Sheet Pan Honey-Mustard Haddock and Roasted Vegetables

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 haddock fish dinner

Sheet Pan Honey-Mustard Haddock and Roasted Vegetables

Herbs and Flour
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!
No ratings yet
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Dinner
Cuisine American
Servings 4 servings
Calories 426 kcal

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.

Nutrition

Calories: 426kcalCarbohydrates: 35gProtein: 31gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 92mgSodium: 602mgPotassium: 1065mgFiber: 5gSugar: 23gVitamin A: 16672IUVitamin C: 58mgCalcium: 112mgIron: 3mg
Keyword fish, fish fillet, fish loin, haddock, honey mustard, one pan dinner, roasted vegetables
Tried this recipe?Let us know how it was!

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