Brazilian Cuisine
Sheet Pan Fish with Bell Peppers and Lime
Sheet Pan Fish with Bell Peppers and Lime is a prime example of a light, fresh, and modern weekday dinner with a Brazilian twist. This recipe works wonderfully with both delicate white fish or juicy salmon. The genius of this dish lies in roasting everything together on a single baking sheet: sweet bell peppers, onions, and thin lime wheels. Under the high oven heat, the vegetables tenderize and release their natural sweetness, while the lime juice mixes with olive oil and garlic to form a built-in aromatic sauce. The fish infuses with this tropical freshness, staying perfectly flaky and succulent in just under 30 minutes.
Dishday
Recipe overview
- Total time
- 30 min
- Prep
- 10 min
- Cooking
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Brazilian Cuisine
Nutrition
per serving
- Calories
- 290 kcal
- Protein
- 26 g
- Fat
- 16 g
- Carbs
- 8 g
- Fiber
- 2 g
Step by step
Method
- 01
Preheat the oven to 200°C
Preheat the oven to 200°C. Rinse the fish fillets under cold water, pat thoroughly dry with paper towels, and cut into uniform individual portions.
- 02
Seed the bell peppers and cut into strips
Seed the bell peppers and cut into strips; slice the onion into thin wedges. Slice the lime into thin rounds and finely mince the garlic cloves.
- 03
Line a large baking sheet with parchment paper
Line a large baking sheet with parchment paper. Scatter the peppers and onions, toss with half the garlic, 1 tablespoon of olive oil, salt, and pepper.
- 04
Clear spaces among the vegetables and place the fish fillets…
Clear spaces among the vegetables and place the fish fillets in a single layer. Drizzle with the remaining oil, then season with salt, pepper, and garlic.
- 05
Arrange the lime slices over the fish and vegetables so they…
Arrange the lime slices over the fish and vegetables so they release their aromatic juices and oils during baking.
- 06
Bake in the preheated oven for 15–20 minutes until the fish i…
Bake in the preheated oven for 15–20 minutes until the fish is opaque, flakes easily with a fork, and the veggies are slightly charred.
- 07
Remove from the oven and scatter finely chopped fresh cilantr…
Remove from the oven and scatter finely chopped fresh cilantro or parsley over the entire sheet pan before serving.
Dishday
Useful advice
Cooking tip
If you want to prep ahead, arrange the vegetables and fish on the sheet pan, cover tightly with plastic wrap, and keep in the fridge until ready to bake. Opt for firm fish fillets like cod or tilapia so they hold their shape.
How to serve
Serve the fish hot straight from the sheet pan, spooning the roasted vegetables and lime slices over the fillets. It pairs beautifully with steamed rice or couscous to soak up the zesty juices.
How to store
Fish dishes are best enjoyed immediately. If needed, store leftovers in an airtight container in the fridge for no more than 1 day and reheat very gently to avoid drying out the fish.
Note
For a bit of extra punch, you can dust the vegetables with a pinch of ground coriander or add a few splashes of hot sauce right before serving.
