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Photo of Baked fish with cherry tomatoes, olives and capsicum by WW

Baked fish with cherry tomatoes, olives and capsicum

Total Time
40 min
10 min
30 min
This colourful combination of classic flavours brings a taste of the mediterranean to your table.


Baby potatoes

600 g, halved

Olive oil

1 tbs


1 clove(s), crushed

Swordfish, raw

560 g, (buy 600g)

Yellow capsicum

1 medium, cut into 2cm pieces

Cherry tomatoes

125 g, halved

Pitted green olives

12 individual

Fresh flat-leaf parsley

2 tbs, coarsely chopped


1 medium, wedges


  1. Preheat oven to 200°C or 180°C fan-forced. Place potatoes in a medium bowl and toss with half the oil. Line a baking tray with baking paper. Place potatoes on prepared tray and bake for 30–35 minutes or until golden and cooked. Add garlic and toss to coat. Bake for 5 minutes.
  2. Meanwhile, line a baking dish with baking paper. Place fish, in a single layer, in prepared dish and top with capsicum, tomatoes and olives. Drizzle with remaining oil. Bake with potatoes for the last 15–20 minutes of cooking or until fish is cooked as desired (cooking time will vary according to the thickness of the fish). Sprinkle fish with parsley and serve with lemon wedges and garlic potatoes.


SERVING SUGGESTION: Green salad, drizzled with 1 tablespoon each of extra-virgin olive oil and balsamic vinegar.