These mini fish tacos are such a fun dinner or party appetizer! We use wonton wrappers for the base, fill them with spiced fish, and top with our easy chipotle slaw.

These mini fish tacos fly off the plate when I serve them to friends and family. They are such a fun twist on fish tacos. We use baked wonton cups for the base, which hold the perfect amount of fish and slaw.

The recipe comes together quickly, and if you want to get a head start, you can make the wonton cups a week in advance. Then, the day you plan on serving them, bake the fish with our delicious spice rub and make the spicy chipotle slaw.

Key Ingredients

• Wonton Wrappers: I use square wonton wrappers to make little taco cups. I do the same for these chili lime shrimp wonton cups. Wonton wrappers generally come in a few different thicknesses. If you have the choice, go with thin or medium. If you’d like to use tortillas, you can use the smaller tacos, often called street tacos, or make your own, but intentionally make them mini. Here’s our corn tortillas recipe or flour tortillas recipe.
• Fish: We have used tilapia in our photos, but any firm white fish will work in this recipe. Consider mahi-mahi, cod, or sea bass.
• Fish Taco Seasoning: I combine chili powder, cumin, smoked paprika, onion powder, and salt for my fish seasoning. If you’ve not seen our homemade chili powder yet, I highly recommend it! Otherwise, when shopping for chili powder, I love ancho chili powder, which I find much more flavorful than generic chili powder.
• Cabbage: Use red or green (white) cabbage for this slaw.
• Sour Cream and Lime: I like a creamy slaw for this, so I mix my cabbage with a bit of sour cream and fresh lime juice.
• Chipotles in Adobo Sauce: I add minced chipotles in adobo sauce to my slaw for a spicy kick. These smoky, spicy peppers are smoked jalapeños preserved in a flavorful adobo sauce made with spices and chili peppers. You can buy them in small cans, usually found next to salsas or in your store’s International aisle. I also use them to make our roasted corn with chipotle butter, the creamy spread for salmon burgers, and our sweet potato black bean tacos.

How to Make Mini Fish Tacos

These mini fish tacos are super easy to make. First, make the cups. Brush wonton wrappers with oil, then press into mini muffin cups. Bake them until golden brown and crisp. They take 8 to 10 minutes.

While the wontons bake, you can get the fish ready. Season with the spice blend, then bake until just cooked through. You’ll know when it is done when a fork can easily flake the fish.

We round the recipe out with an easy chipotle slaw. Toss finely chopped red cabbage with sour cream, salt, lime, and chipotles in adobo sauce. From there, you can assemble the tacos. Place a cilantro leaf at the bottom of each wonton cup (help prevent them from becoming soggy over time). Then, fill it with fish and slaw. Easy!

Source link

This incredibly flavorful Thai fish curry recipe with flaky white fish swimming in a creamy coconut green curry broth with veggies is pure magic.

If you’ve been following along, you know we’ve been obsessed with our homemade green curry paste. We have already shared our Thai Green Curry with chicken, but we loved the flavor so much, we had to find another way to use it, and this Thai-inspired fish curry was the answer. It’s everything we hoped for and more.

It’s also really easy to make (I promise!). This saucy green curry fish is perfect for when you’re craving a light, flavorful meal, but you don’t have much time. You’ll gently simmer flaky white fish in a vibrant, aromatic coconut sauce. Then, serve the fish and lots of the creamy green curry sauce over Jasmine rice or rice noodles.

Key Ingredients

• White Fish: Choose a flaky white fish for this fish curry. Think cod, halibut, haddock, tilapia, and snapper for a tender, soft texture. Or, go with mahi mahi or sea bass for a slightly firmer texture.
• Green Curry Paste: I love using our homemade curry paste, which is bright and super herby thanks to chile peppers, garlic, lemongrass, ginger, mint, and basil. With our recipe, you have complete control over the spice level, which is a big bonus. Of course, you can still use a store-bought Thai curry paste. My favorite is from Maesri (sold in cans).
• Coconut Milk: This is a non-negotiable for a creamy curry, and full-fat coconut milk really is best. A quick tip when you’re shopping: give the can a shake. If it sounds liquidy, skip it. A can that’s not as liquidy has more of that delicious thick coconut cream inside!
• Fish Sauce: This helps to season the curry. I have two favorites in my pantry, including Red Boat and Three Crabs fish sauce.
• Vegetables: I always start by cooking some sliced shallots, and then finish the curry with a quick-cooking veggie like snow peas. Zucchini, snap peas, green beans, spinach, asparagus, or small broccoli florets are also great options.
• Lime and Fresh Herbs: To build off the fresh, herby flavor of the curry paste, I love finishing the curry with a squeeze of fresh lime juice and a handful of fresh herbs like Thai basil and mint (Italian basil works, too).
• Kaffir Lime Leaves (Optional): These are optional, but they add a lovely aromatic flavor to this curry recipe. They used to be sold in my local grocery store, but they have been harder to find recently. You can buy them online, though! If you do find them fresh, buy a bunch, then freeze them!

