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High in protein, provides vitamin C from pepper sauce
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Fish with pepper sauce (180 g) has 230 calories. That works out to 128 calories per 100 g. It contains 7 g of carbs, 32 g of protein, 7.9 g of fat and 1.4 g of fiber. Its 3.1 µg of B12 covers 128% of the Daily Value. Its glycemic index is 18 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 180 g
230
KCAL / 180G
Carbs
7g
· 3% DV
Protein
32g
· 64% DV
Fat
7.9g
· 10% DV
Fiber
1.4g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 12% · Protein 56% · Fat 32%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 230 kcal | |
| Total fat | 7.9 g | 10% |
| Saturated fat | 1.62 g | 8% |
| Trans fat | 0.04 g | |
| Sodium | 468 mg | 20% |
| Total carbohydrate | 7 g | 3% |
| Fiber | 1.4 g | 5% |
| Protein | 32 g | 64% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 180 g | 230 kcal |
| 1 piece (half) | 90 g | 115 kcal |
| 100 g | 100 g | 128 kcal |
| 1 piece (small) | 120 g | 154 kcal |
| ½ cup (half) | 120 g | 154 kcal |
| 1 serving (small) | 150 g | 192 kcal |
| 1 serving (large) | 220 g | 282 kcal |
| 1 cup (medium) | 240 g | 307 kcal |
| 1 piece (large) | 250 g | 320 kcal |
Calculated from 128 calories per 100 g.
Fish with pepper sauce is made by cooking fish with a sauce of peppers, onion, and often tomatoes. Soften the vegetables first, add the fish, and cook gently until it flakes easily. Avoid boiling the fish hard, which can make it dry and break apart.
Firm white fish such as cod, haddock, or sea bass works well in fish with pepper sauce. Choose thicker fillets if you want them to hold their shape in the sauce; delicate thin fillets cook quickly and need less time.
Fish with pepper sauce is not necessarily spicy. Many versions use sweet bell peppers, while hot chilies are optional. If serving people with different heat preferences, make the sauce mild and offer chili flakes or hot sauce at the table.
Yes, jarred roasted peppers work in fish with pepper sauce and save preparation time. Drain them well and add them near the end of cooking, since they are already soft. Taste the sauce before adding salt because jarred peppers may be salty.
Fish with pepper sauce can be cooked either on the stove or in the oven. Stovetop cooking gives you closer control over the fish, while baking is convenient for a larger dish; in either method, stop cooking as soon as the fish flakes.
Fish with pepper sauce does not have one universally agreed place of origin. Versions appear in many coastal and home-cooking traditions, with different peppers, seasonings, and fish. The name describes a preparation rather than one standardized regional recipe.
Rice, potatoes, or crusty bread pair well with fish with pepper sauce and soak up the sauce. For a lighter meal, serve it with a crisp salad or simply cooked vegetables; a squeeze of lemon can brighten the pepper-and-tomato flavors.
Yes, you can make fish with pepper sauce with frozen fish, but thaw it completely in the refrigerator first and pat it dry. Excess water can thin the sauce and make the fish steam rather than cook evenly.
Keep fish from falling apart in pepper sauce by using thicker pieces, turning them as little as possible, and avoiding a vigorous simmer. Cook the sauce first, then nestle the fish into it and spoon sauce over the top as it cooks.
Yes, fish with pepper sauce can be reheated, preferably gently on the stove with the sauce covering the fish. Heat it until steaming throughout, but avoid prolonged cooking; repeated reheating can dry out the fish and make it break apart.
Vitamins
B12
3.06µg · 128% DV
B3
7.02mg · 44% DV
Vitamin C
35.1mg · 39% DV
B6
0.52mg · 31% DV
Minerals
Selenium
43µg · 78% DV
Phosphorus
369mg · 53% DV
Iodine
43µg · 29% DV
Sodium
468mg · 20% DV
Potassium ⭐
594mg · 17% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 230 calories in 1 piece (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Fish with pepper sauce is a home-style dish of fish cooked with or served alongside a sauce made from peppers. There is no single fixed regional recipe: the sauce may be mild and sweet, gently spicy or more deeply flavoured, depending on the peppers and how they are cooked.
The fish stays tender while the pepper brings a bright, savoury sweetness. It works well as a main meal with rice, potatoes or a crisp salad, and can be served with bread to mop up the sauce. It is high in protein, with vitamin C contributed by the peppers. For a lighter plate, keep the sauce modest in oil and pair it with plenty of vegetables.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.62g
MONOUNSATURATED
2.88g
POLYUNSATURATED
1.44g
Omega 6:3 ratio 1.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.