Mediterranean Baked White Fish (Printable Version)
Tender white fish baked with tomatoes, olives, garlic and herbs for a vibrant Mediterranean-inspired dish.
# Ingredients:
→ Fish
01 -
680 grams white fish fillet (cod or halibut), 2.5 to 4 cm thick
02 -
Kosher salt
03 -
Freshly ground black pepper
→ Topping
04 -
3 tablespoons extra virgin olive oil, plus more for greasing dish
05 -
Juice of ½ lemon, plus extra wedges for serving
06 -
225 grams cherry tomatoes, halved
07 -
85 grams pitted mixed olives (kalamata and green), halved
08 -
3 tablespoons minced red onion
09 -
4 garlic cloves, minced
10 -
1 tablespoon fresh thyme leaves
11 -
2 teaspoons dried oregano
# Steps:
01 -
Set oven to 220°C to preheat.
02 -
Pat fish fillets dry with paper towels. Season both sides with kosher salt and black pepper. Lightly brush a 24 x 33 cm baking dish with extra virgin olive oil. Arrange fish fillets in a single layer and drizzle with juice of ½ lemon.
03 -
In a medium bowl, mix halved cherry tomatoes, olives, red onion, minced garlic, thyme, and dried oregano. Add a small pinch of salt and black pepper. Drizzle with 3 tablespoons olive oil and toss gently to combine.
04 -
Distribute the tomato and olive mixture evenly over the fish fillets in the prepared dish.
05 -
Place the dish in the preheated oven and bake for 15 to 20 minutes, depending on fish thickness, until flesh flakes easily with a fork.
06 -
Remove from oven and serve immediately, with additional lemon wedges if desired.
# Notes:
01 -
Begin checking for doneness at the 15-minute mark; fish is cooked through when it flakes easily at the thickest point.
02 -
Pairs well with lemon rice, couscous, or hearty salads.