Sheet-Pan Roasted Fish With Sweet Peppers
This Sheet-Pan Roasted Fish With Sweet Peppers is a vibrant, flavor-packed, and healthy one-pan dinner perfect for busy weeknights or effortless entertaining. Tender white fish fillets are roasted with sweet bell peppers, briny olives, and finished with a zesty garlic-parsley dressing for a Mediterranean-inspired meal bursting with color and taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Roasting (Sheet-Pan)
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
4 white fish fillets (such as hake, cod, or flounder)
3 bell peppers (red, yellow, orange – sliced)
3 cloves garlic (minced)
1/4 cup fresh parsley (chopped)
3 tablespoons olive oil
2 tablespoons lemon juice
Salt and pepper to taste
1/2 cup pitted olives (Kalamata or green)
Instructions
Preheat oven to 425°F (220°C).
Slice bell peppers and toss with 1 tablespoon olive oil, salt, and pepper on a sheet pan.
Roast peppers for 20 minutes until softened and slightly caramelized.
While roasting, season fish fillets with salt and pepper.
Make garlic-parsley dressing by combining minced garlic, chopped parsley, 2 tablespoons olive oil, and lemon juice.
Nestle fish among roasted peppers and scatter olives on top.
Return to oven and roast for 10–15 minutes until fish is cooked through and flakes easily.
Drizzle with garlic-parsley dressing before serving.
Notes
Try swapping parsley with cilantro or basil for a different twist.
Add sliced fennel, red onions, or a sprinkle of chili flakes for extra depth or heat.
Store leftovers in the fridge for up to 2 days; reheat gently in a 350°F oven.
Avoid microwaving to preserve the fish’s texture.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 60mg
