Herb Baked Fish with Rainbow Bell Peppers

Introduction

Herb Baked Fish with Rainbow Bell Peppers is a delicious and nutritious dish that combines tender, flaky fish with vibrant bell peppers and aromatic herbs. Baked to perfection, this meal offers a burst of color and flavor, ideal for a light yet satisfying dinner.

Ingredients

• 4 white fish fillets (such as cod, tilapia, or haddock)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 small red onion, sliced
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 1 tablespoon fresh rosemary (or 1 teaspoon dried)
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Lemon wedges, for serving

Directions

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Prepare the Vegetables:
   • In a large bowl, toss the sliced bell peppers and red onion with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Spread the vegetables in an even layer on the prepared baking sheet.
3. Season the Fish:
   • Drizzle the fish fillets with the remaining 1 tablespoon of olive oil and lemon juice. Season the fillets with salt, pepper, thyme, rosemary, and parsley.
4. Bake the Fish and Vegetables:
   • Place the fish fillets on top of the bed of bell peppers and onions. Bake in the preheated oven for 15-18 minutes, or until the fish is opaque and flakes easily with a fork, and the vegetables are tender.
5. Serve:
   • Serve the Herb Baked Fish with Rainbow Bell Peppers hot, garnished with extra fresh herbs and lemon wedges for squeezing. This dish pairs beautifully with rice, quinoa, or a light salad.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 15-18 minutes
• Total Time: 30-33 minutes

Variations

• Fish Options: Substitute the white fish fillets with salmon or trout for a different flavor and texture.
• Vegetable Additions: Add other vegetables like zucchini or cherry tomatoes for more variety.
• Herb Swap: Use different herbs such as basil or dill if you prefer.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) for about 10 minutes to maintain the crispiness of the vegetables. You can also use a microwave, but the texture might not be as optimal.

10 FAQs

1. Can I use frozen fish fillets?
   • Yes, but make sure to thaw them thoroughly before baking.
2. Can I use other types of fish?
   • Absolutely! This recipe works well with various white fish or even more flavorful fish like salmon.
3. What if I don’t have fresh herbs?
   • You can use dried herbs as substitutes. Just use 1/3 of the amount of dried herbs compared to fresh.
4. Can I prepare this dish ahead of time?
   • You can prepare the vegetables and fish separately and refrigerate them. Assemble and bake just before serving.
5. How can I make this recipe spicier?
   • Add a pinch of red pepper flakes or a dash of hot sauce to the fish seasoning.
6. What if I don’t have parchment paper?
   • You can use aluminum foil or a lightly greased baking sheet instead.
7. Can I use a different type of oil?
   • Yes, you can use canola oil or avocado oil if preferred.
8. How do I know when the fish is done?
   • The fish is done when it is opaque and flakes easily with a fork.
9. Can I use pre-cut frozen bell peppers?
   • Yes, but be sure to thaw and drain them to avoid excess moisture.
10. What side dishes go well with this recipe?
    • This dish pairs well with rice, quinoa, couscous, or a fresh green salad.

Conclusion

Herb Baked Fish with Rainbow Bell Peppers is a vibrant and healthy dish that’s both easy to prepare and full of flavor. The combination of flaky fish and colorful vegetables, seasoned with fresh herbs, makes for a nutritious and visually appealing meal. Perfect for a quick weeknight dinner or a special occasion, this recipe is sure to be a hit with anyone who loves a light yet satisfying dish.

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