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
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.
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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.
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.
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.
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