Tray-baked fish with sweet peppers

Try this simple recipe for a delicious, new and healthy way to enjoy fresh fish. Serve with a green salad and sautéed potatoes or crusty bread for an easy and complete weeknight meal!

By Sophie Gray
  • 35 mins preparation
  • Serves 4
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  • 1/2 tbsp of fresh thyme leaves, chopped
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 tsp paprika
  • 300 g capsicums or small sweet peppers, thinly sliced – use a mix of colours if you have them
  • 1/2 cup wine – white or red
  • 700-800 g jar passata
  • 4 tarakihi fillets or other firm-fleshed fish
  • salt and pepper
  • handful black olives
  • 1/2 cup fresh parsley, coarsely chopped, to serve


  • 1
    Preheat the oven to 220°C. Combine the thyme, oil, garlic and paprika in a small bowl.
  • 2
    Place sliced peppers in a shallow roasting pan, pour on the oil mixture and toss. Bake 10-15 minutes or until starting to colour around the edges.
  • 3
    Stir in wine and passata; mix. Return pan to oven until sauce is bubbling.
  • 4
    Pat the fish dry, season with salt and pepper, then arrange the fish fillets in the sauce. Scatter in the olives and bake until the fish is opaque and pulls apart easily with a fork, about 6-10 minutes. Sprinkle over parsley to serve.