Description
Flaky oven-roasted white fish fillets topped with a savory medley of herbed potatoes and sweet bell peppers. A light yet satisfying dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 2 white fish fillets (such as cod, haddock, or halibut)
- 2 medium potatoes, peeled and diced small
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
- 1 tbsp chopped fresh parsley (for garnish)
- Salt and black pepper to taste
- Lemon wedges, for serving
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- In a bowl, toss diced potatoes, bell peppers, onion, garlic, thyme, rosemary, salt, pepper, and 1 1/2 tbsp olive oil until evenly coated.
- Spread the mixture on the baking sheet and roast for 20–25 minutes, stirring halfway, until potatoes are golden and tender.
- Push the vegetables to the side of the pan and place the fish fillets in the center. Drizzle with the remaining olive oil and season with salt and pepper.
- Roast for another 10–12 minutes, or until the fish is opaque and flakes easily with a fork.
- Top each fish fillet with a generous spoonful of the herbed potato and pepper mixture.
- Garnish with fresh parsley and serve with lemon wedges.
Notes
- Use firm white fish to hold up well in roasting.
- Add a pinch of chili flakes for a hint of heat.
- Pairs well with a green salad or steamed greens.
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 360
- Sugar: 5g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 65mg