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White fish baked with vegetables

Author
Cookinero 11 Apr 2025
6920
White fish baked with vegetables

Fish is a very healthy product, which experts recommend eating at least 2 times a week. Very popular are "white" types of fish: flounder, pollock, halibut, cod. In this recipe, we suggest you cook pike perch fillet with onions, carrots, potatoes, bell peppers and cherry tomatoes. Everything is sprinkled with spices and herbs. Fish baked with vegetables is a tasty, light and healthy dish that is perfect for lunch or dinner for the whole family.

How to cook White fish baked with vegetables

Step 1

White fish baked with vegetables

Cut the pike perch fillet into large cubes. Cut the bell pepper into quarter rings. Cut the carrots into thin circles. Cut the potatoes into small 1 cm cubes. Cut the cherry tomatoes in half. Cut the onion into thin half rings. Crush the garlic.

Step 2

White fish baked with vegetables

Line a baking dish with foil and place the pike perch on it. Salt and pepper the fish to taste.

Step 3

White fish baked with vegetables

Place onions and potatoes on top of the pike perch. Salt and pepper the onions and potatoes to taste. Add garlic, cherry tomatoes, bell peppers and carrots. Season everything with salt and pepper again and sprinkle with Provencal herbs. Drizzle the fish and vegetables with vegetable oil.

Step 4

White fish baked with vegetables

Cover the dish with foil and put the dish in the oven for 40 minutes at 200 °C. Baked white fish with vegetables is ready. Enjoy!

White fish baked with vegetables - FAQ About Ingredients, Baking Time and Storage

Yes! While pike perch works great, other white fish like cod, halibut, or tilapia can be used. Just ensure the fillets are similar in thickness for even cooking.
A mix of dried thyme, rosemary, oregano, and basil makes a good substitute. Alternatively, Italian seasoning or herbes de Provence blend can work well too.
Store leftovers in an airtight container in the fridge for up to 2 days. For best quality, reheat gently in the oven to avoid drying out the fish.
Absolutely! Omit the potatoes and increase the quantity of non-starchy veggies like bell peppers, zucchini, or mushrooms to keep it low-carb.
Yes, you can chop all the veggies and store them separately in the fridge for up to 24 hours. Assemble and bake when ready to serve for best texture.
A light salad, crusty bread, or a lemon-dressed quinoa complements this dish well. For a richer option, try a creamy dill sauce on the side.
Freezing isn't recommended as the fish and vegetables may become mushy upon thawing. It's best enjoyed fresh or refrigerated for short-term storage.
Add a splash of white wine or lemon juice before baking, or garnish with fresh parsley and a drizzle of olive oil after cooking for extra freshness.

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