Find the full recipe with measurements below.

How to Make Thai Fish Curry

Tip 1: Boost store-bought paste: If you aren’t starting with our homemade green curry paste, you can boost the flavor of store-bought. Store-bought curry pastes range in flavor and spice level. I recommend Maesri (sold in cans). To achieve the fresh, vibrant flavor that homemade paste gives our curry, add the following along with the curry paste in step two of the recipe below: 2 teaspoons minced garlic, 2 teaspoons finely grated fresh ginger, and 2 teaspoons lemongrass paste.

Tip 2: Cook your curry paste first: Before adding the coconut milk, sauté your curry paste in some oil to bring out the flavors. I do this over medium heat and cook the paste until the color deepens a little, and it just begins to stick to the pan. This step makes a huge difference!

Tip 3: Prepare for some spice: Note! Green curry is supposed to be SPICY. It’s generally the hottest of all the Thai curries. If you are not interested in a spicy dish, you can make our homemade paste and reduce the chili peppers. Or, swap the green curry paste for yellow curry paste, which is much milder and sweeter.

Tip 4: Don’t forget the rice: This fish curry is extra saucy, so you’ll want a bed of rice or noodles to soak up all the creamy coconut sauce. Jasmine rice, brown rice, coconut rice, cilantro lime rice, or cooked rice noodles are perfect. If you’re trying to keep the carbs down, consider my favorite cauliflower rice.

More Thai Curry Recipes

Source link

Sometimes the simplest recipes are the best ones, and this lightly spiced, pan-fried fish is proof. With just a handful of seasonings and 15 minutes, you get a restaurant-quality dinner that’s healthy, quick, and foolproof. You can use most white fish fillets for this recipe.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Fish Recipes

At A Glance

• Ready In: 15 minutes
• Serves: 4
• Diet: Gluten-Free, Dairy-Free, Keto, Low-Calorie, Low-Carb, High-Protein
• Nutrition Highlights: High in lean protein, low in calories and carbs, excellent source of B vitamins
• Main Ingredients: white fish fillets, paprika, oregano, garlic powder, fresh lemon
• Flavor Profile: Mediterranean-inspired, gently spiced, bright citrus finish, crispy golden exterior
• Meal-Prep Friendly: Keeps 3–4 days in the fridge; can be reheated gently
• Best Served With: Rice, roasted veggies, potatoes, fresh salad, or in tacos and bowls

These pan-fried fish fillets are spiced with a simple Mediterranean spice blend—paprika, oregano, and garlic powder—that creates that perfect golden crust while keeping the inside incredibly tender and flaky. The fresh squeeze of lemon at the end is the magic touch that makes it taste restaurant-quality, even though it’s honestly one of the easiest things you can throw together on a weeknight.

I reach for this recipe whenever I need something healthy and quick, and my family never gets tired of it. The best part? It works beautifully with any white fish—try it with flounder, tilapia, barramundi, red snapper, or whatever your market has that day. It’s proof that you don’t need complicated ingredients to create something genuinely delicious.

You might also like these recipes: this Thai-style easy fish curry, these weeknight grilled fish tacos, this Mediterranean baked fish dinner, or this delicious and easy pan-fried salmon.

What You’ll Need

Here is what you’ll need for this pan-fried fish recipe. Find the full measurements in the recipe card below.

