Description
This Mediterranean Fish Bake is a simple and flavorful dish featuring tender white fish fillets baked with juicy cherry tomatoes, briny olives, and fragrant herbs. Perfect for a healthy and vibrant meal, it combines fresh lemon juice and garlic for a deliciously light yet satisfying bake.
Ingredients
Units
Scale
Fish and Seasoning
- 1 1/2 lb white fish fillet such as cod or halibut (1 to 1 1/2 inches thickness)
- Kosher salt and ground black pepper
- Extra virgin olive oil
- 1 lemon
Vegetables & Herbs
- 8 ounces cherry tomatoes, halved
- 3 ounces pitted olives, halved (combination of kalamata and green olives)
- 1 shallot, minced
- 4 to 5 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 2 teaspoons dried oregano
Instructions
- Preheat Oven: Heat your oven to 400 degrees Fahrenheit (205 degrees Celsius) to ensure it is properly heated for baking the fish evenly.
- Prepare the Fish: Pat the fish fillets dry with paper towels and season both sides generously with kosher salt and black pepper. Lightly brush a 9 ½ x 13-inch baking dish with extra virgin olive oil and place half of the halved cherry tomatoes in the bottom. Lay the fish fillets on top of the tomatoes and squeeze juice from half of the lemon evenly over the fish.
- Make the Tomato and Olive Mixture: In a medium bowl, combine the remaining halved cherry tomatoes, pitted olives, minced shallot, minced garlic, fresh thyme leaves, and dried oregano. Season the mixture with a small pinch of salt and black pepper. Drizzle approximately 3 tablespoons of extra virgin olive oil over everything and gently toss to combine well.
- Assemble and Bake: Pour the tomato and olive herb mixture evenly over the fish fillets in the baking dish, distributing the flavors. Place the dish in the preheated oven and bake for 15 to 20 minutes, depending on the thickness of your fish, until the fish is opaque and flakes easily with a fork.
- Finish and Serve: Remove the baking dish from the oven and squeeze the juice from the remaining half of the lemon over the baked fish and vegetables. Serve immediately for a fresh, fragrant Mediterranean meal.
Notes
- Choose firm white fish fillets about 1 to 1 ½ inches thick for even cooking.
- Adjust baking time based on the thickness of the fish to avoid overcooking.
- Use a mix of kalamata and green olives for a balance of briny flavor.
- Fresh thyme is preferred, but dried can be substituted if needed.
- Serve with crusty bread or a side of steamed vegetables for a complete meal.
- This dish can be prepared a few hours ahead and refrigerated before baking for convenience.
