Equipment
Ingredients
Seafood
- 600 g striped bass fillets, skin-on, pin bones removed
Produce
- 500 g yukon gold potatoes, halved or quartered
- 300 g swiss chard, stems finely chopped, leaves roughly torn
- 3 garlic, minced
- 1 lemon, half sliced, half juiced
- 5 g fresh thyme, leaves picked
Pantry
- 45 ml extra virgin olive oil
- 8 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 382 kcal
- Protein
- 31 g
- Carbohydrates
- 32 g
- Fat
- 15 g
- Fiber
- 6 g
- Sugar
- 3 g
- Sodium
- 1063 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 120 mg
- Potassium
- 1514 mg
- Calcium
- 93 mg
- Iron
- 4.0 mg
- Magnesium
- 180 mg
- Phosphorus
- 456 mg
- Zinc
- 0.9 mg
- Vitamin A
- 273 mcg
- Vitamin C
- 58 mg
- Vitamin E
- 3.1 mg
- Vitamin K
- 630 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 5.7 mcg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.12 mg
- Niacin
- 3.5 mg
- Folate
- 26 mcg
- Water
- 202 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 200 C (400 F). Line a large baking sheet with parchment paper for easier cleanup if desired.
In a large mixing bowl, combine the chopped potatoes, finely chopped Swiss chard stems, minced garlic, fresh thyme, 30ml of olive oil, half of the kosher salt, and half of the black pepper. Toss until the vegetables are thoroughly coated.
Spread the potato mixture evenly across the baking sheet. Roast in the preheated oven for 25 minutes, or until the potatoes are beginning to soften and turn golden brown around the edges.
While the potatoes roast, pat the striped bass fillets dry with a paper towel. Rub them evenly with the remaining 15ml of olive oil, kosher salt, and black pepper.
Remove the baking sheet from the oven. Carefully scatter the torn Swiss chard leaves over the roasted potatoes. Arrange the seasoned striped bass fillets on top of the greens, spacing them evenly. Place a lemon slice on top of each fish fillet.
Return the baking sheet to the oven and bake for an additional 12 to 15 minutes. The dish is done when the thickest part of the fish reaches an internal temperature of 63 C (145 F) and the Swiss chard is wilted.
Remove from the oven and immediately squeeze the reserved lemon juice over the fish and vegetables. Serve hot.
Chef's Notes
- Patting the fish thoroughly dry before oiling and seasoning is essential for achieving an even cook and preventing the fish from steaming in its own moisture.
- Swiss chard stems take much longer to cook than the leaves. Roasting them alongside the root vegetables ensures they become sweet and tender while preventing food waste.
- Striped bass is a fantastic choice for sheet pan meals because its firm texture holds up beautifully to roasting without disintegrating.
- For additional flavor, you can toss a few capers or pitted Kalamata olives into the pan during the last 15 minutes of baking.
Storage
Refrigerator: 3 days — Store in an airtight container. The Swiss chard will soften significantly upon storing.
Freezer: 1 month — Fish texture may become slightly mushy after freezing and thawing.
Reheating: Reheat gently in a 150 C oven until warmed through to prevent overcooking the fish.
Troubleshooting
Potatoes are still hard after total cooking time
Cause: Potatoes were cut too large or oven runs cold
Fix: Remove the fish and greens to a plate and cover with foil to keep warm. Return the potatoes to the oven for an additional 5-10 minutes until tender.
Prevention: Ensure potatoes are cut into uniform, bite-sized pieces no larger than 2cm thick.
Fish is dry and rubbery
Cause: Overcooking due to fillets being thinner than expected
Fix: Cannot be fixed. Serve with a little extra olive oil or a squeeze of lemon juice to add moisture.
Prevention: Check internal temperature of the fish 3 minutes before the estimated finish time.
Cultural Context
Sheet pan meals are a modern American culinary trend born out of the necessity for quick, wholesome, and easy-to-clean weeknight dinners. Utilizing local seasonal catch like striped bass paired with hardy autumnal vegetables such as potatoes and Swiss chard highlights a farm-to-table ethos that celebrates simple, unpretentious ingredients.
