Mediterranean Lime-Herb Baked Fish with Roasted Bell Peppers

Ingredients

• 340 g fish
• 2 medium bell pepper
• 1 medium green bell pepper
• 2 tbsp light olive oil
• 2 whole lime wedges
• 1 tbsp fresh rosemary
• 1 tsp parsley flakes
• 0.5 tsp dried rubbed sage
• 0.5 tsp sea salt
• 0.25 tsp coarsely ground pepper

Instructions

1. 1Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup.
2. 2Wash and core the bell peppers and green bell pepper. Cut them into 1-inch thick strips.
3. 3In a medium bowl, toss the bell pepper strips with 1 tablespoon of light olive oil, a pinch of sea salt, and a dash of coarsely ground pepper. Spread them in a single layer on one half of the prepared baking sheet.
4. 4Pat the fish fillets dry with a paper towel. Place them on the other half of the baking sheet, ensuring they are not overlapping.
5. 5In a small bowl, combine the remaining 1 tablespoon of light olive oil, fresh rosemary, parsley flakes, and dried rubbed sage. Squeeze the juice from one lime wedge into the mixture and stir well.
6. 6Brush the herb-lime oil mixture generously over the fish fillets. Sprinkle with a pinch of sea salt and coarsely ground pepper.
7. 7Bake for 15-20 minutes, or until the fish is opaque and flakes easily with a fork, and the bell peppers are tender-crisp and slightly caramelized. Cooking time may vary depending on the thickness of the fish.
8. 8Serve immediately, garnishing with the remaining lime wedges for an extra squeeze of fresh citrus.