Mediterranean Garlic Lemon Baked Fish with Tomatoes & Olives
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Servings: 4
Ingredients
- 4 white fish fillets, such as cod, tilapia, haddock, or sea bass
- 2 cups cherry tomatoes, halved
- ½ cup green olives
- 1 lemon, thinly sliced
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes, optional
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- Fresh rosemary or thyme, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Lightly grease a large baking dish with a little olive oil.
- Pat the fish fillets dry with paper towels and place them in the baking dish.
- In a small bowl, combine olive oil, minced garlic, paprika, oregano, thyme, red pepper flakes, salt, and black pepper.
- Brush the seasoned garlic oil generously over both sides of the fish.
- Arrange the cherry tomatoes, green olives, and lemon slices around the fish.
- Drizzle any remaining seasoned olive oil over the tomatoes and olives.
- Bake uncovered for 18–25 minutes, depending on the thickness of the fillets, until the fish is opaque and flakes easily with a fork.
- For extra color, broil for the final 1–2 minutes, watching carefully so the fish does not burn.
- Remove from the oven and sprinkle generously with fresh parsley. Garnish with fresh rosemary or thyme.
- Spoon some of the flavorful pan juices over each fillet before serving.
Tips
Use thick fish fillets so they stay moist while baking. Avoid overcooking—the fish is ready when it flakes easily and reaches 145°F (63°C) internally. For extra Mediterranean flavor, add capers or a little crumbled feta just before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until just warmed through.
This dish is delicious with roasted potatoes, rice, couscous, crusty bread, or a fresh Greek salad.