• White fish fillets – The star of the show. Fresh, high-quality fillets make all the difference here. Pat them dry before cooking for that beautiful golden crust. You can use most white fish here: snapper, barramundi, mahi mahi, tilapia, ling, and so on.
• Olive oil – Any neutral oil works, but I prefer olive oil for its flavor. This helps create the crispy exterior while keeping the fish tender inside.
• Paprika – Adds a warm, slightly smoky flavor and creates that gorgeous golden color on the outside. Don’t skip it.
• Oregano – Brings that Mediterranean vibe and pairs perfectly with the garlic and paprika.
• Garlic powder – Adds depth and savory notes without overpowering the delicate fish.
• Salt and pepper – Essential for seasoning and bringing out the natural flavors.
• Fresh lemon – The finishing touch. The bright acidity cuts through the richness and makes it taste fancy without any extra effort.
• Parsley – Optional, but I love the fresh pop of color and mild herbal note it adds.

Recipe Tips

• Don’t crowd the pan: This is the most important tip. If your pan isn’t large enough for all four fillets, cook them in two batches. Divide the oil between batches so each piece gets that beautiful crust.
• Use fresh fish: When the fish is truly fresh, this recipe tastes exactly like when you eat out. Visit a fishmonger if you can, and cook the fish the same day you buy it.
• Season fresh, not ahead: While you can season the fillets a few minutes ahead, I prefer to season them right before cooking for the best flavor and texture.
• Gentle reheating: I’m not a huge fan of reheated fish, but I know some people love it—even cold! If you do reheat, keep it gentle. Since it cooks so quickly the first time, you only want to knock the chill off it. A quick warm-up in a low oven works best.
• Try other white fish: This method works beautifully with flounder, ling, snapper, or any other mild white fish. The cooking times might vary slightly depending on thickness, so adjust as needed.
• Don’t flip more than once: Let the first side cook undisturbed to develop that crust. Resist the urge to peek or move the fillets around.

If you’ve tried this pan-fried fish or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

How To Make Pan-Fried Fish

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for making these easy pan-fried fish fillets.

• Pat the fish fillets dry with paper towels. This is the secret to getting that perfect crispy exterior—any moisture on the surface will steam instead of sear.
• Mix together the paprika, oregano, garlic powder, salt, and pepper in a small bowl. Rub this spice blend evenly over both sides of each fillet.
• Heat the oil in a large skillet over medium-high heat until it begins to sizzle. You want it hot enough to sear the fish, but not so hot that it smokes.
• Carefully place the fillets in the pan, positioning the thicker parts toward the middle where the heat is most intense. Don’t crowd the pan—if needed, cook in batches.
• Cook for 3 minutes without moving them. This is how you get that golden crust.
• Gently flip each fillet and cook for an additional 3–4 minutes. The fish is done when it’s turned from translucent to white and flakes easily with a fork at its thickest part.
• Squeeze fresh lemon juice over the fillets and garnish with fresh parsley if desired.
• Serve immediately while it’s still warm and crispy.

Serving Suggestions

This pan-fried fish is incredibly versatile. Serve it over rice with roasted vegetables for a simple, wholesome dinner. Or go lighter and pair it with a fresh salad and roasted potatoes. My family also loves serving it in warm tortillas with a squeeze of lime for casual fish tacos, or over a grain bowl with whatever veggies we have on hand. The beautiful thing about this recipe is that it’s simple enough for weeknights but elegant enough to serve to guests. It gets fish into your diet in the easiest, most delicious way possible.

More Fish Recipes

Source link

Our family loves these homemade fish sticks! They are flaky and tender on the inside and crispy on the outside. These are baked, not fried, and call for a handful of real, simple ingredients.

These homemade fish sticks are way better than anything sold in the freezer section of your local grocery store. Just like our homemade chicken nuggets, adults and kids go crazy for them, thanks to our simple seasoning blend. Plus, since we bake them in the oven, they are healthier, too.

I cannot wait for you to make these fish sticks. The ingredient list is simple, and you probably already have most of what you need in your kitchen! I love them served next to fresh lemon slices and homemade tartar sauce. We also love this homemade ketchup and our creamy honey mustard sauce!

Key Ingredients

• Fish: Use any firm white fish like Pacific cod, mahi-mahi, or tilapia. The trick is to cut the fish into similar sizes so the fish sticks all bake in the same amount of time.
• Flour, Eggs, and Breadcrumbs: We use a three-part breading. First, all-purpose flour is mixed with spices. Second, beaten eggs and a little hot sauce, and third, breadcrumbs mixed with a little oil and dill. For gluten-free fish sticks, use gluten-free flour and crushed gluten-free certified cereal or potato chips for the breadcrumbs. For egg-free, try substituting the egg for cream (or a plant-based cream).

