Herbed Fish Baked in Vegetables

    Herbed Fish Baked in Vegetables


    30 people made this

    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.

    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)

    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 (1)


    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

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