Description
This baked fish with olives and tomatoes is a flavorful Mediterranean dish topped with capers, lemon, and herbs. Healthy, vibrant, and ready in just 30 minutes.
Ingredients
4 white fish fillets (cod, haddock, or tilapia)
2 tbsp extra-virgin olive oil
1 pint cherry tomatoes, halved
½ cup pitted Kalamata olives, halved
2 tbsp capers, drained
1 small red onion, thinly sliced
3 cloves garlic, minced
Juice of 1 lemon
Zest of 1 lemon
1 tsp dried oregano (or 1 tbsp fresh, chopped)
¼ cup fresh parsley, chopped
Salt and freshly ground black pepper, to taste
Instructions
Preheat oven to 400°F (200°C). Lightly oil a large baking dish.
Arrange fish fillets in the dish, season with salt and pepper.
In a bowl, combine tomatoes, olives, capers, onion, garlic, olive oil, lemon juice and zest, oregano, salt, and pepper.
Spoon the mixture evenly over and around the fish.
Bake 15–20 minutes, until fish is opaque and tomatoes are blistered.
Sprinkle with fresh parsley and serve.
Notes
Add zucchini or bell peppers for more veggies.
Swap parsley for basil or add crumbled feta cheese.
Serve with couscous, rice, or potatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
