Easy Mediterranean Baked Fish
A quick and comforting dinner featuring flaky white fish baked with a vibrant mixture of tomatoes, olives, capers, and Mediterranean herbs.
Ingredients
For the Fish
- 1.5-2 pounds firm white fish fillets (cod, haddock, sea bass, or halibut) pat dry for a crisp finish.
- 2 tablespoons extra-virgin olive oil use good quality for flavor.
- 3 cloves garlic, thinly sliced fresh garlic gives depth; powdered garlic is a fallback.
- 1 pint cherry tomatoes, halved roasting concentrates sweetness; swap with canned tomatoes if needed.
- 1 small red onion, thinly sliced optional, but adds a caramelized bite.
- 1/2 cup pitted Kalamata olives, halved briny balance; use green olives for milder saltiness.
- 2 tablespoons capers, rinsed a little goes a long way for tang.
- 1 each lemon (zest and juice) brightness and acidity.
- 1 teaspoon dried oregano or 1 tablespoon fresh, chopped.
- to taste Salt and freshly ground black pepper
- to taste Fresh parsley or basil for finishing
- optional a pinch of red pepper flakes for heat.
- 1/4 cup feta cheese for an indulgent finish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Lightly oil a baking dish large enough to hold the fillets in a single layer.
- In a bowl, toss the halved cherry tomatoes, sliced onion, garlic, olives, capers, olive oil, lemon zest, oregano, salt, and pepper. Spread this mixture in the prepared baking dish.
- Nestle the fish fillets on top of the tomato mixture. Squeeze lemon juice over the fillets and season lightly with salt and pepper.
Cooking
- Bake for 18–22 minutes, depending on thickness, until the sauce is bubbling around the fish and it flakes easily with a fork.
- Remove from the oven and scatter fresh parsley or basil over the hot fish. If using feta, crumble it over now. Let the dish rest for 2 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Gently reheat in a 325°F (160°C) oven for 8-10 minutes covered with foil.