This recipe is inspired by a cooking class I recently took in Cabo San Lucas, Mexico, where I learned to make a number of dishes including this gorgeous herbed baked fish with rainbow bell peppers.
The recipe preparation is simple and requires just 10 ingredients. Let me show you how easy it is to make this light, flavorful dish!
To start you’ll cook your onions, peppers, and tomatoes down until they’re soft and just tender. They’ll be added over top the fish later and baked, which creates a vibrant top layer and also creates a sauce for the fish.
Next, you’ll season your fish with oil, salt, a little lime juice, and a blend of herbs. Use whatever you hand on hand — we went with basil, cilantro, rosemary, and thyme.
After a quick sear on the stovetop, you’ll transfer to a baking dish, then top with the cooked peppers. After a short bake in the oven, dinner’s ready!
We hope you LOVE this dish! It’s:
This would make the perfect weeknight meal to have anytime of year, but it’s especially great for warmer climates or weather. Pair with a glass of white wine and brown or white rice, Green Rice (pictured below), Green Cauliflower Rice, Crispy Smashed Potatoes with Vegan Pesto, Lemony Arugula Salad with Crispy Shallot, or Socca Pizza with Sun-Dried Tomatoes and Pesto!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Herb Baked Fish with Rainbow Bell Peppers
- 1 ½ pounds flaky white fish, skin removed (we used Pacific cod // we think shrimp or even chicken could work here as well — just make sure it’s fresh!)
- 2 Tbsp avocado or olive oil
- 3/4 tsp sea salt (or enough to season both sides well)
- 1/4 tsp black pepper (a light dusting over both sides)
- 1 cup fresh chopped herbs (we used fresh thyme, basil, oregano, and rosemary — go for whatever you have on hand)
- 2 Tbsp lime juice
- 1 Tbsp avocado or olive oil
- 1/2 medium white, yellow, or red onion
- 2 medium tomatoes, stems + core removed, sliced into thin wedges
- 3 cloves garlic, minced
- 4 medium bell peppers, seeds + stems removed, thinly sliced lengthwise (we used green, yellow, orange, and red)
- 1/2 tsp sea salt (plus more to taste)
- 1 pinch black pepper
- Preheat oven to 375 degrees F (190C) and set out a 9×13 (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 9×13 (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.
- 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.
*Nutrition information is a rough estimate calculated with Pacific cod fillets, avocado oil, and without optional ingredients.