Baked White Fish with Peppers, Olives, Feta
Mild white fish topped with a bright mixture of sauteed red peppers, onions, briny olives, and crumbled feta, baked until flaky and golden. The mayo creates a subtle binding layer that keeps the topping adhered during cooking. Perfect for a quick weeknight dinner or elegant enough for entertaining. This version prioritizes even cooking through uniform fish thickness and minimal prep work.
Ingredients
Instructions
- 1
Preheat oven to 425F/425°F
- 2
Spray a small glass or ceramic casserole dish with nonstick spray
- 3
Heat olive oil in a nonstick frying pan over medium-high heat
- 4
Saute red pepper and onion for 3 minutes
- 5
Add olives and saute 2 minutes more, then remove from heat
- 6
Place fish in prepared casserole dish and season with salt and pepper
- 7
Spread a thin layer of mayo over each fish fillet
- 8
Stir feta into the pepper mixture and mound over the fish, pressing gently to adhere
- 9
Bake until fish is opaque and white throughout with topping barely browning, 10-15 minutes
Tips
Use fish fillets of identical thickness to ensure even cooking. If pieces vary significantly, arrange thinner parts toward the edge of the dish.
Don't skip the mayo layer--it acts as an adhesive that helps the toppings stay on the fish during baking and adds subtle richness.
Prep all vegetables before heating oil so the sauteing process moves quickly and vegetables stay crisp-tender.
Good to Know
Cover leftovers and refrigerate up to 2 days. Reheat gently in a 325F oven until warmed through, about 8 minutes.
Prep all vegetables and refrigerate in separate containers up to 1 day ahead. Assemble the dish no more than 2 hours before baking.
Serve hot directly from the casserole dish. Pairs well with lemon wedges, crusty bread, or a simple green salad with vinaigrette.
Common Mistakes
Use fish fillets of mismatched thickness to avoid uneven cooking and dry spots
Omit the mayo layer to avoid toppings sliding off the fish during baking
Overcrowd the pan when sauteing vegetables to avoid steaming instead of browning
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen fish fillets?
Yes, but thaw completely and pat dry with paper towels before seasoning. Excess moisture will extend cooking time and create steam rather than browning the topping.
What if my fish is thicker than average?
Bake closer to 15 minutes. Insert a fork into the thickest part; it should flake easily and appear opaque white throughout. Thinner fillets may be done at 10 minutes.
Can I freeze leftovers?
Freezing is not recommended as the topping becomes watery when thawed and the fish texture deteriorates. Best consumed within 2 days refrigerated.