Description
Herb Baked Fish with Rainbow Bell Peppers combines tender, flaky white fish fillets with vibrant bell peppers and aromatic herbs. Baked to perfection, this healthy dish offers a colorful, flavorful meal that’s perfect for a quick weeknight dinner or a special occasion.
Ingredients
Scale
For the Fish:
- 4 white fish fillets (such as cod, tilapia, or haddock)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary (or 1 teaspoon dried)
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
For the Vegetables:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 small red onion, sliced
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Salt and pepper, to taste
For Serving:
- Lemon wedges
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 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.
- Season the Fish:
- Drizzle the fish fillets with 1 tablespoon of olive oil and lemon juice. Season with salt, pepper, thyme, rosemary, and parsley.
- 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.
- Serve:
- Serve the Herb Baked Fish with Rainbow Bell Peppers hot, garnished with extra fresh herbs and lemon wedges. Pair with rice, quinoa, or a light salad.
Notes
- Herb Alternatives: Substitute with other herbs such as basil or dill if preferred.
- Vegetable Variations: Add other vegetables like zucchini or cherry tomatoes for more variety.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 260
- Sugar: 8g
- Sodium: 300 mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg