This baked fish recipe uses simple ingredients for big Mediterranean flavor! It’s a crowd-pleaser with any type of white fish.
- 1 1/2 pounds white fish fillets (tilapia, halibut, cod, snapper, and so forth)
- 1 pint cherry tomatoes, sliced in half
- 1/4 cup green olives, sliced in half (optional*; we like Castelvetrano)
- 1/4 cup red onion, thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons capers, drained
- 2 tablespoons chopped fresh parsley, divided
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- Fresh ground black pepper
- 1 tablespoon dried oregano
- 2 tablespoons lemon juice
- Preheat the oven to 425 degrees Fahrenheit. Allow the fish to stand at room temperature while prepping the vegetables.
- Chop the tomatoes, olives, red onion and garlic, as noted above.
- Place the chopped vegetables, drained capers, and 1 tablespoon chopped parsley in the bottom of a 9 x 13″ baking dish. Mix with 1 tablespoon olive oil, 1/4 teaspoon salt, and fresh ground black pepper.
- Pat the fish dry. Rub it with 1 tablespoon olive oil and 3/4 teaspoon kosher salt, split between the filets. Sprinkle both with the oregano and a few grinds black pepper. Place the fillets on top of the vegetables in the pan, then gently drizzle the fillets with the lemon juice.
- Place the pan in the oven and bake for 20 to 25 minutes (depending on the thickness of the fish; check at 15 minutes for very thin fillets), until the fish is flaky and the internal temperature is 140 degrees Fahrenheit when measured with a food thermometer. Garnish with the remaining 1 tablespoon chopped parsley and serve immediately, adding a few spoonful of vegetables to each plate (over the top or next to the fish).
*Omit the olives if you’re cooking for olive haters; the dish is still delicious. But we highly recommend using them for the best flavor here! The Italian variety Castelvetrano has a mild, buttery flavor.
- Category: Main Dish
- Method: Baked
- Cuisine: Seafood
- Diet: Gluten Free
Keywords: Fish Recipes