Baked White Fish Med (Printable Version)
You’ll get tender fish baked with juicy tomatoes, plenty of olives, and a handful of herbs for a bright, easy meal inspired by Mediterranean flavors.
# Everything You’ll Need:
→ Fish
01 -
White fish fillets (cod or halibut), about 680 grams, sliced 2.5 to 4 cm thick
02 -
Coarse salt
03 -
Black pepper, freshly cracked
→ Topping
04 -
Extra virgin olive oil, 3 tablespoons, plus some to coat your baking dish
05 -
Juice from half a lemon, plus wedges for squeezing at the table
06 -
Cherry tomatoes, 225 grams, sliced in half
07 -
Mixed olives (like kalamata and green), pitted and halved, 85 grams
08 -
Red onion, chopped fine, 3 tablespoons
09 -
Garlic, 4 cloves, chopped small
10 -
Fresh thyme, 1 tablespoon of leaves
11 -
Dried oregano, 2 teaspoons
# Steps to Cook:
01 -
Fire up your oven to 220°C so it gets hot.
02 -
Use paper towels to dry off the fish. Sprinkle both sides with salt and pepper. Coat a 24 x 33 cm baking dish with olive oil. Put the fish in the dish, making sure they’re flat. Squeeze juice from half a lemon over them.
03 -
Grab a medium bowl and toss in the cut cherry tomatoes, olives, red onion, chopped garlic, thyme, and oregano. Throw in a little salt and pepper. Add 3 tablespoons olive oil and gently stir everything together.
04 -
Spread the tomato and olive mixture all over the fish so it's covered.
05 -
Pop the dish in your hot oven. Cook for 15–20 minutes, if your fish is thicker, go to the high end. You'll know it's done when the fish easily pulls apart with a fork.
06 -
Pull it from the oven and dish up right away. Give out extra lemon wedges if you want.
# Extra Suggestions:
01 -
Start checking the fish at 15 minutes. It’s ready when the thickest part falls apart easily with your fork.
02 -
Goes great with couscous, a big salad, or lemony rice.