From the Pantry Butler kitchen
Baked Fish with Tomatoes, Peppers, and Onions
Make dinner in a flash. This fast and easy fish is delicious and perfect for a busy evening. A fresh green salad and a whole grain roll or brown rice would make this a meal. USDA MyPlate Kitchen — Adapted from Spicy Baked Fish — Montana State University Extension Service — Nutrition Education Program (public domain), via myplate.food
Ingredients
- 1 pound cod fillets, fresh or frozen, skinless and thawed — or other white fleshed fish
- 1/4 cup green bell pepper, chopped
- 1/2 can (14.5 ounces) low-sodium tomatoes — about 8 ounces
- 1/4 cup onion, chopped
- 1/4 teaspoon oregano
Method
- Wash hands with soap and water.
- Preheat oven to 350 °F.
- Oil or spray a 9 x 13-inch baking dish with vegetable spray.
- Cut fish into four pieces and place in baking dish.
- Top fish with green peppers, tomatoes, onions and oregano.
- Bake about 20 minutes or until fish flakes.
Save this to your own cookbook
The Pantry Butler keeps every recipe you find in one place — tap Share on anything from Instagram or a food blog and it files the ingredients and steps for you. Free for your first 20 recipes.
Save this recipe →