• Serves 2
  • 90 minutes
  • Difficulty Easy
  • 8 Ingredients


This sauce is formally called a piperade. The flavours of these veg are absolutely delicious and worth trying.

Ingredients (serves 2)

  • 2 Fish fillets (any white flesh, I used Mulloway)
  • 2 Red capsicums
  • 2 Tomatoes
  • 2T Olive oil
  • 2T Butter
  • 2C Frozen vegetables
  • 1 Packet of brown microwave rice
  • 2 Lemon wedges


  1. Prepare chunky capsicum sauce by roughly chopping up the capsicum and tomato in 3cm pieces laying them in a lined baking tray.
  2. Add your oil to the chopped veges and season, mix. Bake for approx 1 hour at 180 degrees. Stir in between. (The larger the chunks, the longer they will take to cook, you can also prepare this in advance)
  3. Prepare fish and fry in butter till cooked through and steam your vegetables.
  4. Plate up your rice and veg, add your fish and top with chunky sauce. Serves 2. Enjoy!


This sauce would also be amazing with chicken. I added a side of chips but keep it healthy and leave them out.

  • I don’t eat fish or meat, but capsicums are yum !


  • I do like capsicum, but I wonder if this might be a bit strong.


  • Yummm! For some reason I’m imagining char grilled capsicums in jars as the kind of flavour to this, which I love so will definitely need to try and make it.


  • Thanks for this recipe, having to eat more fish in my diet I’m always looking for new tasty recipes.


  • That capsicum sauce sounds amazing! I only really lik salmon not white fish, would it still work?


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