🐟 Fish and Roasted Veggie Dinner Bowl
This fish and roasted veggie dinner bowl is built for evenings when you want something light but still nourishing. It balances lean protein, roasted vegetables and gentle carbs to keep dinner satisfying without feeling heavy.
Inspired by Mediterranean home cooking, it’s simple enough for weeknights and flexible enough for meal prep.
Ingredients (1 bowl)
- 1 white fish fillet (cod, hake, sea bass or pollock)
- ¾ cup cooked quinoa or brown rice
- ½ cup roasted broccoli
- ½ cup roasted cherry tomatoes and zucchini
- 1 tablespoon olive oil
- Juice of ½ lemon
- Sea salt and black pepper
- Dried oregano or thyme (optional)
How to Make It
- Roast vegetables at 200°C (400°F) with olive oil and seasoning until tender and lightly caramelized.
- Season the fish with salt, pepper and herbs, then bake or pan-sear until flaky.
- Cook grains according to package instructions.
- Assemble the bowl with grains as the base, add vegetables and top with fish.
- Finish with lemon juice and a drizzle of olive oil.
Light Dinner Tips & Variations
- Swap grains for cauliflower rice for a lower-carb version.
- Use frozen white fish for convenience — thaw fully before cooking.
- Add a spoon of yogurt or tzatziki for extra creaminess.
- This bowl keeps well for up to 2 days when stored airtight in the fridge.
If you enjoy light seafood dinners, this bowl pairs well with the Roasted Salmon & Potatoes Bowl, and follows simple Mediterranean seafood principles recommended by Oldways.
Fresh, simple and satisfying, this fish and roasted veggie dinner bowl is an easy way to keep dinners light, balanced and full of flavor.