Green banana flour (GBF) and hydroalcoholic extract of red propolis (HERP) imporve the nutricional quality and preservation of fish nuggets. The nuggets were formulated using 13% of GBF and different concentrations (0%, 0.4%, 0.6%, and 0.8%) of the HERP, while the control was without the addition of GBF and HERP. The addition of the HERP influenced (p < .05) the acceptance of the sensory attributes, with an acceptability index > 70%. The nuggets containing 0.4% of HERP presented ash, lipid, resistant starch, and polyphenol contents superior (p < .05) to the commercial brand fish nugget sample. After 15 days stored at 4°C, the nuggets treated with the HERP presented lower lipid oxidation and psychrotrophic counts, when compared to samples added with sodium erythorbate. The use of GBF improved the nutritional quality of the fish nuggets and EHPV reduced the lipid oxidation of the samples.