Fish, Mushroom and Pepper Bake

The picture really fails to do justice to the flavour of this Fish, Mushroom and Pepper Bake.

This was a lazy version because I used frozen, ready prepared mushrooms and peppers to make. I have little choice though because they keep while I end up wasting a lot if I buy fresh.

I added paprika for flavour to this version which I felt worked well. Your taste may vary so that can easily be left out or substituted with some herbs.

Fish, Mushroom and Pepper Bake

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serves 1

Fish, Mushroom and Pepper Bake

Fish is a healthy food so combine some into this Fish, Mushroom and Pepper Bake to get a great meal. It is pretty easy to cook too so can be ready at those times when you want a meal in a hurry. Perhaps not fast food but this should be on the table in around 45 minutes.


  • 1 White Fish Fillet - about 200g/6oz
  • 1 medium Tomato
  • 2 Tbsp chopped Peppers
  • 2 Tbsp chopped Mushrooms
  • 1 small Onion
  • (Optional)½ tsp Paprika
  • Salt
  • Pepper


  1. Pre-heat the oven to 200°C/400°F/Gas Mark 6
  2. Get a piece of kitchen foil roughly 30cm/12in square and lay lat on a spare kitchen surface.
  3. Start by putting the fish fillet into the centre of the foil then sprinkle over a little paprika if you choose to use that. Alternatively, sprinkle over some herbs of your choice.
  4. Slice the tomato and layer on top of the fish.
  5. Peel and chop the onion then scatter the pieces over the top.
  6. Add the peppers and mushrooms. I was using frozen ones for this so no preparation was needed.
  7. Sprinkle a little salt and pepper over.
  8. Fold the foil in to seal into a package. Be sure everything is well covered so that all the goodness stays inside.
  9. Put into a baking dish then cook in the oven for 30-40 minutes.
  10. Take from the oven then use a cloth to open the package. It will be very hot so be careful.
  11. Spoon out of the foil onto a serving plate then carefully pour any juices that remain over. I ate this with a Baked Sweet Potato and that tasted really good. You could also serve it with some regular potato wedges or on a bed of rice.


Vary the flavour as you may choose. Mustard may work well as may some coarse grated black pepper. It worked ot really well as cooked though and is certainly worth trying. Easy to multiply up for more than one person too.

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