Mediterranean Baked Fish With Tomatoes & Olives

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I discovered this Mediterranean baked fish recipe during a summer when I was trying to eat lighter but still wanted something that felt like a proper dinner. You know how sometimes the simplest dishes turn out to be the most satisfying? This is one of those.

The technique here couldn’t be more straightforward. You nestle white fish fillets (I use halibut or cod) into a bed of cherry tomatoes, kalamata olives, and fresh herbs, then let the oven do all the work. As everything bakes together, the tomatoes release their juices and create this wonderful pan sauce that keeps the fish moist. The olives add just enough brininess to make each bite interesting.

Why This Baked Fish Recipe Works So Well

What I love about this recipe is how forgiving it is. If your tomatoes aren’t perfectly ripe, they’ll still taste great once they’ve concentrated in the oven. The herbs can be whatever you have on hand, though I’m partial to a mix of oregano, thyme, and parsley. And if you can’t find kalamata olives, any good Mediterranean olive will work.

Perfect for Weeknight Dinners

This makes a perfect weeknight dinner because it’s mostly hands-off once you get it in the oven. I serve it with some crusty bread to soak up those delicious pan juices, or over a simple rice pilaf. It’s also elegant enough for company if you want to double the recipe.

Mediterranean Baked Fish With Tomatoes & Olives - Mediterranean recipe
I discovered this Mediterranean baked fish recipe during a summer when I was trying to eat lighter but still wanted something that felt like a proper dinner. You know how sometimes the simplest dishes turn out to be the most satisfying? This is one of those. The technique here couldn't be more straightforward. You nestle white fish fillets (I use halibut or cod) into a bed of cherry tomatoes, kalamata olives, and fresh herbs, then let the oven do all the work. As everything bakes together, the tomatoes release their juices and create this wonderful pan sauce that keeps the fish moist. The olives add just enough brininess to make each bite interesting. What I love about this recipe is how forgiving it is. If your tomatoes aren't perfectly ripe, they'll still taste great once they've concentrated in the oven. The herbs can be whatever you have on hand, though I'm partial to a mix of oregano, thyme, and parsley. And if you can't find kalamata olives, any good Mediterranean olive will work. This makes a perfect weeknight dinner because it's mostly hands-off once you get it in the oven. I serve it with some crusty bread to soak up those delicious pan juices, or over a simple rice pilaf. It's also elegant enough for company if you want to double the recipe.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 lbs white fish fillets halibut, cod, or sea bass, cut into 4 portions
  • 1 pint cherry tomatoes halved
  • 1/2 cup kalamata olives pitted
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic minced
  • 1 medium red onion thinly sliced
  • 2 tablespoons fresh oregano chopped
  • 2 tablespoons fresh thyme
  • 1/4 cup fresh parsley chopped
  • 1 large lemon juiced and zested
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon red pepper flakes optional

Method
 

  1. Preheat oven to 400°F. Lightly oil a 9x13 inch baking dish.
  2. In a large bowl, toss together the halved cherry tomatoes, olives, red onion, garlic, oregano, thyme, half the parsley, lemon zest, 3 tablespoons olive oil, 1/2 teaspoon salt, and black pepper.
  3. Spread the tomato mixture evenly in the prepared baking dish.
  4. Pat the fish fillets dry and season both sides with the remaining salt and pepper. Nestle the fish pieces into the tomato mixture.
  5. Drizzle the remaining tablespoon of olive oil over the fish and sprinkle with red pepper flakes if using.
  6. Bake for 18-22 minutes, until the fish flakes easily with a fork and the tomatoes are bubbling and slightly caramelized.
  7. Remove from oven and immediately squeeze fresh lemon juice over everything. Sprinkle with the remaining fresh parsley before serving.

Notes

The fish is done when it reaches an internal temperature of 145°F and flakes easily. If using thicker fillets, increase cooking time by 5-8 minutes. Leftovers keep in the refrigerator for up to 2 days and can be gently reheated in a 300°F oven.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 425mg 18%
Dietary Fiber 2g 7%
Total Sugars 5g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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