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If you want something fast and loaded with bright flavor, this Mediterranean-style baked white fish is it. Zesty lemon, juicy tomatoes, briny olives, and fresh herbs come together for a dish that's healthy but still feels like a treat. It comes together fast, looks gorgeous, and is just right for a busy weeknight.
I started making this after work on scorching summer nights. Everyone in my family loves how the tomatoes pop and the kitchen smells amazing the whole time.
Tasty Ingredients
- Olive oil—extra virgin: You want something that tastes great and brings richness, so grab the good stuff
- Cherry tomatoes: Go for ones that are plump and still firm so they roast up sweet and juicy
- Pitted olives, green or kalamata: Use either or mix both, they'll bring a punchy tang and more color
- White fish fillets (think cod or halibut): Fillets that are a bit thick (around one to one and a half inches) bake just right
- Red onion: Gives a gentle bite to everything, aim for one that's crisp with no soft spots
- Fresh lemon juice: Makes all the flavors really pop and keeps the fish bright
- Fresh thyme: Best if it's fresh snipped leaves, brings in that grassy herbal note
- Salt and pepper: A light sprinkle for taste—remember, the olives bring salt too
- Dried oregano: Smells amazing and adds the classic Mediterranean vibe, make sure it's still fragrant
- Garlic cloves, minced: Packs a mild heat and earthiness, don’t skip it
Simple Step-by-Step
- Serve It Up:
- Once baked, spoon over the juices and dig in right away. Add a little more lemon on the side if you love extra zip.
- Bake Away:
- Pop the dish into the hot oven and let it bake for fifteen to twenty minutes. When the fish easily flakes with a fork and turns opaque, it's ready. Thinner pieces might be done even sooner, so keep an eye out.
- Get That Oven Hot:
- Set your oven to 425 degrees Fahrenheit and move the rack to the center for even heat.
- Mix Up the Toppings:
- Toss halved tomatoes, chopped olives, a splash of olive oil, diced onion, a handful of thyme, minced garlic, and a shower of dried oregano in your mixing bowl. Add pepper and a pinch of salt, then mix until everything is shiny and coated.
- Layer On the Good Stuff:
- Pile the tomato and olive topping all over your fish. If you can, try to cover each fillet so the fish soaks up all the flavor.
- Prep Your Fillets:
- Pat the fish dry so it’ll cook up just right. Sprinkle both sides with salt and pepper, then set into a lightly oiled baking dish and hit it with fresh lemon juice.
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I’m hooked on good olives—always use a mix for the best pop of flavor and color. My kid wants to help every time, mainly to toss on the tomatoes. Those juice bursts are their favorite part!
Keep It Fresh
Leftovers? Stick them in a sealed container and chill in the fridge. They'll be good for two days. Warm them gently in the oven or just toss the cold fish onto a big green salad.
Swap List
Try snapper, tilapia, or haddock if you can't find cod or halibut. Use just one kind of olive if that's all you have. No thyme? Parsley or basil will bring another kind of freshness that totally works.
Ways to Eat
This shines over a bed of lemony rice or basic couscous. Grab a handful of salad greens and maybe some bread to soak up all those yummy juices. I love to set it all out so everyone can serve themselves.
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Mediterranean Vibes
You’ll find this style of easy meal from country to country along the Mediterranean seashore. Folks here lean into whatever’s fresh, toss it together, and share it around the table for pure comfort and togetherness.
Recipe FAQs
- → What kind of white fish should I use?
Look for firm types like halibut or cod. They keep their shape and soak up all the flavors without falling to pieces.
- → What are some good sides?
Couscous, lemony rice, or thick slices of crusty bread are great for scooping up the tasty sauce. Grab a crunchy salad for freshness.
- → How do I tell if the fish is done?
It’ll look opaque instead of see-through and flakes apart when you poke the thickest bit with a fork.
- → Can I swap in fresh herbs?
Absolutely! Try extra fresh thyme or oregano if you’ve got it. Pile on more for a strong herby punch.
- → Can I do any of this ahead of time?
Chop up the tomato and olive mix earlier in the day. Wait to put it together and bake so the fish stays soft and juicy.
- → What’s a good swap for olives?
If you’re not into olives, toss in a few capers or some strips of roasted red peppers for a tasty twist.