How to Make Fish Sticks

To bread the fish, we use a traditional three-part breading process, which is the best way to make sure the breading stays on the fish and becomes crisp. It’s a simple process. Add flour and spices to one dish, beat eggs in a second dish, and then mix breadcrumbs and a few more seasonings in a third dish.

After cutting the fish into thin strips, roll them into the flour, dip them into the egg, and then coat them in the breadcrumbs.

As I mentioned above, we bake our fish sticks. You can also fry them in a deep skillet with oil or use an air fryer (we haven’t tried this yet, but I bet they would be amazing).

You have two options when baking them: First, you can bake them directly on a parchment paper-lined baking sheet. You will need to flip the fish sticks halfway through baking. Or, follow my favorite method and bake them on an oven-safe wire rack set inside a rimmed baking sheet. The rack allows air to circulate around the fish, which makes them extra crispy.

Source link

Light and healthy baked fish packets with tomatoes, olives and orange. Jump to the Baked Fish with Orange and Olives Recipe or read on to see our tips for making it.

I love how easy this recipe is, plus it has everything you need in one adorable little packet.

YOU MAY ALSO LIKE: How to make perfectly baked fish with scallions and orange. Jump to the Baked Fish Recipe with Scallions.

How to Bake Fish in Parchment Packets

This recipe comes together very quickly. You will need a sheet of parchment paper. We pile everything into it then fold it up and bake in the oven until the fish is perfectly cooked and the vegetables are tender.

Season the fish with salt, pepper and a little cinnamon. I know cinnamon sounds a bit odd, but the orange-cinnamon combination is really delicious. Mound olives, squash and tomatoes on top. We used canned tomatoes, but fresh will work nicely.

Add a tiny drizzle of olive oil, a few orange slices and some fresh thyme. Just before folding up the parchment, pour a couple tablespoons of liquid over the fish and vegetables. Chicken stock, fish stock or a dry white wine are all excellent options. This little bit of liquid helps the fish to steam inside the packet, keeping the fish from drying out.

Alright, now it’s time to fold up the parchment paper to make little packets. Bring two sides of the paper together and then roll and crimp the edges so that the top of the packet is completely sealed. Do the same with the ends and transfer to a baking sheet. After 12 to 15 minutes, the fish will be cooked and the veggies tender.

Back in the day we were contributors for Betty Crocker. We shared this recipe with them. We loved it so much we had to share an adapted version with you.

Recipe updated, originally posted January 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Source link

Healthy, blackened grilled fish tacos with crunchy cabbage slaw, easy guacamole, and creamy chipotle sauce. This is my go-to recipe that I have made many times — easy enough for Taco Tuesday and weeknight dinners, delicious enough for guests! I include air fryer instructions as well.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Tex Mex Recipes

These grilled fish tacos are my go-to when I want something fresh, satisfying, and a little smoky. The fish is marinated in a Tex-Mex-style spice blend with lime juice that chars beautifully when cooked—hello, blackened fish tacos magic!

The other important players are the pickled cabbage slaw and creamy chipotle mayo sauce, which give you that crunchy, creamy, zesty combo every taco needs. And I know guac isn’t traditional in fish tacos, but I love including in, and my family loves it.

This fish taco recipe is healthy, with good fats from the avocado and fish, and it’s macro-friendly too: high protein, under 500 cals for 3 tacos, and even low-carb if you use low-carb tortillas. I’ve made these tacos a dozen times— they are super reliable and always a hit.

Tip: No time to marinate or grill the fish? Use this recipe idea for store-bought frozen battered fish fingers, which you can air fry or bake in the oven.

You might also like these Taco Tuesday recipes, my healthy sweet potato and black bean tacos, baked chicken tacos, BBQ ground chicken tacos, or chorizo breakfast tacos. For an appetizer, try my shrimp and avocado taco bites.

What You’ll Need

Here is what you’ll need for this grilled fish tacos recipe. Find the full measurements in the recipe card below.

