Celebrate spring with in-season produce and this weeknight-friendly one-pan recipe. Asparagus, baby potatoes and radishes are roasted and tossed with a flavorful Dijon vinaigrette right in the pan and served warm, topped with heart-healthy fish, creating a simple yet elegant meal.

Roasting radishes mellows their peppery flavor, making this preparation a great option for those who find their natural raw spiciness to be too strong. If fresh radish leaves are attached to the bunch, consider chopping a few to add to the vegetables after they are roasted for some extra greens. While halibut, a mild white fish, was used for this recipe, any fish can be substituted. Change cooking times as necessary based on the thickness of your preferred fish.

Have leftovers? The roasted vegetables are also delicious cold. Try flaking any leftover fish into the roasted vegetables to make a tasty salad for lunch the next day.


1 ½ teaspoons coarse-grain Dijon mustard (regular Dijon may be substituted)
1 ½ teaspoons white vinegar
1 tablespoon olive oil, divided
1 bunch radishes
16 baby potatoes, about 12 ounces
1 bunch thin to medium sized asparagus
4 4oz halibut fillets or substitute favorite fish
2 tablespoons fresh chives, chopped
Salt and pepper to taste


  1. Preheat oven to 425° and prepare a large rimmed sheet pan with parchment paper.
  2. In a small bowl, combine coarse grain mustard, white vinegar and 2 teaspoons olive oil. Mix well and set aside.

  1. Thoroughly wash radishes. Remove the leaves, trim both ends of the radishes and slice all but one radish in half. Slice whole radish into thin circles and reserve.

  1. Clean potatoes as needed and thoroughly dry. Combine radish halves and potatoes on prepared baking sheet. Toss with 1 teaspoon of olive oil and roast in preheated oven for 20 minutes.

  1. While radishes and potatoes cook, prepare the asparagus. Remove woody stems and cut asparagus into bite-sized pieces.

  1. Remove baking sheet from oven and stir radish and potatoes making sure to flip them over so they brown evenly. Mix in asparagus pieces.

  1. Add fish fillets to the side of the pan and if desired, season fish with salt and pepper. Cook for an additional 10-12 minutes or until vegetables are tender and fish is cooked through.

  1. Drizzle reserved mustard mixture over the hot vegetables and stir so everything is coated. Take care to not let any liquid that may come from the cooked fish mix with the vegetables and dilute the vinaigrette. Add sliced radish circles and chopped chives and mix well. Serve fish fillets atop vegetable mixture. Serve hot or room temperature.

Serves 4.


Nutrition per cup.

Calories 167 Total Fat 5 g
Saturated Fat 1 g Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g Trans Fat 0 g
Cholesterol 15 mg Sodium 69 mg
Potassium 802 mg Total Carbohydrate 19 g
Dietary Fiber 3 g Sugars 3 g
Protein 13 g