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.