Baked white fish with Onions, Peppers, Olives, and Feta

Noelani | Beauty in Cooking: "Since our weeks have been so busy, I needed a qui…" Read More


  • 3 filets (medium-sized uniformly-thick white fish)
  • tilapia
  • fish
  • orange roughy
  • orange roughy
  • cod
  • cod
  • sole
  • 1/2 tablespoon olive oil (or less, depending on your pan)
  • 1/2 cup red pepper (very finely diced)
  • 1/4 cup diced red onion (very finely, or sweet white onion)
  • 1/4 cup green olives (very finely diced, or try chopped capers if you're not a fan of green olives)
  • 1/3 cup crumbled feta (or less if you're not wild about feta)
  • 2 tablespoons mayo (or lite mayo, I would not use fat-free mayo, which usually has added sugar.)
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    Since our weeks have been so busy, I needed a quick dinner, healthy and delicious. I made the recipe, but because I love my vegetables crunchy, I did not sauté the onions, peppers and olives. Capers are a staple in our family and so I added them and regular green olives packed in water and not vinegar. It turned out very well, the soft fish combined with the crunchy fresh Vegas and creamy feta cheese. The combination was so wonderful that there was none left.
    R D. 4 years ago
    Great tasting easy recipe that can be ready in very little time Perfect with fillets of sole or other fish

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