Fish Baked with Pumpkin and Sweet Pepper

An unusual, healthy, and nutritious dish. Pike perch is baked on a pumpkin “pillow” and covered with a layer of onions and bell peppers. The fish is tender, juicy, with a pumpkin and pepper aroma. This recipe can be used to cook any white fish.

Cook: 1 hour 10 minutes

Servings: 6

Ingredients

Directions

Rinse the fish and cut into small pieces, 2-3 cm wide.
Season the fish with salt and pepper (pinch), sprinkle with a mixture of dried herbs (dill, rosemary, basil) or fish seasoning of your choice. Drizzle with apple cider vinegar (or lemon juice).
Stir the fish pieces until they are evenly marinated. Leave the fish to marinate while the vegetables cook. If you have time, you can marinate the fish for 30-60 minutes.
Turn on the oven to heat up to 180 degrees. Wash sweet peppers, cut and peel from seeds and stalks. Cut the peppers into thin strips.
Peel the pumpkin and the inside with seeds and cut into cubes about 1 cm on aside.
Peel the onions, rinse and cut into thin half-rings.
A baking dish (mine is 20×20 cm) grease with vegetable oil (1-2 tablespoons). Place the sliced pumpkin on the bottom of the dish.
Place slices of pike perch on the pumpkin.
Put the onion on top of the pike perch, as well as in the gaps between the fish pieces.
Spread the bell pepper over the onion.
Sprinkle with salt (a pinch) and the remaining black pepper, spread the leaves of fresh parsley over the surface, and pour with vegetable oil (1-2 tablespoons).
Send fish with vegetables to an oven preheated to 180 degrees for 45-50 minutes, until the fish and pumpkin are ready (be guided by the characteristics of your oven).

Enjoy your meal!

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Fish Baked with Pumpkin and Sweet Pepper

Ingredients

Directions

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