If you’re on the hunt for a meal that bursts with color, flavor, and wholesome goodness, look no further than Herb Baked Fish with Rainbow Bell Peppers. This dish is absolute perfection for those nights when you want something light but deeply satisfying, and it’s practically a work of art on your dinner table. Tender white fish gets cozy with a medley of sweet bell peppers and red onion, all roasted together with olive oil, fresh herbs, and a zesty squeeze of lemon. It’s a Mediterranean-inspired meal that’s as easy as it is impressive, and with just a handful of everyday ingredients, you’ll have a vibrant main course ready in barely half an hour.
Ingredients You’ll Need
Gathering the ingredients for Herb Baked Fish with Rainbow Bell Peppers is refreshingly simple. Each item truly plays a role—whether to add savory depth, vibrant color, or that touch of fresh, herby brightness that makes the whole dish sing.
- White Fish Fillets: Choose cod, halibut, or tilapia for melt-in-your-mouth texture and a mild flavor that lets the herbs and veggies shine.
- Rainbow Bell Peppers: Use one each of red, yellow, and green peppers for a sweet crunch and eye-catching presentation.
- Red Onion: Thinly sliced, its subtle heat mellows in the oven and adds a lovely sweetness alongside the peppers.
- Olive Oil: The fruity richness enhances both the fish and vegetables, helping everything roast to perfection.
- Garlic: Freshly minced, it infuses every bite with savory, aromatic goodness.
- Lemon Juice: Brightens the entire dish and adds the perfect finishing tang to complement the herbs.
- Fresh Parsley: Chopped parsley lends a pop of color and freshness right before baking.
- Fresh Dill: This classic with fish brings grassy, delicate flavor that’s quintessentially Mediterranean.
- Dried Oregano: A hint of dried oregano gives a subtle earthiness and beautifully ties the herb flavors together.
- Salt: Just enough to bring out all the natural flavors without overpowering the ingredients.
- Black Pepper: Balanced heat and aroma to make everything just a little more exciting.
- Lemon Wedges: For serving, a squeeze of lemon over the fish just before eating makes all those flavors pop.
How to Make Herb Baked Fish with Rainbow Bell Peppers
Step 1: Prep Your Oven and Baking Dish
Begin by heating your oven to 400°F, which is the perfect temperature for both fish and veggies to cook evenly without drying out. While it preheats, lightly grease a large baking dish or sheet pan. This little step guarantees everything releases easily and you get those beautiful, caramelized edges.
Step 2: Toss and Season the Veggies
In a big bowl, combine your thinly sliced rainbow bell peppers and red onion. Drizzle them with 2 tablespoons of olive oil, add in the minced garlic, sprinkle on the oregano, salt, and pepper, then toss it all together. This ensures every strip of pepper and onion is bathed in flavor and ready to become sweet and tender in the oven.
Step 3: Layer and Arrange
Spread that glorious vegetable mixture in an even layer across your prepared baking dish. The key is not to overcrowd, so the veggies roast rather than steam. Lay your fish fillets on top, nestling them right onto that veggie bed—this way the fish steams gently while soaking up all those delicious flavors.
Step 4: Add the Fresh Herbs and Citrus Kick
Drizzle the remaining tablespoon of olive oil and the vibrant lemon juice over the fish. Scatter chopped parsley and dill generously across the top. These herbs infuse the fillets with fresh flavor as they bake, and the lemon works magic, making everything taste brighter and more alive.
Step 5: Bake to Perfection
Pop the dish into the oven and bake for 15 to 20 minutes, depending on the thickness of your fillets. You’ll know it’s ready when the fish flakes easily at the touch of a fork and the peppers are tender yet still colorful and slightly crisp at the edges. That’s your cue to take it out and get ready for a real treat!
How to Serve Herb Baked Fish with Rainbow Bell Peppers
Garnishes
When it comes to finishing touches, don’t underestimate the power of a handful of extra fresh herbs and a final squeeze of lemon. A bit more parsley or dill scattered over the top just before serving gives a burst of color and fragrance that makes Herb Baked Fish with Rainbow Bell Peppers truly irresistible.
Side Dishes
This dish shines alongside a scoop of fluffy rice, nutty quinoa, or couscous for a well-rounded meal. You could also keep it low-carb and opt for cauliflower rice or a crisp green salad tossed with a light vinaigrette—either way, you’ll have a gorgeous, satisfying plate in no time.
