Flavorful, flaky baked white fish made with bell peppers and fresh herbs. An impressive yet simple dish with just 10 ingredients required.
Preheat oven to 375 degrees F (190C) and set out a 9x13 (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.
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.
Transfer fish to your 9x13 (or similarly sized) baking dish. Top with sautéed peppers, tomatoes, and onion and spread the veggies to achieve an even layer.
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.
*Recipe adapted from one we learned at a cooking class in Cabo San Lucas, Mexico.
*Nutrition information is a rough estimate calculated with Pacific cod fillets, avocado oil, and without optional ingredients.