If you’re looking for one recipe to get started with baking fish this baked white fish with a delicious topping of tomatoes and olives is a good one. Serve this fish over a bed of grain.
PREP – 10 MINUTES 
COOK – 15 MINUTES 
SERVES – up to 6 PEOPLE

Ingredients

  • 1 ½ lb white fish fillet such as cod or halibut (1 to 1 ½ in thickness)
  • Kosher salt and ground black pepper
  • Extra virgin olive oil
  • Juice of ½ lemon, more for later
  • 8 ounces cherry tomatoes, halved
  • 3 ounces pitted olives
  • 3 tablespoons minced  onion
  • 4 to 5 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons dried oregano

InstructionsDelicious Mediterranean Baked White Fish with Tomatoes and Olives

  • Preheat the oven to 425 degrees F.
  • Pat the fish dry and season with salt and pepper on both sides. Brush a 9 ½ x 13-inch baking dish with a little extra virgin olive oil and put the fish in it. Squeeze lemon juice all over the top of the fish.
  • In a medium mixing bowl, combine the tomatoes, olives, onions, garlic and spices. Add a very small pinch of salt and ground black pepper. Add a drizzle of extra virgin olive oil (about 3 tablespoons) and toss to combine.
  • Pour the tomato and olive mixture over the fish.
  • Bake in the heated oven for 15 to 20 minutes (depending on the thickness of your fish).

Notes

  • Fish cooks quickly. So, you can check if the fish is done before the 15-minute mark. Carefully insert a fork at the thickest part of the fish and twist gently. Fish is ready when it flakes easily.
  • Use a thermometer. If you would rather be 100% sure that your fish is done, use a meat thermometer. Cooked fish will have an internal temperature of 145 degrees F. Because it will continue to cook once removed from the oven, I like to take it out when it’s a few degrees lower than 145 degrees F, and let it finish cooking at room temperature.
  • Serve with rice, couscous, or your favourite grain. Try adding a big salad as well.