Baked Fish & Vegetables Recipe


Baked Fish and vegetables are all-in-one-dish. Feel free to use any type of veggies and Fish.

Yield: 4 servings

Total Time Taken: 20 minutes


2 pounds fish filets

Half of a medium leek, sliced

1 medium-sized white onion, peeled and sliced

12 cherry tomatoes, halved

2 medium-sized red bell peppers, seeded and sliced

1 medium green cabbage head, sliced

1 medium-sized carrot, peeled and chopped

6 ¾ tablespoons olives, pitted

3 garlic cloves, peeled

1 tablespoon chopped parsley

1 lime, sliced

1 ½ teaspoon salt and more as needed

1 teaspoon ground black pepper and more as needed

3 tablespoons olive oil

6 ¾ tablespoons white wine

1⁄3 pound butter, chopped

8 fluid ounce mayonnaise

1 teaspoon minced garlic


  1. Set the temperature of the oven to 400 degrees F and let preheat.
  2. Line a roasting pan with aluminum foil and leave enough foil to seal with the pan.
  3. Place Fish into the pan and then layer with onion, tomatoes, peppers, cabbage, carrot and olives.
  4. Scatter with garlic and parsley and then sprinkle with salt and pepper.
  5. Drizzle with olive oil and white wine and then scatter with butter pieces.
  6. Fold foil to cover the vegetables and seal by folding the joints.
  7. Place roasting pan into the oven and bake for 40 minutes.
  8. In the meantime, whisk together mayonnaise, minced garlic and ½ teaspoon of each salt and black pepper until combined.
  9. After 40 minutes of baking remove roasting pan from the oven and uncover. Top Fish and vegetables with prepared mayonnaise mixture and serve.

Nutritional Information Per Serving: 260 Cal, 12 g total fat (0.4 g sat. fat), 164.9 mg chol., 207 mg sodium, 9.9 g carb., 3.8 g fiber, 47.7 g protein.

Baked Fish & Vegetables


Add Comment