Fish with Bell Peppers
Brighten up your dinner table with this colorful and flavorful Fish with Bell Peppers recipe, a quick and wholesome meal that's as vibrant as it is delicious. Tender white fish fillets like cod, tilapia, or snapper are seasoned with aromatic spices, pan-seared to perfection, and paired with sautéed red, yellow, and green bell peppers, onions, and garlic for a medley of bold flavors and textures. A zesty drizzle of lemon juice ties everything together, while a sprinkle of fresh parsley adds a touch of freshness. Perfect for a weeknight dinner, this one-skillet dish is ready in just 35 minutes and can be served with rice, quinoa, or crusty bread for a complete and satisfying meal. Packed with nutrients and bursting with Mediterranean-inspired flair, this fish and bell pepper recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (such as cod, tilapia, or snapper)
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium green bell pepper
- 1 medium onion
- 3 pieces garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Rinse the fish fillets under cold water and pat them dry with paper towels. Set aside.
Slice the red, yellow, and green bell peppers into thin strips. Peel and slice the onion. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the bell peppers and onion, and sauté for 5-7 minutes, stirring occasionally, until they begin to soften.
Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant. Remove the vegetable mixture from the skillet and set aside.
Season the fish fillets with paprika, oregano, salt, and black pepper on both sides.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Place the seasoned fish fillets in the skillet and cook for 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork.
Reduce the heat to low and return the sautéed peppers and onions to the skillet, arranging them around the fish fillets. Drizzle lemon juice over the entire dish.
Cover the skillet and let everything simmer together for 3-5 minutes until the flavors meld.
Remove from heat and garnish with fresh parsley, if desired. Serve hot with rice, quinoa, or crusty bread.
Nutrition Facts
Calories |
1211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2791 mg | 121% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 16.5 g | ||
| Protein | 144.0 g | 288% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 246 mg | 19% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 3392 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