For the Blackened Fish

• White fish fillets (like ling, mahi-mahi, cod or whiting): mild and flaky—perfect for tacos. You can use salmon or even prawns if you’re out of white fish.
• Lime juice + olive oil: tenderizes and adds zing.
• Tex Mex spices (cumin, smoked paprika, cayenne or chili powder, oregano, garlic & onion powder): for that smoky, earthy, spicy crust.
• Salt: always essential to bring it all together.

For other toppings

• Pickled Cabbage Slaw: Red cabbage and red onion: crunchy and colorful, but you could also use white cabbage. Plus lime juice, olive oil, coriander seed powder, sugar, and salt: adds that quick-pickle tang. Tip: Make this ahead—gets even better after sitting.
• Chipotle Sauce for Fish Tacos: Light mayo + sour cream or Greek yogurt: creamy base. Chipotle in Adobo sauce: smoky heat. Tomato sauce + water: balance, sweetness and texture. Make it spicier? Add more chipotle or a dash of hot sauce.
• Easy Guacamole: Ripe avocado, lime, fresh cilantro (coriander), salt, olive oil: creamy, citrusy base layer. Skip if you’re in a rush—but I never do.

How To Make Grilled Fish Tacos

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make blackened pan-fried or grilled fish tacos.

• Marinate the fish in lime juice, oil, and spices for 15-20 minutes (or longer).
• Grill or pan-fry the fish for 4–5 minutes per side until cooked and blackened. Then flake into smaller pieces.
• Heat the tortillas and set aside to keep warm.

• Mix the slaw ingredients and set aside. This can be done while fish is marinating.
• Mash avocado with lime, salt, coriander, and a splash of oil.
• Whisk the chipotle fish taco sauce in a small bowl. Set aside. This can also be done in advance.
• Assemble tacos: guac → slaw → fish → chipotle sauce → fresh coriander and lime juice.

Air Fryer Method

If you’re using an air fryer to make fish for fish tacos, preheat it to 400°F (200°C) and lightly spray the basket with oil to prevent sticking. Place the marinated fish fillets in a single layer—don’t overcrowd—and cook for 8–10 minutes, flipping halfway. The fish should be golden and slightly charred on the edges, and it should flake easily with a fork when done. Thinner fillets might only need 7–8 minutes, while thicker ones like mahi-mahi may take closer to 12. Once cooked, let the fish rest for a minute before flaking into chunks for your tacos.

Watch The Video

Recipe Tips

• Fish type: Use any firm white fish, but salmon works too for a richer flavor.
• Marinate ahead: Up to 24 hours in the fridge.
• Make ahead: You can prep the slaw, sauce, and guac 1 day ahead. Store separately in airtight containers. Guacamole is probably best fresh, though.
• Storage: Store cooked fish, slaw, and sauces separately. Eat within 2 days.
• Taco bar idea: Serve everything separately and let everyone build their own!

Serving Suggestions

These fish tacos are perfect as-is, but if you’re feeding a crowd or want a bigger spread, add some tortilla chips, extra guac, and maybe a margarita or two. A side of black beans, Mexican red rice, or grilled corn would also be delish! You can also try my Mexican salad with corn and black beans. For sauce, check out my cilantro lime sauce or my salsa tatemada for a different vibe. And if serving a crowd, try one of these Mexican appetizers, or with my pineapple rum sour.

If you’ve tried this grilled fish tacos or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Tex Mex Recipes

Source link

How to make perfectly baked fish with scallions and orange. Jump to the Baked Fish Recipe with Scallions or read on to see our tips for making it.

We love this easy fish recipe. It doesn’t call for lots of ingredients and is very quick to make. Scallions (or spring onions) are a big part of the recipe. So often we see scallions used as a finishing touch, but they can be used for so much more — they’re mild, not pungent and when you cook them, they turn sweet, gently wilted and tender.

YOU MAY ALSO LIKE: How to make moist and tender baked salmon in less than 30 minutes. Jump to the Sour Cream Baked Salmon Recipe.

How to Bake Fish with Scallions and Orange

Look for a firm white fish for this — rockfish, striped bass or halibut are all excellent.

You will also need scallions, fresh orange juice, red pepper flakes, lemon zest and butter. To make make it, start by cooking thinly sliced scallions until wilted and starting to brown.

