Baked fish with mushroom caponata

Step aside fish and chips, we’ve got another dinner winner for Friday nights!

Getting bored of the same old fried hake and chips recipe for Friday night dinner? This mouth-watering baked fish with mushroom caponata will be a hit with your family!

ALSO SEE: 3 yummy fish recipes

*Serves 4-6


  • 2 onions, diced
  • 2 green peppers, chopped
  • 500g white button mushrooms, sliced
  • 3 Tbsp tomato paste
  • 1 tsp dried oregano
  • 1 Tbsp balsamic vinegar
  • 100g black Kalamata olives, pitted and sliced in half
  • 50g capers
  • 2 Tbsp water
  • Salt and pepper
  • Olive oil
  • 700g white fish, filleted and deboned
  • 1 tsp dried oregano
  • 2 cloves garlic, finely minced
  • 350g baby potatoes, to serve
  • Fresh dill, for serving


  1. Heat a drizzle of olive oil in a nonstick frying pan and sauté the onion until tender. Add the green peppers and mushrooms and simmer over medium-high heat for a few minutes until all the water is cooked out of the mushrooms.
  2. Add the tomato paste and oregano and cook for 2 minutes.
  3. Add the water and vinegar and simmer.
  4. Finally add the olives and capers and season to taste. Simmer for a few minutes to blend the flavours.
  5. Preheat oven to 220˚C, moving the rack to the top third of the oven.
  6. Line a baking tray with baking paper. Brush the baking paper with olive oil and place the fish on top.
  7. Season the fish well with salt, pepper and oregano. Drizzle the top with olive oil and spread the garlic evenly over the fillets. Bake for 5-8 minutes depending on fillet sizes.
  8. Serve the baked fish topped with a generous amount of mushroom caponata, fresh dill and some steamed baby potatoes.

*Recipe by The South African Mushroom Farmers’ Association 

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