Weekday Baked Fish With Tomato Sauce and Peppers

As a resident of the landlocked state of Kansas, you’ll not be surprised to find that my skill at fish cookery is a bit lacking. Sure, I can fry up a mean batch of crappie and have successfully mastered that island favorite, ceviche, but that hardly counts since it’s eaten raw. Hence, I am constantly on the lookout for any and all tasty, yet foolproof fish recipes.
This easy fish recipe of Baked Fish with Tomato Sauce and Peppers fits the bill! It doesn’t matter where you live: use any mild white fish available — flounder, haddock, cod, ocean perch, tilapia — they’ll all work just fine. I serve mine with wild rice, chop it up and mix it all together for a down and dirty, quick mid-week Creole-like meal.

Weekday Baked Fish with Tomato Sauce and Peppers Recipe

2 tablespoons coconut oil
2 cups chopped green pepper
½ cup chopped onion
1 clove garlic minced
1 8-ounce can tomato sauce
2 teaspoons Worcestershire sauce
1 tablespoon firmly-packed brown sugar
4 mild, white fish fillets
Salt and pepper to taste
Place fish in a sprayed, non-stick baking dish. Set aside.


I chop my veggies small, but you can leave them in bigger chunks.

Heat oil over medium heat and sauté green pepper, onion and garlic until tender. Should take about 10 minutes.
Remove from heat and stir in tomato sauce, brown sugar and Worcestershire.
Spoon the sauce evenly over the fish and bake, uncovered in a 350 degree oven for 30 minutes.
fish baking in sauce

Okay, it is usually not quite this saucy. I halfed my recipe for the two of us but poured in all the tomato sauce. Either way it works out fine.

That’s it! Easy peasy fish dinner in less than an hour.
Are you confident cooking fish? What’s your fave easy fish recipe? —Karen

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