Baked White Fish with Onions, Peppers, Olives, and Feta
I’ve been making this Baked White Fish with Onions, Peppers, Olives, and Feta for years and I absolutely love these flavors. And this is a perfect main dish for a low-carb meal!
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Baked White Fish with Onions, Peppers, Olives, and Feta is a recipe I came up with in the very earliest days of my blog, and it’s a favorite quick dinner that I’ve been making it for years. You can make this with any type of mild white fish, and using a topping with finely chopped red onion, red bell pepper, green olives, and Feta adds a lot of flavor to the mild-flavored fish.
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 I hope you will try this way of cooking fish, and if you like these flavors and I bet it will become a repeater at your house too!
What ingredients do you need?
- white fish fillets
- Olive Oil (affiliate link)
- red pepper
- red onion (or sweet white onion)
- green olives (or chopped capers)
What kind of Fish Can I Use?
I used to use Tilapia for this baked white fish recipe, but now I’d use another mild white fish such as halibut, orange roughy, cod, or sole. Other fish you might use include pollock, barramundi, and mahi mahi.
Want more low-carb fish dinners?
Check out Low-Carb and Keto Baked Fish Dinners for more tasty ideas for baked fish!
How to make Baked White Fish with Onions, Peppers, Olives, and Feta:
(Scroll down for complete printable recipe, including nutritional information.)
- Take the fish out of the fridge and let it come to room temperature while you chop up the red onion, red bell pepper, and green olives, and crumble the feta. (Amazing chopping skills in this photo by my nephew Jake!)
- 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.
- Season the fish with salt and pepper and spread a very thin layer of mayo over the top of each piece of fish.
- Stir the crumbled feta into the onion-pepper-olive mixture.
- 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.
- Roast 10-15 minutes in a preheated 425F/220C oven. (Cooking time will depend on the thickness of the fish, but it’s usually closer to 15 minutes unless the fish pieces are really thin.)
- It’s done when the fish is opaque and firm to the touch and the topping is slightly browned.
Make it a Low-Carb Meal:
For a low-carb dinner, this would be delicious served with Grilled Asparagus with Parmesan, Lemony Green Beans, or just a simple salad like you see in the photo.
More Tasty Roasted or Baked Fish You Might Enjoy:
- Spicy Air Fryer Fish With Remoulade Sauce
- Baked Halibut with Sour Cream, Parmesan, and Dill Topping
- Baked White Fish with Pine Nut, Parmesan, and Basil Pesto Crust
Baked White Fish with Onions, Peppers, Olives, and Feta
I‘ve been making Baked White Fish with Onions, Peppers, Olives, and Feta for years and this is easy and tasty for a low-carb dinner.
- 2 large uniformly-thick white fish fillets (see notes)
- 2 tsp. olive oil
- 1/2 cup finely diced red pepper
- 1/4 cup finely diced red onion (or sweet white onion)
- 1/4 cup finely diced green olives (or try chopped capers if you’re not a fan of green olives)
- 1/3 cup crumbled Feta (see notes)
- 2 T mayo (see notes)
- Preheat oven to 425F/220C.
- Spray small glass or ceramic casserole dish with nonstick spray.
- Heat olive oil over medium-high heat in a nonstick frying pan and saute red pepper and onion about 3 minutes.
- Add olives and saute about 2 minutes more. Turn off heat.
- Put fish in casserole dish and season with salt and pepper.
- Spread a small amount of mayo evenly over the surface of each piece of fish.
- Stir feta into red pepper/onion/olive mixture and spread that over the top of fish. (Pile it on so all the mixture is used. It doesn’t matter if some falls off while it’s cooking, but press it down so it sticks as much as it can.)
- Bake until fish is opaque and white throughout and topping is barely starting to brown, 10-15 minutes. Thinner pieces of fish may be done in 10 minutes, but thicker ones will take the entire 15 minutes.
- Serve hot.
I used to use Tilapia for this recipe, but now I'd use another fish such as halibut, orange roughy, cod, or sole.
If your fish fillets are small this is probably enough topping for 3-4 pieces of fish. You can use less Feta if you're not wild about Feta Cheese.
Recipe created by Kalyn.
