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”
Thanks Lori; don't you think just about everything tastes better with a little Feta!
I am always looking for new ideas for fish. This sounds delicious! I especially like the addition of feta.
Lydia, he's a keeper!
Jake gets an A+ in chopping!
Jacki, I do think capers will also be fantastic in this!
This sounds perfect for Spring. My husband refuses to eat olives though, so maybe I'll substitute with some capers.
Ruth, so glad you enjoyed it, and glad you like the blog too.
My ingredients on hand were flounder and orange bell pepper. Used Spanish onion and capers (cut amount in half when substituting for the olives). Used too much olive oil light mayo, and astounded at how delicious the extra sauce was over the grilled asparagus (George Foreman). This recipe with its variations is now one of my favorites, and my mom's. Thank you. South Beach just became much more doable. I am so happy to find your blog!
Colin, you're so welcome. And I agree, the variations are endless!
This recipe, with many variations in ingredients and fish has been a staple on our table for the last year. Many thanks.
Elle, I don't know if Hake is environmentally friendly, but I bet it's delicious in this. Glad to know the blog is helpful for you.
I'm going to make it tonight – but with Hake, since that is what I have at home (I love Hake – do you know if it's environmentally friendly too?).
I might be adventurous and add cherry tomatoes cut in half to the sautéed vegetables.
Thanks for this recipe and for all the other ones – without your blog I would never be able to do the South Beach diet that works so well for me (my husband is so impressed with the results – he is joining me on the diet too!)
MCH, so glad you liked it. (The funniest thing of all is that I just made that recipe today for one of my neighbors!)
This was GREAT! Very yummy! I got some fresh tilapia and it was not fishy at all. Love the blend with the veggies/feta.
Like the idea of adding capers, and it sounds like there are a few people who have enjoyed it that way!
Loved this recipe! I added some capers to the topping and it was delicious! Yum Yum! Thanks for the great recipes.
This recipte is fantastic. I used olives and capers together and it came out wonderful. Just last week I started on South Beach, looking to lose 60 pounds (preferably before I turn 30 next year!) and with your blog I can do it! Inspiring and helpful and great pictures. Thank you!
Michelle, glad you're enjoying the blog!
I just found your blog and I have found so many wonderful things. I made this tonight but with flounder and it was delicious!
Glad people are still liking this (and thinking of variations that sound good too!)