Fish Traybake with Red Pepper, Tomatoes, and Potatoes Recipe

Introduction

This delicious fish traybake combines tender white fish with vibrant peppers, tomatoes, and baby potatoes for a simple, flavorful meal. It’s easy to prepare and perfect for a wholesome weeknight dinner.

Ingredients

• 500g baby or new potatoes, halved or quartered if large
• 3 tbsp olive oil
• 1 red onion, roughly chopped
• 1 red pepper, roughly chopped
• 1 yellow pepper, roughly chopped
• Few sprigs of oregano or thyme
• 400g can cherry tomatoes
• 200g cherry tomatoes (on or off the vine)
• 4 fillets frozen white fish (such as cod or pollock)
• 1 lemon, cut into slices, plus optional extra wedges to serve

Instructions

1. Step 1: Heat the oven to 200°C (180°C fan)/gas mark 6. Place the potatoes in an ovenproof dish and drizzle with 1 tablespoon of olive oil. Roast for 20 minutes.
2. Step 2: Add the chopped onion and peppers to the potatoes. Season well and scatter over the herbs. Drizzle with another tablespoon of olive oil and roast for 15 minutes more.
3. Step 3: Stir in the canned cherry tomatoes, then dot the fresh cherry tomatoes on top. If using vine tomatoes, leave them on the vine for cooking.
4. Step 4: Nestle the fish fillets into the vegetable mixture. Drizzle with the remaining tablespoon of olive oil, season, and place lemon slices over the fish.
5. Step 5: Return to the oven and cook for 15-20 minutes, until the fish is cooked through and flakes easily with a fork.
6. Step 6: Serve the traybake warm with extra lemon wedges for squeezing over.

Tips & Variations

• Use fresh herbs like thyme or oregano for the best aroma and flavor.
• Swap the white fish for salmon or haddock if you prefer a different taste.
• Add a pinch of chili flakes for a subtle spicy kick.
• If using fresh potatoes instead of baby potatoes, parboil them first for quicker roasting.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. The fish is best eaten fresh but can be safely reheated once.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh fish instead of frozen?

Yes, fresh fish fillets work well and cook in approximately the same time. Just ensure they are thoroughly cooked before serving.

What can I serve with this traybake?

A simple green salad or steamed vegetables pair nicely, or you can serve it with crusty bread to soak up the flavorful juices.

Fish Traybake with Red Pepper, Tomatoes, and Potatoes Recipe

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★★★★★

4.6 from 340 reviews

• Author: Jake
• Total Time: 1 hour
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This vibrant fish traybake combines tender baby potatoes, colorful red and yellow peppers, and juicy cherry tomatoes with flaky white fish fillets. Infused with fresh herbs and a hint of lemon, it’s an easy one-dish meal baked to perfection for a healthy and flavorful dinner.

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Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 500g baby or new potatoes, halved or quartered if large
• 1 red onion, roughly chopped
• 1 red pepper, roughly chopped
• 1 yellow pepper, roughly chopped
• Few sprigs of oregano or thyme
• 200g cherry tomatoes (on or off the vine)
• 400g can cherry tomatoes

Fish & Additional Ingredients

• 4 fillets frozen white fish (such as cod or pollock)
• 1 lemon, cut into slices, plus optional extra wedges to serve
• 3 tbsp olive oil

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Instructions

1. Preheat and prepare potatoes: Heat the oven to 200C/180C fan/gas 6. Place the halved or quartered baby potatoes into an ovenproof dish and drizzle 1 tablespoon of olive oil over them. Roast for 20 minutes to start softening the potatoes.
2. Add vegetables and herbs: After 20 minutes, add the roughly chopped red onion, red pepper, and yellow pepper to the potatoes. Mix together well and season with salt and pepper. Scatter the sprigs of oregano or thyme on top and drizzle another tablespoon of olive oil. Return the dish to the oven and cook for another 15 minutes.
3. Add tomatoes and fish: Stir in the canned cherry tomatoes thoroughly, then place the fresh cherry tomatoes on top (leaving them on the vine if desired). Nestle the frozen white fish fillets into the vegetable mixture, drizzle with the remaining tablespoon of olive oil, season well, and arrange lemon slices over the fish to infuse flavor.
4. Bake until cooked through: Bake for 15-20 minutes more, until the fish is completely cooked and flakes easily with a fork, and the vegetables are tender all the way through.
5. Serve: Serve the traybake hot straight from the oven, with extra lemon wedges on the side for squeezing over the fish and vegetables to add a fresh citrus brightness.

Notes

• You can use fresh or frozen fish fillets; if using frozen, no need to thaw before cooking.
• Adjust herbs according to preference—thyme and oregano work equally well.
• Leaving cherry tomatoes on the vine during cooking adds visual appeal but is optional.
• For a spicier twist, add a pinch of chili flakes with the vegetables.
• Ensure fish is fully cooked by checking it flakes easily with a fork before serving.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Mediterranean

Keywords: fish traybake, baked fish, potato traybake, Mediterranean fish recipe, healthy fish dinner, roasted vegetables, lemon fish