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Cape cheapness with roasted peppers

Cape Capensis & Peppers

Serves 3



  • 6 (2-3 oz) each Toppits Cape Capensis Fillets

  • 2 Toppits Garlic Pop Herbs

  • 2 tbsp. butter, melted

  • 1/2 tsp. salt

  • 1/2 tsp. ground black pepper

  • 1 green, red and yellow pepper, seeded and sliced in rings

  • 1 medium onion, peeled and sliced in rings

  • 2 tomatoes, sliced in rounds

  • 1 lemon, juiced



  1. Preheat oven to 350°F (175°C). 

  2. Spray a shallow baking dish with vegetable cooking spray.  Lay Cape Capensis fillets in dish. 

  3. Mix butter and garlic together and brush liberally over fish.  Season with salt and pepper.  Layer peppers, onions and tomatoes over fish and drizzle evenly with lemon juice. 

  4. Bake for 20 minutes, or until fish flakes easily with a fork.  Serve by placing fillets on top of cooked vegetables.


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