Sheet-Pan Roasted Fish With Sweet Peppers

Why You’ll Love This Recipe

I love how this dish balances ease and elegance. Everything roasts on one pan, which keeps cleanup simple. The sweetness of roasted bell peppers pairs beautifully with the mildness of the fish, while the olives and garlicky herb sauce bring sharp, bright contrast. Whether I’m making dinner on a busy weeknight or impressing guests, this recipe always delivers.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• White fish fillets (hake, cod, or flounder)

• Bell peppers (a mix of red, yellow, and orange works beautifully)

• Garlic

• Fresh parsley

• Olive oil

• Lemon juice

• Salt and pepper

• Pitted olives (such as Kalamata or green)

directions

1. I start by preheating my oven to 425°F (220°C).

2. While the oven heats, I slice the bell peppers into strips and toss them with olive oil, salt, and pepper on a sheet pan.

3. I roast the peppers first for about 20 minutes until they begin to soften and caramelize.

4. While the peppers are roasting, I prepare the fish by seasoning it with salt and pepper and making a quick garlic-parsley dressing by mixing minced garlic, chopped parsley, olive oil, and a squeeze of lemon juice.

5. Once the peppers are partially cooked, I nestle the fish fillets among them and scatter olives on top.

6. I return the pan to the oven and roast for another 10–15 minutes, depending on the thickness of the fish, until it’s cooked through and flakes easily.

7. I drizzle the garlic-parsley dressing over everything right before serving.

Servings and timing

This recipe serves 4 people and takes about 40 minutes total from start to finish. It includes roughly 10 minutes of prep and 30 minutes of roasting time.

Variations

Sometimes I switch up the herbs and use cilantro or basil in place of parsley for a different flavor profile. I also like to add thinly sliced fennel or red onions with the peppers for extra depth. For a little heat, I occasionally toss in some red pepper flakes or sliced chili peppers.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I place the fish and veggies in a 350°F oven for about 10 minutes, just until warmed through. I avoid using the microwave since it can overcook the fish and make it rubbery.

FAQs

How do I know when the fish is done?

I check if the fish flakes easily with a fork and looks opaque in the center. Thicker fillets may take longer, so I keep an eye on them toward the end of cooking.

Can I use frozen fish fillets?

Yes, but I make sure to thaw them completely and pat them dry before roasting so they cook evenly and don’t release too much moisture.

What other vegetables can I use?

I sometimes mix in zucchini, cherry tomatoes, or thinly sliced onions. Just keep in mind the cooking time might vary slightly depending on the veggies.

Can I make this recipe ahead of time?

I like to prep the peppers and herb dressing ahead, but I roast the fish fresh so it stays flaky and moist. Assembled leftovers are still tasty the next day, though.

Is there a substitute for olives?

If I’m not in the mood for olives, I skip them or use capers for a similar salty bite. Sundried tomatoes can also be a nice addition.

Conclusion

This sheet-pan roasted fish with sweet peppers is a reliable, flavor-packed meal that I come back to again and again. It’s simple enough for a weeknight but beautiful and tasty enough to serve to guests. The balance of sweet, salty, and herby flavors keeps things interesting, and with minimal cleanup, it’s always a win in my kitchen.

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