Spanish fish and sweet peppers

This is a one-pan wonder and a divine way to cook fish – juicy sweet peppers, tart tomatoes and a crunchy topping makes sure this fish dish becomes a favourite meal

By Nici Wickes
  • 25 mins cooking
  • Serves 2
  • Print


  • 1/4 cup olive oil
  • 1 onion, finely chopped
  • 4 clove garlic, peeled and roughly chopped
  • 1 red pepper, de-seeded and thinly sliced
  • 1/2 cup spanish sherry
  • 200 gram can chopped tomatoes
  • 1/2 teaspoon paprika, smoked or regular
  • 1 thyme sprig
  • 1 bay leaf
  • 2-4 fish fillets - gurnard, tarakihi or snapper
  • salt and pepper
  • 1 tablespoon olive oil
  • 3/4 cup fresh breadcrumbs
  • 1/4 cup sliced almonds
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • grind of black pepper
  • lemon wedges, to serve
  • green salad or rice, to serve


  • 1
    Preheat oven to 180°C.
  • 2
    Heat the oil in a large frying pan that is oven-proof, or a casserole dish. Add the onion, garlic and pepper to the pan, cooking for 2-3 minutes. Add sherry to the pan, cover and cook until the pepper softens.
  • 3
    Add the tomatoes, paprika, thyme and bay leaf, then bring to a simmer. Lay the fish on top and spoon some peppers, tomato and juices over the fish. Season with salt and pepper.
  • 4
    For the topping, mix together the olive oil, breadcrumbs, almonds, paprika, salt and pepper. Sprinkle over the fish. Cover with foil (or lid) and cook for 15 minutes. Uncover and cook for a further 5 minutes until golden and some of the liquid has reduced.
  • 5
    Garnish with lemon wedges, and serve with salad or rice.


  • This dish is easily doubled or tripled to serve 4 or more, and is an economical and nutritious way to serve fish given it is bulked up with tomatoes and peppers.

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