Baked White Fish with Onions, Peppers, Olives, and Feta
There’s a small amount of mayo spread over the fish to keep the topping on, and that also keeps the fish moist when it’s baked at a high temperature. It’s important to start with room-temperature fish pieces, so the fish cooks quickly without the topping ingredients getting too done. If green olives are a non-starter at your house, try it with capers instead, but please try this way of cooking fish if you like these flavors and I bet it will become a repeater at your house too!
Heat the oil over medium-high heat and saute the red onion and red bell pepper about 3 minutes.
Turn the heat to medium, add the green olives, and cook about 2 minutes more. Turn off the heat and let the mixture cool a little before you stir in the feta.
If the surface of the fish seems wet, blot dry with paper towels so the mayo will stick.
Stir the crumbled feta into the onion-pepper-olive misture.
Use a spoon to spread the mixture over the top of the fish, pressing it down slightly as needed to get the topping to stick.
It’s done when the fish is opaque and firm to the touch and the topping is slightly browned.
Baked white fish with Onions, Peppers, Olives, and Feta
(Makes 2-3 servings, recipe created by Kalyn.)
2 or 3 medium-sized uniformly-thick white fish filets
(I usually use Tilapia, but you can use other fish such as halibut, orange roughy, cod, or sole)
1/2 T olive oil (or less, depending on your pan)
1/2 cup very finely diced red pepper
1/4 cup very finely diced red onion (or sweet white onion)
1/4 cup very finely diced green olives (or try chopped capers if you’re not a fan of green olives)
1/3 cup crumbled Feta (or less if you’re not wild about feta)
1-2 T mayo or lite mayo (I would not use fat-free mayo, which usually has added sugar.)
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
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Baked Halibut with Sour Cream, Parmesan, and Dill Topping ~ Kalyn’s Kitchen
Baked Lemon Herb Cod ~ Sarah’s Cucina Bella
Baked White Fish with Pine Nut, Parmesan, and Basil Pesto Crust ~ Kalyn’s Kitchen