Have I mentioned we have an abundance of white perch in the Guido freezer? So new recipes to try are high on our list of things to find in magazines, cookbooks, cooking shows, and (of course) Pinterest. This week, I turned to Pinterest to find a fish and veggie recipe that was light and would be divine over rice. And I found it. Behold — the one sheet white perch feast dressed in a dill, oregano, and coriander olive oil dressing. The recipe called for halibut, but we deal in perch.

One-sheet White Perch with Green Beans and Cherry Tomatoes

For the sauce:

Zest and juice of 2 lemons

1 cup extra virgin olive oil

1 1/2 tablespoons freshly minced garlic

2 teaspoons dill weed

1 teaspoon dried oregano

1/2 to 3/4 teaspoon ground coriander

Salt and pepper to taste

For the fish:

1 pound fresh green beans

1 pound cherry tomatoes

1 large yellow onion, sliced thinly

4 – 8 white perch fillets, dried completely

Preheat the oven to 450 degrees. In a large mixing bowl, whisk the sauce ingredients together. Add the green beans, tomatoes, and onions; and toss to coat with the sauce. With a large slotted spoon or spatula, transfer the vegetables to a large baking sheet. Keep the vegetables to one side or one half of the baking sheet and make sure they are spread out in one layer. Now, add the fish to the remaining sauce, toss to coat. Transfer the fish to the baking sheet next to the vegetables and pour any remaining sauce on top. Lightly sprinkle the fish and vegetables with a little seasoned salt. Bake in the 450 degrees heated oven for 15 minutes. Then transfer the baking sheet to the top oven rack and broil for another 3 – 5 minutes, watching carefully. The cherry tomatoes should begin to pop under the broiler. When ready, remove the tray from the oven. Serve immediately over wild rice.