Balsamic Baked Fish

    40 minutes

    White fish fillets of your choice are baked in the oven with a capsicum and onions sauce balsamic then served on a bed of salad greens.

    226 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 yellow onion, halved and sliced
    • 1 red capsicum, diced
    • 2 tablespoons balsamic vinegar
    • 1 pinch salt and pepper, to taste
    • 2 (250g) white fish fillets
    • 2 teaspoons olive oil
    • 1 cup crumbled blue cheese
    • 4 cups mixed salad greens

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat an oven to 180 degrees C.
    2. Heat 1 tablespoon olive oil in a large frypan over medium-high heat. Cook onion and red capsicum in the oil until onion is tender and golden and capsicums are slightly soft; about 10 minutes. Stir balsamic vinegar into the vegetables; season with salt and pepper.
    3. Rub fish fillets with 2 teaspoons olive oil and a sprinkle of salt and pepper. Place fillets in a small baking dish and top with the balsamic onion mixture. Sprinkle fish evenly with blue cheese.
    4. Bake in preheated oven until fish flakes easily. Serve on top of salad greens.

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    Reviews in English (179)


    This was delicious. I added some zuchinni to the onion and red pepper. I also used good cheddar instead of blue cheese. Will serve this again.  -  11 Apr 2009  (Review from Allrecipes USA and Canada)


    I used red onion, bell pepper and asparagus. I reduced the balsemic with the veggies while I broiled the fish, then added the veggies and cheese and broiled until the cheese was melted. Everyone LOVED this. I did use sharp cheddar for husband and kids because they don't like blue cheese. They still loved it. I had to use soy cheese for mine and it was still awesome, so this is very adaptable.  -  27 Apr 2009  (Review from Allrecipes USA and Canada)


    Delish! Fantastic tilapia recipe! I ended up broiling it on low for a few minutes at the end. Also, I served with rice instead of the greens. Thanks!  -  16 Apr 2009  (Review from Allrecipes USA and Canada)