STREAMING NOW: Jamie's Super Food

Middle Eastern Fish or Salmon With Peppers and Tomatoes

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This dish always comes out delicious, even with changes to the ingredients. I have made it with salmon, halibut, red snapper, swordfish and tilapia. You can control the heat by the amount of hot pepper you use. If you don't have a jalapeno on hand, substitute 1/4 tsp cayenne pepper ( I usually use both in this recipe). If you don't have za'atar spice blend, use 1/4 tsp thyme, 1/4 tsp marjoram, 1/4 tsp oregano, 1/2 tsp roasted sesame seeds and 1 tsp sumac for this recipe. This looks as good as it tastes!”

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. In large saute pan or skillet, saute the onions, red bell peppers, green bell peppers and jalapeno in olive oil for about 5 minutes on med heat. Don't let them color.
  3. Add garlic, stir and cook 1 minute.
  4. Add tomatoes, broken up by hand, with all the juice from the can. Add 1/2 cup water.
  5. Add everything else except the fish. Stir and cook for about 2 minutes. Taste and correct seasoning if necessary.
  6. Put 1/3 of the tomato mixture in a 9x13 roasting dish (Spray with non-stick spray first).
  7. Arrange fish on tomato mixture.
  8. Spread the rest of the hot tomato mixture over the fish.
  9. Bake until fish is just done, about 10-15 minutes, depending upon the thickness of your fish - check it after 5 minutes or so to see how it's doing.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a