Quick roast fish solves two problems. First, because many fish fillets are delicate and easily fall apart when turned, roasting eliminates the turning step. With this roasting technique you simply arrange the fish fillets on a rimmed baking sheet and roast. And second, because the vegetables roast alongside the fish, it's a complete meal in one pan. There's no thinking about what else to have. Dinner (and, more important, cleanup) doesn't get much simpler than this.
See also: More cooking tips and recipes from Pam
Turning on the oven after the fish and vegetables go into it means the element is in preheat mode almost the entire time, essentially creating one gigantic sauté pan. You get succulent, fully cooked fish and golden, crisp tender vegetables effortlessly in about 15 minutes.
Arrange the fish and vegetables in a single layer, then lightly oil and season them. Shove the pan in the oven and turn it on. While the fish and vegetables cook, chop some post-roast fresh herbs for sprinkling or make a quick relish. Sit down and enjoy a first-course salad. There's nothing to do. In just 15 minutes, dinner is ready — effortlessly.
This technique works well with fish fillets, but you can also cook salmon, swordfish and tuna in the same way. Simply increase the roasting time by a few minutes.
I have specified vegetables for each recipe, but they are very interchangeable. And so many vegetables work as long as you toss with a little oil and season them with salt and pepper.