze.
- Pat the fish fillets dry with paper towel and place them on top of the roasted potatoes. Brush generously with the glaze, reserving a little to drizzle later.
- In another small bowl, combine the panko breadcrumbs, sesame seeds, and a pinch of salt and pepper, then press the mixture lightly over the top of each fish fillet.
- Lightly drizzle olive oil over the crumbed fish to help the topping turn golden.
- Scatter the zucchini and red onion around the fish and potatoes, then drizzle over the remaining glaze. Roast for 10 minutes.
- Add the asparagus to the tray and roast for a further 5-6 minutes or until the fish flakes easily with a fork, the vegetables are tender, and the potatoes are golden.
- Remove the tray from the oven and finish with a small drizzle of olive oil to enhance the golden crumb. Scatter with fresh dill and serve with rocket and lemon wedges on the side.
Ingredients
For the potatoes:
- 450 g potatoes, sliced 5–6 mm thick
- 3 tbsp olive oil
- Salt and pepper, to taste
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 2 garlic cloves, finely chopped
- Finely grated zest of 1 lemon
For the glaze:
- 3 tbsp olive oil
- 3 tbsp Dijon mustard
- 2 ½ tbsp lemon juice
- 1 ½ tbsp honey
- 1 small shallot, finely chopped
- 1 tbsp fresh thyme leaves
- ¼ tsp cayenne pepper (optional)
- Salt and pepper, to taste
For the tray bake:
- 900 g firm white fish fillets (barramundi, snapper, or cod)
- ¾ cup (45 g) panko breadcrumbs
- 4 tbsp sesame seeds
- 1 large red onion, cut into wedges
- 1 medium zucchini, sliced into 1 cm half-moons
- 1 bunch asparagus, woody ends trimmed
- Salt and pepper, to taste
To serve:
- 2–3 cups rocket (arugula)
- ¼ cup fresh dill, chopped
- Lemon wedges
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
460
kcal
Protein
42
g
Carbohydrates
28
g
Fat
5
g
Fibre
19
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Preheat the oven to 200°C (fan-forced) and line a large baking tray with baking paper.
- In a large bowl, toss the sliced potatoes with olive oil, thyme, garlic, lemon zest, salt, and pepper until evenly coated. Spread them in a single layer on the tray and roast for about 15 minutes, or until just starting to turn golden around the edges.
- While the potatoes are roasting, whisk together the olive oil, Dijon mustard, lemon juice, honey, shallot, thyme, cayenne (if using), salt, and pepper in a small bowl to make the glaze.
- Pat the fish fillets dry with paper towel and place them on top of the roasted potatoes. Brush generously with the glaze, reserving a little to drizzle later.
- In another small bowl, combine the panko breadcrumbs, sesame seeds, and a pinch of salt and pepper, then press the mixture lightly over the top of each fish fillet.
- Lightly drizzle olive oil over the crumbed fish to help the topping turn golden.
- Scatter the zucchini and red onion around the fish and potatoes, then drizzle over the remaining glaze. Roast for 10 minutes.
- Add the asparagus to the tray and roast for a further 5-6 minutes or until the fish flakes easily with a fork, the vegetables are tender, and the potatoes are golden.
- Remove the tray from the oven and finish with a small drizzle of olive oil to enhance the golden crumb. Scatter with fresh dill and serve with rocket and lemon wedges on the side.
Helpful Tips
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a hot oven (180°C) for 10–12 minutes to keep the crust crisp.
Substitutions
- Fish: Swap barramundi for snapper, cod, or flathead (any firm white fish works).
- Vegetables: Use broccolini or green beans
- Honey: Replace with maple syrup for a slightly milder sweetness.
- Breadcrumbs: Use regular breadcrumbs or crushed cornflakes
Serving Suggestions
Serve straight from the tray with rocket and dill, or pair with a light side like steamed rice or quinoa to soak up the lemony glaze. A dollop of Greek yoghurt or aioli also works well for extra creaminess.
Watch How to Make It
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