Herbed Fish Baked in Vegetables

    (35)
    50 minutes

    Fresh fish fillets are cooked in between two layers of sautéed Mediterranean vegetables like capsicum, zucchini and tomatoes, as well as herbs like basil and coriander.


    32 people made this

    Ingredients
    Serves: 6 

    • 3 tablespoons olive oil
    • 3 onions, thinly sliced
    • 1 red capsicum, thinly sliced
    • 1/2 green capsicum, thinly sliced
    • 4 shallots, thinly sliced
    • 1/2 zucchini, thinly sliced
    • 1/2 yellow zucchini, thinly sliced
    • 1 large tomato, diced
    • 90g black olives, halved
    • 2 tablespoons balsamic vinegar
    • salt and freshly ground black pepper to taste
    • half a bunch fresh chives, chopped
    • half a bunch fresh basil leaves, chopped
    • half a bunch fresh coriander, chopped
    • 1kg trevally fillets (or any other firm fish)

    Directions
    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C .
    2. Heat oil in a large frying pan. Stir in onions, red and green capsicums and shallots. Sauté 3 minutes.
    3. Stir in zucchini, tomato, olives and balsamic vinegar. Sauté until vegetables are just tender. Season with salt and pepper to taste.
    4. Spread 1/2 of the vegetables into an oiled 23x30cm baking dish. Cover the vegetables with half of the herbs.
    5. Arrange the fillets on top of the vegetables and herbs. Spread the remaining vegetables, then herbs, over the fish. Cover the dish with alfoil and bake for 25 minutes.

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    Reviews and Ratings
    Global Ratings:
    (35)

    Reviews in English (25)

    amari
    by
    4

    I took a risk in cooking this the first time for a dinner guest, it was an absolute hit, i was called a Master chef and they also took some home with them.  -  30 Jul 2010

    by
    22

    I USED YELLOW PEPPER IN PLACE OF THE SQUASH, I DIDN'T HAVE OLIVES AND FOR EACH HERB I USED 1TLBS DRY (RUBBED GOOD FOR MORE FLAVOR).IT WAS GREAT! MY HUSBAND LOVED IT!  -  27 Aug 2003  (Review from Allrecipes USA and Canada)

    by
    20

    While not a 5-star dish, which I take to mean "memorable," this is still very good. I halved the recipe for the two of us, and substituted Italian parsley for the cilantro. I also added some chunky portabella mushrooms and minced, fresh garlic. I wasn't sure how the Balsamic vinegar would fly in this recipe and was tempted not to use it. But in fairness to Lenie's recipe I did use it, and it was amazingly delicious! Eating this we felt we really were doing something healthy and good for our bodies--very little fat, few calories, nutritious vegetables, and the right type of carbs. We enjoyed this,and ate every last bit of it! Definitely worth making again, or trying for the first time.  -  17 Apr 2008  (Review from Allrecipes USA and Canada)

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