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black cast iron pain laid on top a light beige cloth napkin on a white backdrop filled with baked lemon, white fish, roasted sweet potatoes, caramelized fennel and fresh parsley sprinkled on top

Baked Fish with Fennel and Sweet Potatoes

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5 from 7 reviews


This Baked Fish with Fennel and Sweet Potatoes dish is one-pan perfection. It cooks in 30 minutes, is light, fresh and herbaceous, and is AIP, paleo and Whole30 compliant.


  • 1 large bulb fennel, sliced*
  • 1 lb Japanese sweet potatoes, peeled and cubed
  • 3 large cloves garlic, crushed 
  • 3 TBSP olive oil 
  • 1/4 cup freshly squeezed lemon juice 
  • 1 tsp sea salt
  • 1 tsp fresh or dried thyme 
  • 1 lb white fish fillets 
  • 1 lemon sliced
  • 1/4 cup parsley, divided  


  1. Preheat oven to 450F.
  2. In a small bowl, combine crushed garlic, olive oil, lemon juice, sea salt and thyme.
  3. Add the cubed sweet potatoes and sliced fennel into a large cast iron skillet or to a sheet pan and drizzle with 1/3 of the marinade. Use your hands to massage the marinade into the fennel and sweet potatoes so they’re well coated.
  4. In a large bowl, drizzle remaining marinaded over the fish and set aside.
  5. Place skillet or sheet pan with veggies into the oven and bake for 20 minutes.
  6. After 20 minutes, flip/stir sweet potatoes and fennel that should be nicely browned and caramelized on one side. Top with marinated fish and lemon slices (and all the juices from the bowl), along with half the fresh parsley and return to oven for another 15-20 minutes.
  7. Remove from oven, garnish with remaining parsley and serve hot.


  • Cut the stalks and fronds off the fennel bulb and reserve fronds for garnishing if desired. Once stalks are removed, cut the bulb into quarters and then into 1-inch-thick slices.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Mains