Creative Ways to Present
For a dinner party twist, try serving the fish atop a hearty Mediterranean-style grain bowl, or plate the fillets individually over the roasted peppers for a restaurant-worthy look. Another fun idea: serve Herb Baked Fish with Rainbow Bell Peppers family-style in the baking dish, letting everyone dig in at the table—the colors steal the show every time!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply transfer them to an airtight container and place in the refrigerator within two hours of cooking. Herb Baked Fish with Rainbow Bell Peppers will keep beautifully for up to 2 days and makes for an excellent quick lunch the next day.
Freezing
While the fish can technically be frozen, the vegetables may lose their texture when reheated. If you must freeze, arrange portions in freezer-safe containers and use within a month for best results. Remember to thaw them in the fridge overnight for more even reheating.
Reheating
To reheat, place the fish and veggies in a shallow baking dish, cover loosely with foil, and warm gently in a 300°F oven until heated through—usually 10 to 12 minutes. Microwaving works for a super quick meal, but gentle oven reheating keeps the fish tender and prevents it from drying out.
FAQs
Can I use frozen fish fillets for this recipe?
Absolutely! Just be sure to thaw the fillets completely and pat them dry before baking to avoid excess moisture in the dish. Herb Baked Fish with Rainbow Bell Peppers turns out wonderfully with both fresh and thawed fish.
Which type Main Course
Cod, halibut, and tilapia are all excellent choices thanks to their mild flavors and flaky texture, but this recipe is very forgiving. Even salmon or trout will shine here, so go with what’s freshest or most convenient.
Can I substitute dried herbs for the fresh ones?
Yes, you can swap in dried herbs if needed. Use about 1 teaspoon dried parsley and 1 teaspoon dried dill in place of the fresh; just remember dried herbs have a more concentrated flavor, so a little goes a long way.
How do I know when the fish is done?
The best way is to check if the fish easily flakes with a fork and appears opaque throughout. Overcooking can make fish dry, so start checking at the 15-minute mark, especially if your fillets are on the thinner side.
What wines pair well with Herb Baked Fish with Rainbow Bell Peppers?
A crisp, aromatic white like a Sauvignon Blanc or a light Pinot Grigio complements the lemony herbs and sweet peppers beautifully. Even a dry rosé will highlight the Mediterranean flavors without overpowering the dish.
Final Thoughts
Give yourself the gift of simplicity, color, and big flavor with Herb Baked Fish with Rainbow Bell Peppers. Whether you’re cooking for family or friends, this dish truly celebrates the best of fresh, wholesome ingredients with almost no fuss. I hope you enjoy every bright, herby bite as much as I do!
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Herb Baked Fish with Rainbow Bell Peppers Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Herb Baked Fish with Rainbow Bell Peppers recipe is a colorful and flavorful dish that’s easy to make and perfect for a healthy meal. The combination of fresh herbs, tender fish, and vibrant bell peppers creates a Mediterranean-inspired meal that is sure to please your taste buds.
Ingredients
Fish:
- 4 white fish fillets such as cod, halibut, or tilapia
Bell Peppers:
- 3 bell peppers (red, yellow, and green, thinly sliced)
Other Ingredients:
- 1 small red onion (thinly sliced)
- 3 tablespoons olive oil
- 2 cloves garlic (minced)
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh parsley (chopped)
- 1 tablespoon fresh dill (chopped)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- lemon wedges for serving
Instructions
- Preheat the oven: Preheat the oven to 400°F. Lightly grease a large baking dish or sheet pan.
- Prepare the vegetables: In a bowl, toss the sliced bell peppers and red onion with 2 tablespoons olive oil, garlic, oregano, salt, and pepper. Spread the vegetables evenly in the prepared dish.
- Assemble the dish: Place the fish fillets on top of the vegetables. Drizzle with the remaining olive oil and lemon juice, then sprinkle with parsley and dill.
- Bake: Bake for 15–20 minutes, or until the fish flakes easily with a fork and the vegetables are tender.
- Serve: Serve warm with extra lemon wedges.
Notes
- This recipe works well with salmon or trout too.
- For extra flavor, add a splash of white wine to the dish before baking.
- Serve over rice, couscous, or quinoa for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 250
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 65 mg
