Ljupka Peev Naturopath, Nutrition, Herbal Medicine for women's health and fertility.

Quick & Easy Baked Fish with Vegetables

This recipe makes for a quick, easy & healthy meal that is very tasty. The quantity of each vegetable does not need to be exact, simply try to get an even mix. Olives and capers can be quite salty, so bear this in mind when adding these. Once the dish is cooked, the juices from the vegetables makes for a delicious sauce that can be drizzled over the finished plate.

Preparation time:  10 minutes
Cooking time: 20 – 30 minutes (depending on thickness of fish)
Serves: 4
  • Chopping board
  • Chopping knife
  • Nonstick baking dish
  • Grater



  • 2 zucchini, cut into wedges
  • 2 red onions, cut into wedges
  • 3 tomatoes, cut into wedges
  • 1 large fennel bulb, cut into wedges
  • 1/3 cup pitted olives – whichever variety you prefer
  • 1 tbs capers – if in salt, rinse off as much of the salt as possible
  • olive oil
  • 4 fish fillets
  • Fresh herbs of choice: parsley, oregano and mint work well.
  • Grated rind of ½ lemon
  • Lemon juice to serve




Preheat the oven to 200°C.


Toss the zucchini, onion, tomato, fennel, olives and capers with a little olive oil in a nonstick baking dish.


Place the fish fillets on top of the vegetables.


Sprinkle with fresh chopped herbs and lemon rind.


Cover with lid or foil and bake for 20-30 minutes, or until the fish is cooked through.


Serve with baking juices & a squeeze of lemon juice.
You can also add a side of grains such as brown rice, couscous, quinoa or a combination.
Fish & Seafood, Gluten Free, Recipes
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