Grilled fish with peperonata

Grilled fish with peperonata

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  • 0:30 Prep
  • 4 Servings
  • Capable cooks

Let the capsicum stew to create a sweet base to serve with succulent fish.

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Nutrition information, Main recipes


  • 80ml (1/3 cup) extra virgin olive oil
  • 2 small yellow capsicums, seeded, coarsely chopped
  • 2 red capsicums, seeded, coarsely chopped
  • 1 red onion, halved, cut into thin wedges
  • 250g baby roma tomatoes, halved lengthways
  • 3 garlic cloves, thinly sliced
  • 2 teaspoons red wine vinegar
  • 4 (150g each) firm white fish fillets
  • 1/4 cup fresh basil leaves
  • Roasted potatoes, to serve


  • Step 1
    Heat 60ml (1/4 cup) of the oil in a large ovenproof frying pan over medium-high heat. Add the combined capsicum and onion. Reduce heat to medium-low. Cook, covered, stirring occasionally, for 10 minutes. Add the tomato and garlic and cook, stirring occasionally, for 10 minutes or until the capsicum is very tender. Stir in the vinegar.
  • Step 2
    Meanwhile, heat the remaining oil in a large non-stick frying pan over high heat. Season the fish. Cook the fish for 1 minute each side. Transfer to a plate.
  • Step 3
    Preheat grill on high. Place the fish on top of the capsicum mixture. Cook under the grill for 5 minutes or until cooked through. Sprinkle with basil. Serve with potatoes.


  • 1640 kj


  • 21g

    Fat Total

  • 3g

    Saturated Fat

  • 4g


  • 41g


  • 9.5g

    Carbs (total)

All nutrition values are per serve
  • Author: Alison Adams
  • Image credit: Sam McAdam-Cooper
  • Publication: Australian Good Taste



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