Season the fish, add to a baking dish, and then top with the cooked scallions. Scatter lemon zest, and a few dabs of butter on top then pour fresh orange juice into the pan. Cover the dish with foil and bake. After about 15 minutes the fish will be perfectly cooked and the butter will have melted down into the orange juice, creating a silky broth.

YOU MAY ALSO LIKE: How to make oven baked trout in foil packets. Jump to the Easy Oven Baked Trout Recipe.

Recipe updated, originally posted August 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Source link

Try this Mediterranean fish baked with cherry tomatoes, garlic, olives and lemon, served with white bean purée and arugula salad for a bright, feel-good dinner that is packed with protein, fiber and healthy fats.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Healthy Fish Recipes

If you’re looking for healthy dinner recipes with a Mediterranean vibe, this tray-baked white fish with juicy cherry tomatoes, briny olives, garlic, lemon, and herbs is easy, vibrant and fresh. It’s paired with creamy, rustic white bean puree and a quick balsamic-dressed arugula salad that brings a little peppery crunch to balance everything out.

And while it’s essentially a Mediterranean fish recipe, the white bean purée is the unsung hero here — it’s got garlic, lemon, olive oil, and a dollop of Greek yogurt for creaminess, plus it’s loaded with fiber. This whole plate is naturally gluten-free and packed with protein and healthy fats.

Macros per serving (approx): 540 calories, 45 g protein, 10 g fiber, 46 g carbs, 21 g fat

 This recipe is part of my high-fiber and protein meals. You might also like these recipes: chicken shawarma with baked rice, chicken taco soup, Asian cucumber tofu salad, viral carrot salad with chicken and edamame, and spicy tuna seaweed bites.

What You’ll Need

Here is what you’ll need for this Mediterranean fish with white bean purée. Find the full measurements in the recipe card below.

For the fish:

• White fish fillets – choose firm, flaky varieties like cod, barramundi, snapper or mahi mahi.
• Olive oil & lemon juice – adds richness and brightness.
• Cherry tomatoes & olives – sweet, juicy, salty, and full of flavor.
• For extra flavor: garlic, dried oregano or thyme for herby vibes, smoked paprika for a hint of smoky depth, salt and pepper – balance and seasoning.
• Lemon slices & parsley – garnish with freshness.

For the white bean purée:

• Canned white beans – high in fiber and protein; rinse and drain well.
• Garlic, lemon juice, olive oil – for zing and richness.
• Greek yogurt – makes it super creamy, go for low-fat, high-protein Greek yogurt.
• Salt & optional splash of water or stock – for seasoning and texture adjustment; you can also use the can liquid from the beans.

For the balsamic arugula salad:

• Fresh arugula/rocket – peppery and crisp.
• Red onion – a little sharpness.
• Balsamic vinegar & olive oil – classic dressing.
• Shaved Parmesan – optional, for salty umami (omit if dairy-free).

How To Make Mediterranean Fish with White Bean Purée

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make baked fish with with white bean purée and balsamic arugula salad.

• Preheat oven to 200°C / 400°F.
• Layer fish in a baking dish, drizzle with olive oil + lemon juice, season.
• Add garlic, tomatoes, olives around the fish. Sprinkle herbs, paprika, salt, and pepper. Top with lemon slices and bake 15–20 minutes until fish flakes.

• Blend white bean purée ingredients until mostly smooth but a bit rustic. Thin with water/stock/liquid from the can, if needed.
• Toss salad ingredients together with balsamic and olive oil.
• To serve: Spoon purée onto plates, top with fish, tomatoes/olives, drizzle pan juices, add salad.

Watch The Video

Recipe Tips

• Fish swaps: Snapper, barramundi, cod, tilapia — all work beautifully.
• Don’t over-blend the purée; we want texture.
• Make ahead: The purée and salad can be prepped earlier (don’t dress the salad!). Just bake fish fresh.
• Storage: Fish keeps 2–3 days in fridge. Purée up to 4 days or freeze.

Serving Suggestions

Serve this as a complete meal — you’ve got protein, fiber, healthy fats, and veggies all on the plate. If you’re extra hungry, crusty sourdough or roasted potatoes on the side wouldn’t be out of place.

If you’ve tried this Mediterranean fish with white bean purée or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Healthy Fish Recipes

Source link