Mediterranean Baked White Fish with Cherry Tomatoes and Olives
Mediterranean Baked White Fish with Cherry Tomatoes and Olives
A simple, elegant Mediterranean dinner featuring tender, flaky white fish baked with juicy cherry tomatoes, briny Kalamata olives, garlic, lemon, and fresh herbs. The tomatoes release their juices as they roast, creating a light, flavorful sauce that keeps the fish moist.
Ingredients
For the fish
Seasonings and herbs
0 of 9 ingredients checked
Instructions
1. Preheat and prepare
Preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive oil. Add the halved cherry tomatoes, Kalamata olives, sliced garlic, and lemon slices.
2. Season the fish
Drizzle the vegetables with olive oil and sprinkle with oregano, salt, and pepper. Toss gently. Nestle the fish fillets among the tomatoes and olives. Brush the fish with olive oil, season with black pepper and a little salt, and add paprika if desired.
3. Bake until flaky
Bake uncovered for 15–20 minutes, depending on the thickness of the fillets. The fish is ready when it turns opaque and flakes easily with a fork. For food safety, its thickest part should reach 145°F (63°C).
4. Finish and serve
Remove from the oven and drizzle with fresh lemon juice. Sprinkle with chopped parsley and basil or thyme. Spoon the warm tomato-olive sauce over each fillet and serve immediately.
Tips for the best results
Choose the right fish: Cod and haddock are mild and flaky; sea bass offers a delicate, slightly richer flavor. Tilapia also works well.
Avoid overcooking: Thin fillets may be ready in 10–15 minutes, while thicker pieces need longer.
Balance the salt: Kalamata olives are naturally salty, so season the fish lightly at first.
Build more sauce: Add ¼ cup dry white wine or vegetable broth before baking for extra pan juices.
Add a little heat: A pinch of red pepper flakes gives the dish a gentle kick.
What to serve with it
Lemon herb couscous
Quick, fluffy, and perfect for soaking up the tomato sauce.
Crusty bread
Ideal for scooping up the garlic, olive oil, and roasted tomato juices.
Roasted potatoes
A hearty side seasoned with rosemary, lemon, and olive oil.
Greek salad
A crisp, refreshing contrast to the warm baked fish.
Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a covered oven-safe dish at 300°F (150°C) until warmed through, to help prevent the fish from drying out.
Enjoy! This Mediterranean baked white fish is light yet satisfying, naturally rich in flavor, and easy enough for a weeknight dinner while elegant enough for guests.
