Mediterranean Baked Fish with Tomatoes, Olives & Herbs
Mediterranean Baked Fish with Tomatoes, Olives & Herbs is a one-pan seafood dinner built around mild white fish, olive oil, tomatoes, olives, lemon, and oregano. The vegetables roast briefly first, then the fish finishes gently on top for a bright, healthy weeknight meal.
Inspired by The Mediterranean Dish
Ingredients
- cod or halibut fillets, cut into 4 pieces1 1/2 lb
- grape tomatoes, halved2 cups
- pitted Castelvetrano or Kalamata olives, roughly chopped1/2 cup
- shallot, thinly sliced1 small
- garlic, minced2 cloves
- extra-virgin olive oil, divided3 tbsp
- fresh lemon juice1 tbsp
- dried oregano1 tsp
- kosher salt, divided3/4 tsp
- black pepper1/4 tsp
- chopped fresh parsley2 tbsp
- lemon, cut into wedges for serving1/2
Instructions
- 1
Heat the oven to 425°F and place a rack in the center. Pat the fish dry, then season it with 1/4 teaspoon salt and black pepper.
- 2
Add tomatoes, olives, shallot, garlic, 2 tablespoons olive oil, oregano, and remaining 1/2 teaspoon salt to a 9-by-13-inch baking dish.
- 3
Toss the tomato mixture until glossy and spread it into an even layer. Roast for 10 minutes, just until the tomatoes start to soften.
- 4
Remove the dish from the oven and stir in the lemon juice. Nestle the seasoned fish pieces into the warm tomato mixture.
- 5
Drizzle the fish with the remaining 1 tablespoon olive oil. Return the dish to the oven and bake for 10 to 12 minutes.
- 6
Check for doneness by flaking the thickest piece with a fork. Remove the fish when it is opaque and registers 145°F.
- 7
Spoon the pan juices and roasted vegetables over the fish. Finish with parsley and serve immediately with lemon wedges.
Tutor's tips
- •Choose fillets of similar thickness so all four portions finish cooking at the same time.
- •Roast the tomato mixture before adding the fish to concentrate the juices without overcooking the fillets.
- •Serve with farro, brown rice, or a chickpea salad to keep the meal firmly Mediterranean.
