Herb Baked Fish with Rainbow Bell Peppers

Name: Herb Baked Fish with Rainbow Bell Peppers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 (Servings)
Ingredients: 1 ½ pounds flaky white fish, skin removed; 2 Tbsp avocado or olive oil; 3/4 tsp sea salt; 1/4 tsp black pepper; 1 cup fresh chopped herbs; 2 Tbsp lime juice; 1 Tbsp avocado or olive oil; 1/2 medium white, yellow, or red onion; 2 medium tomatoes, stems + core removed, sliced into thin wedges; 3 cloves garlic, minced; 4 medium bell peppers, seeds + stems removed, thinly sliced lengthwise; 1/2 tsp sea salt; 1 pinch black pepper; Lime wedges; cilantro; Green Rice or Green Cauliflower Rice

User Reviews

5.0

60 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
6 (Servings)
Calories
180 kcal
Course
Main Course
Cuisine
Mexican

Herb Baked Fish with Rainbow Bell Peppers

Valerie Marks

Report

Flavorful, flaky baked white fish made with bell peppers and fresh herbs. An impressive yet simple dish with just 10 ingredients required.

Share:

I Made This!

45 people made this

Print

12 people printed this

Save this

36 people saved this

Ingredients

Servings

FISH

1 ½ pounds flaky white fish, skin removed (we used Pacific cod // we think shrimp or even chicken could work here as well — just make sure it's fresh!)
2 Tbsp avocado or olive oil
3/4 tsp sea salt (or enough to season both sides well)
1/4 tsp black pepper (a light dusting over both sides)
1 cup fresh chopped herbs (we used fresh thyme, basil, oregano, and rosemary — go for whatever you have on hand)
2 Tbsp lime juice

VEGGIES

1 Tbsp avocado or olive oil
1/2 medium white, yellow, or red onion
2 medium tomatoes, stems + core removed, sliced into thin wedges
3 cloves garlic, minced
4 medium bell peppers, seeds + stems removed, thinly sliced lengthwise (we used green, yellow, orange, and red)
1/2 tsp sea salt (plus more to taste)
1 pinch black pepper

FOR SERVING optional

Lime wedges
cilantro
Green Rice or Green Cauliflower Rice

Add to Shopping List

Instructions

Preheat oven to 375 degrees F (190C) and set out a 9x13 (or similarly sized) baking dish.
Add fish to a shallow dish or plate, drizzle with oil, and sprinkle with salt, pepper, herbs, and lime juice. Toss to coat and set in the fridge to marinate.
Heat a large pot or dutch oven over medium-high heat. Once hot, add oil, onion, tomatoes, garlic, and bell peppers. Season with salt and pepper and stir to coat.
Sauté, stirring frequently, for 8-10 minutes, occasionally covering to allow the peppers to soften. Stop when the peppers are tender but not yet mushy. Set aside.
Heat a large skillet (cast iron is best) over medium-high heat. Once hot, add fish. Cook for 2 minutes, then carefully flip and cook for 2 minutes more. You aren’t looking for the fish to be completely done — just seared on the outside.
Transfer fish to your 9x13 (or similarly sized) baking dish. Top with sautéed peppers, tomatoes, and onion and spread the veggies to achieve an even layer.
Cover with foil and bake for 8-10 minutes, then remove foil and bake for 3-5 minutes more to allow the top to get slightly browned.
Remove from oven and enjoy. Delicious on its own, or served with Green Rice, Green Cauliflower Rice, cauliflower rice, brown rice, or white rice.
Store leftovers in the refrigerator up to 2-3 days. Or add to freezer-safe tupperware and freeze up to 1 month (though best when fresh). Reheat in the oven or microwave until warm.

Notes

*Recipe adapted from one we learned at a cooking class in Cabo San Lucas, Mexico. *Nutrition information is a rough estimate calculated with Pacific cod fillets, avocado oil, and without optional ingredients.

Nutrition Information

Show Details

Serving 1servings Calories 180 (9%) Carbohydrates 9g (3%) Protein 18.4g (37%) Fat 7.7g (12%) Saturated Fat 0.9g (5%) Sodium 828mg (35%) Potassium 576mg (16%) Fiber 2.7g (11%) Sugar 4.9g (10%)