Herb Baked Fish with Rainbow Bell Peppers
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 (Servings)
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Calories
180 kcal
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Course
Main Course
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Cuisine
Mexican
Herb Baked Fish with Rainbow Bell Peppers
Description
This recipe uses flaky white fish such as Pacific cod, skin removed, marinated in avocado or olive oil, lime juice, salt, pepper, and a generous mix of fresh herbs like thyme, basil, oregano, and rosemary. After marinating, the fish is seared quickly in a hot skillet until lightly browned but not fully cooked. Meanwhile, a mix of thinly sliced white or yellow onion, tomatoes sliced into wedges, minced garlic, and a variety of thinly sliced bell peppers in multiple colors is sautéed until tender but not mushy, seasoned simply with salt and a pinch of black pepper.
The partially cooked fish is transferred to a baking dish and topped with the sautéed vegetables spread evenly over the fillets. The dish is covered with foil and baked in a 375°F oven until the fish is cooked through and flakes easily. The combination results in tender fish infused with fresh herbs and lime, complemented by the sweet and savory bell peppers and vegetables.
Serving suggestions include lime wedges for added citrus and fresh cilantro, alongside sides like green rice or green cauliflower rice. This creates a light, flavorful meal highlighting fresh ingredients and simple cooking methods.
Ingredients
FISH
- 1 ½ pounds white fish we used Pacific cod // we think shrimp or even chicken could work here as well - just make sure it's fresh!, flaky, skin removed
- 2 Tbsp avocado oil or olive oil
- 3/4 tsp salt or enough to season both sides well, sea salt
- 1/4 tsp black pepper (a light dusting over both sides)
- 1 cup fresh herbs we used fresh thyme, basil, oregano, and rosemary - go for whatever you have on hand, chopped
- 2 Tbsp lime juice
VEGGIES
- 1 Tbsp avocado oil or olive oil
- 1/2 medium white onion or yellow or red onion
- 2 medium tomato stems and core removed, sliced into thin wedges
- 3 cloves garlic minced
- 4 medium bell pepper we used green, yellow, orange, and red, seeds and stems removed, thinly sliced lengthwise
- 1/2 tsp salt plus more to taste, sea salt
- 1 pinch black pepper
FOR SERVING optional
- lime wedges
- cilantro
- green rice or green cauliflower rice
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 a cooking class in Cabo San Lucas, Mexico.
- Nutrition information is estimated using Pacific cod fillets with avocado oil and does not include optional sides or garnishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(Servings)
Amount Per Serving
Calories 180 kcal
% Daily Value*
| 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 | 12% |
| Fiber | 2.7g | 11% |
| Sugar | 4.9g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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