This Oven-Roasted White Fish with Herbed Potato and Pepper Topping is a light yet satisfying dish that pairs flaky white fish with a rustic medley of roasted potatoes and sweet bell peppers. Seasoned with olive oil, herbs, and black pepper, this sheet-pan meal delivers clean flavors, minimal prep, and a wholesome, balanced profile perfect for any night of the week.

Why You’ll Love This Recipe

A healthy, high-protein dish with minimal effort
The herbed potato and pepper topping adds texture and vibrant flavor
One-pan preparation for easy cleanup
Perfect for meal prep or quick weeknight dinners
Naturally gluten-free and adaptable to various types of fish

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

White fish fillets (such as cod, tilapia, or haddock)
Baby potatoes or Yukon Gold, diced
Bell peppers (red, yellow, or orange), chopped
Red onion, sliced (optional)
Olive oil
Garlic, minced
Dried or fresh rosemary and thyme
Lemon juice and zest
Salt and black pepper
Optional: paprika or chili flakes for extra flavor
Fresh parsley or dill for garnish

Directions

Preheat oven to 200°C (400°F).
In a mixing bowl, toss diced potatoes, bell peppers, and red onion with olive oil, garlic, herbs, salt, and pepper.
Spread the vegetables in a single layer on a parchment-lined baking sheet. Roast for 20–25 minutes or until potatoes are golden and tender.
Pat the fish fillets dry and season with salt, pepper, and lemon zest.
Remove the baking sheet from the oven, gently move the vegetables aside, and place the seasoned fish fillets on the same sheet.
Drizzle a bit of olive oil over the fish and return the sheet to the oven. Roast for another 10–12 minutes, or until the fish is opaque and flakes easily.
Finish with a squeeze of lemon juice and garnish with fresh herbs.
Serve warm with a side of greens or a simple salad.

Servings and timing

Serves: 4
Total time: 40 minutes
Prep time: 10 minutes
Cook time: 30 minutes

Variations

Swap white fish for salmon or trout
Add cherry tomatoes for a juicy, roasted finish
Use sweet potatoes or squash instead of regular potatoes
Include olives or capers for Mediterranean flair
Try fresh basil or oregano for a summery variation

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days
Reheat in a 180°C (350°F) oven until warmed through; avoid overcooking the fish
Not recommended for freezing once cooked, as fish may dry out
Store vegetables and fish separately if reheating for better texture

FAQs

What type of fish works best for this recipe?

Firm white fish like cod, haddock, or halibut are ideal. Tilapia and pollock also work well for budget-friendly options.

Can I use frozen fish?

Yes, but thaw it completely and pat dry before roasting to avoid excess moisture.

Do I need to flip the fish during baking?

No, flipping is not necessary. Bake skin-side down if using skin-on fillets.

Can I cook the fish and vegetables separately?

Yes, but roasting them together allows the flavors to meld and makes cleanup easier.

How do I know when the fish is done?

It should flake easily with a fork and be opaque throughout. Internal temperature should reach 63°C (145°F).

Can I make this dish ahead?

It’s best fresh, but you can roast the vegetables ahead and reheat them before adding fresh-cooked fish.

Is this dish dairy-free?

Yes, the recipe contains no dairy unless cheese is added as a topping.

What should I serve with this meal?

A side of arugula salad, steamed green beans, or quinoa pairs well.

Can I use different herbs?

Yes, experiment with dill, parsley, tarragon, or even za’atar for unique variations.

Is this recipe kid-friendly?

Yes, it’s mild and approachable. You can reduce herbs and spices for picky eaters.

Conclusion

Oven-Roasted White Fish with Herbed Potato and Pepper Topping is a light, nutritious, and flavorful dish that comes together effortlessly on one pan. The crisp, herb-seasoned vegetables and tender, flaky fish create a balanced and wholesome meal perfect for any occasion. With its clean ingredients and customizable nature, this recipe is one to keep in regular rotation.

Oven-Roasted White Fish with Herbed Potato and Pepper Topping

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Flaky oven-roasted white fish fillets topped with a savory medley of herbed potatoes and sweet bell peppers. A light yet satisfying dish perfect for weeknight dinners or special occasions.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Roasting
Cuisine: Mediterranean
Diet: Halal

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
In a bowl, toss diced potatoes, bell peppers, onion, garlic, thyme, rosemary, salt, pepper, and 1 1/2 tbsp olive oil until evenly coated.
Spread the mixture on the baking sheet and roast for 20–25 minutes, stirring halfway, until potatoes are golden and tender.
Push the vegetables to the side of the pan and place the fish fillets in the center. Drizzle with the remaining olive oil and season with salt and pepper.
Roast for another 10–12 minutes, or until the fish is opaque and flakes easily with a fork.
Top each fish fillet with a generous spoonful of the herbed potato and pepper mixture.
Garnish with fresh parsley and serve with lemon wedges.