This Sheet Pan Honey-Mustard Haddock and Roasted Vegetables is a healthy, easy dinner. The fish and sides cook together in one pan (hooray for easy clean up!) and the whole thing is made from ingredients found in your freezer!
While we love to cook with fresh, seasonal ingredients, sometimes we need a quick, convenient recipe to get dinner on the table in a flash! Our freezer is a great place to find nutritious frozen ingredients that can save dinner in a pinch! We are always fully stocked with frozen veggies (both from our garden and the grocery store), proteins including fish, and all sorts of other goodies!
This sheet pan dinner was made exclusively from frozen food we had stashed away in our freezer. As we didn’t have many options to cook with in our fridge, we were truly so lucky to have everything we needed waiting for us to use up in such a situation! Not only does it help with meal options when you are short on fresh goods, but its a great way to save money if you buy things in bulk when they are on sale and freeze them.
I used haddock, broccoli, carrots, and squash for our meal but you can easily switch things up. Feel free to swap out ingredients to use up what you have on hand or suit your preferences. We have made this dish with different types of fish and veggies with great results every time! Easy, versatile recipe + easy clean up= a more relaxed and happy you!
How to make Sheet Pan Honey-Mustard Haddock and Roasted Vegetables
To make a dinner for 4, you will need:
For the fish:
- 4 haddock filets, thawed
- 2 tablespoons olive oil
- 4 tablespoons Dijon mustard
- 4 tablespoons honey
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- salt and pepper
For the vegetables:
- 2 cups each frozen butternut squash, broccoli florets, and baby carrots
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- salt and pepper
Preheat oven to 400F and grease sheet pan with olive oil to prevent sticking.
In a bowl, mix olive oil, Dijon mustard, honey, onion powder, and dried thyme. Season haddock filets with salt and pepper and dip into the honey mustard mixture. Arrange on baking sheet. Drizzle any leftover on top of the filets.
Place frozen vegetables in a sieve and run under cold water to partially thaw. Place veggies in a bowl and toss with the olive oil. Season with salt, pepper and thyme. Arrange on baking sheet.
Bake in the oven for 15 minutes or until fish is cooked through. Broil on high for about 3 minutes, keeping an eye on it to ensure it doesn’t burn.
That’s it!
I hope you enjoy this one pan meal!
-Cathy
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Sheet Pan Honey-Mustard Haddock and Roasted Vegetables
Ingredients
For the fish:
- 4 haddock filets thawed
- 2 tablespoons olive oil
- 4 tablespoons Dijon mustard
- 4 tablespoons honey
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- salt and pepper
For the vegetables:
- 2 cups butternut squash frozen
- 2 cups broccoli florets frozen
- 2 cups baby carrots frozen
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- salt and pepper
Instructions
- Preheat oven to 400F and grease sheet pan with olive oil to prevent sticking.
- In a bowl, mix olive oil, Dijon mustard, honey, onion powder, and dried thyme. Season haddock filets with salt and pepper and dip into the honey mustard mixture. Arrange on baking sheet. Drizzle any leftover on top of the filets.
- Place frozen vegetables in a sieve and run under cold water to partially thaw. Place veggies in a bowl and toss with the olive oil. Season with salt, pepper and thyme. Arrange on baking sheet.
- Bake in the oven for 15 minutes or until fish is cooked through. Broil on high for about 3 minutes, keeping an eye on it to ensure it doesn’t burn.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Easy, Tasty & Healthy all rolled into one meal!
Will definitely be making this again. I told my husband I will even try this with thin sliced chicken breasts or pork chops. The flavors are perfect. The only thing I added was some thin sliced garlic to my vegetables. We also used fresh veggies since I had them in the fridge and just cooked them for about 8 min before adding the fish! – This is a keeper!