Amount Per Serving: Calories: 349Total Fat: 25gSaturated Fat: 7gUnsaturated Fat: 17gCholesterol: 103mgSodium: 847mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 23g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Baked White Fish with Onions, Peppers, Olives, and Feta is a tasty low-carb or Keto recipe that’s also a perfect Phase One dinner for the South Beach Diet, and would be great for other low-carb eating plans.
Find More Recipes Like This One:
Use Oven Dinners to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2007. I’ve made it regularly since then and the recipe was last updated with more information in 2021.
45 Comments on “Baked White Fish with Onions, Peppers, Olives, and Feta”
I made this! Thanks for the great recipe. My only addition was grape tomatoes. Not only does it add a pop of color, I really like the flavor and juice it adds as well.
Adding capers instead of olives…. exonerates the olives, and gives the dish a kick. WOW
I had a great tilapia recipe, but this one blows it out of the water. Thank you!
I forgot to mention, too, that I ended up doing this with pollack since I didn’t have tilapia on hand. That fish worked just fine, so I suspect the “any mild white fish” could probably be added. I’d love to try this with corvina filets, but they’ve not been on sale yet where I shop. – Donna
Donna, thanks for the feedback. I’m going to try it with capers too, and I think black olives would taste great with this combination also.
I fixed this last night and did substitute capers for olives. Excellent. 🙂 I may try black olives next time since I almost always have them on hand and my capers supply is dwindling. -Donna
I love Tilapia. It’s a wonderful piece of fish and that recice looks FABULOUS!
Kalyn, what a lovely dish. I am so happy that you gave some substitutes for tilapia as I have never seen it in England ( not where I live anyway)and I have felt very tempted by this recipe. I love the crumbled feta!!1
Thomas, you are too kind. I didn’t realize that Rand doesn’t have them any more, but you can get it from Amazon.com. I really think it makes a difference, especially for people like me who don’t have good natural light.
i really like your photos, i think they do look great and we in our newspapers have probably used worse shots than yours, so kudos 🙂
btw, it seems that your brother doesn’t sell the photobox anymore?
Tanna, vegetarian fish, who could have imagined!
Thomas, I take all the photos on KK unless otherwise credited. I use a Canon Rebel XT Digital SLR camera. The two lenses I use are a 50 MM 1:2.5 Macro lens and a 50 MM 1:1.8 lens. I basically know nothing about photography, and if I get a good shot it’s luck plus a good camera. I take nearly all my food shots inside this light box because my house faces north and I don’t get much natural light in my kitchen. I use Adobo Lightroom to edit the photos, really a great product and not too expensive. I take about 50 shots for every one that I use, which I think is key to getting good pictures. Even so, I’m often not quite satisfied with the photos, but I’m trying to learn more.
Anh, I haven’t had baramundi. The Tilapia we get here is frozen too.
Kalyn, Tilapia is available here in Australia – frozen products from China. I may try to use our fresh waterfish (barramundi) though. 😀
i just stumbled over your blog and was wondering where your photos come from?
if you shot them yourself, what is your setup if i may ask?
and, some of your recipes sound delicious 🙂
This really looks lovely. I really have been enjoying Tilapia, didn’t know it was a vegetarian fish! I’ll see if I can’t give this a try.
Chris, I agree, Tilapia is one of the best tasting fish you can buy. The fact that it’s a good choice is a huge plus.
Anh, hope you like it. I’d be curious to know if you can get Tilapia in Australia. Some of the sites I saw said it’s raised in China a lot.
Katie, thanks. I agree, never look back, except on the internet people find your past things and they haven’t seen your current ones. Scary thought.
Anna, you must make the asparagus with parmesan. It’s awesome.
this looks really good. the asparagus is one to add to my collection too!
I love the topping! perfect to spice up the fish a bit.
You know what they say – never look back….
Kalyn, thanks for a great recipe! I;ll give it a try after my next shopping round.
Just found your site and have added it to my bookmarks. Thanks… this looks AWESOME!
What a great recipe. I love, love, LOVE tilapia. I am always looking for new ideas on how to serve it. And, I was also excited to see is on the “best choice” list, a list I posted after my visit to the aquarium.