How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Baked Fish With Eggplant, Capsicum And Butter Beans?

You need 9 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, 2 medium eggplants, cubed, 2 red capsicums, cut into strips, 3 large ripe tomatoes, diced, and more.

Is Baked Fish With Eggplant, Capsicum And Butter Beans suitable as seafood?

Yes, Baked Fish With Eggplant, Capsicum And Butter Beans falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Baked Fish With Eggplant, Capsicum And Butter Beans?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Fish With Eggplant, Capsicum And Butter Beans

Name: Baked Fish With Eggplant, Capsicum And Butter Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 2 medium eggplants, cubed; 2 red capsicums, cut into strips; 3 large ripe tomatoes, diced; 1 small red chili pepper, finely chopped; 4 garlic cloves, crushed; 1 (400 g) can butter beans, drained; salt & pepper, to taste; 4 white fish fillets

Try this homemade Baked Fish With Eggplant, Capsicum And Butter Beans recipe the whole family will love. Made with extra virgin olive oil, eggplants, re…

This Baked Fish With Eggplant, Capsicum And Butter Beans relies on simple, everyday ingredients such as extra virgin olive oil, medium eggplants, cubed, large ripe tomatoes, diced and garlic cloves, crushed. It comes together quickly and makes 4 servings, at about 489 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1/4 cup extra virgin olive oil
2 medium eggplants, cubed
2 red capsicums, cut into strips
3 large ripe tomatoes, diced
1 small red chili pepper, finely chopped
4 garlic cloves, crushed
1 (400 g) can butter beans, drained
salt & pepper, to taste
4 white fish fillets

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Quick Info

Servings
4 servings
Calories
489 kcal
Category
Seafood

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