Baked Fish with Tomatoes, Peppers, and Onions

Name: Baked Fish with Tomatoes, Peppers, and Onions
Yield: 4 servings
Ingredients: 1 pound cod fillets, fresh or frozen, skinless and thawed (or other white fleshed fish); 1/4 cup green bell pepper, chopped; 1/2 can (14.5 ounces) low-sodium tomatoes (about 8 ounces); 1/4 cup onion, chopped; 1/4 teaspoon oregano

Source: Adapted from Spicy Baked Fish Montana State University Extension Service Nutrition Education Program

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Make dinner in a flash. This fast and easy fish is delicious and perfect for a busy evening. A fresh green salad and a whole grain roll or brown rice would make this a meal.

Makes

4 servings

Ingredients

1 pound cod fillets, fresh or frozen, skinless and thawed (or other white fleshed fish)
1/4 cup green bell pepper, chopped
1/2 can (14.5 ounces) low-sodium tomatoes (about 8 ounces)
1/4 cup onion, chopped
1/4 teaspoon oregano

Directions

Wash hands with soap and water.
Preheat oven to 350 °F. Oil or spray a 9 x 13-inch baking dish with vegetable spray.
Cut fish into four pieces and place in baking dish.
Top fish with green peppers, tomatoes, onions and oregano. Bake about 20 minutes or until fish flakes.

Notes

Learn more about: Bell Peppers Tomatoes Onions Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.