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Some days, I just need a meal that’s easy, but also feels like a small win. This Mediterranean Fish Bake is exactly that. It’s the kind of dish you can throw together without thinking too much, but when it’s done, it looks and tastes like you put in all the effort.
It’s simple enough for a weeknight, but fresh and vibrant enough to feel like you’re treating yourself. It’s that perfect balance between low-stress and delicious, and it’s quickly become one of those recipes I turn to whenever I want to feel like I’ve got things under control, without spending hours in the kitchen.
😍 Why You’ll Love My Mediterranean Fish Bake
You’ll love this Mediterranean Fish Bake because it’s the perfect balance of simplicity and flavor. The fresh tomatoes, olives, and garlic create a light, tangy contrast to the rich fish, while the hint of lemon brings everything together beautifully. It’s one of those dishes that doesn’t demand a lot of time or attention, just a few simple ingredients, a little tossing, and the oven does the rest. It’s versatile, so you can easily switch up the fish or add in extra veggies based on what you’ve got on hand.
🗒️ Ingredients
White fish fillet – Light and flaky, it’s the perfect base for soaking up all those fresh, bold flavors.
Kosher salt and ground black pepper – Simple but essential, they bring out the best in every ingredient.
Extra virgin olive oil – Smooth and flavorful, it helps everything come together while adding a little richness.
Lemon – The zingy kick that brightens up the whole dish with a fresh burst of citrus.
Cherry tomatoes – Sweet and juicy, they roast to perfection, making the dish feel light and fresh.
Olives – Salty and savory, they bring a real Mediterranean vibe that pairs beautifully with the fish.
Shallot – Milder than onions, it adds a sweet, savory depth without being overpowering.
Garlic – That classic, aromatic flavor that just makes everything taste better.
Fresh thyme – Earthy and fragrant, it gives the dish a little extra something that ties it all together.
Dried oregano – A pinch of this gives a warm, herby touch that feels like a taste of Italy.
👩🍳 How to Make My Mediterranean Fish Bake
Preheat your oven to 400°F (200°C). Get it nice and hot while you prep everything.
Pat the fillets dry with a paper towel and season both sides with a pinch of salt and pepper.
Brush a 9 ½ x 13-inch baking dish with a little olive oil, then scatter half of the halved cherry tomatoes in the dish.
Place the fish on top of the tomatoes, and squeeze the juice from half of the lemon over the fish for some extra brightness.
In a mixing bowl, toss together the remaining cherry tomatoes, olives, shallot, garlic, thyme, oregano, and a pinch of salt and pepper. Drizzle in about 3 tablespoons of olive oil and give it all a good toss.
Pour the tomato-olive mixture over the fish, making sure everything’s nicely covered.
Bake for 15-20 minutes, depending on the thickness of your fish. You’ll know it’s done when the fish flakes easily with a fork.
Once out of the oven, squeeze the remaining half of the lemon over everything for that fresh, zesty pop.
Serve and enjoy!
🎩 Tips and Tricks
- Pat the fish dry: This helps the seasoning stick better and gives the fish a nice texture when it bakes.
- Don’t overcrowd the dish: Make sure the fish and topping have room to breathe so everything cooks evenly and gets that perfect roasted flavor.
- Let the flavors mingle: If you have time, let the tomato-olive mixture sit for a few minutes before adding it to the fish. This gives the flavors a chance to combine and soak in a bit.
🌟 Variations
Add more veggies: Toss in some sliced bell peppers or zucchini for extra color and texture.
Go for a different fish: While white fish is perfect for this dish, you could try something like salmon or trout if you prefer a richer flavor.
Kick it up a notch: If you like a little heat, sprinkle in some red pepper flakes or a drizzle of chili oil before serving.
Add some cheese: A sprinkle of feta or Parmesan after baking would add a creamy, salty contrast that works wonderfully with the Mediterranean flavors.
🤲 Substitutions
Fish: If you can’t find cod or halibut, any mild white fish like tilapia or snapper will work just as well. Just make sure it’s firm enough to hold up during baking.
Olives: If you’re not a fan of kalamata or green olives, you could use black olives, though they will give a slightly different flavor.
Shallots: You can swap shallots for a small onion, but be sure to slice them thin so they cook quickly.
Thyme: If you don’t have fresh thyme, use about 1 teaspoon of dried thyme, but fresh always gives a better flavor.
Garlic: If you’re not a fan of garlic, you could leave it out or use garlic powder in a pinch (though fresh is always best for depth of flavor).
📓 Best served with
- Steamed white rice
- Quinoa
- Roasted vegetables
- A simple green salad
- Crispy bread or baguette
👝 How to Store Leftover Mediterranean Fish Bake
Let the fish cool completely before storing it in an airtight container. It will keep in the fridge for up to 2 days, and you can easily reheat it when you’re ready to enjoy it again. To reheat, simply place the fish and topping in a baking dish, and warm it up in the oven at 350°F for about 10-15 minutes until it’s heated through.
🧠 Common Questions
Yes! If you’re using frozen fish, just make sure it’s fully thawed before baking for the best texture and even cooking.
You can prep everything in advance by assembling the dish and storing it in the fridge until you’re ready to bake. When you’re ready, just pop it in the oven for the usual cooking time.
Absolutely! Just be sure to use a larger baking dish, and check the fish a bit earlier to make sure it’s cooking evenly.
Yes! This Mediterranean Fish Bake is naturally gluten-free, making it a great option for anyone with dietary restrictions.
If you’re not a fan of olives, you can leave them out or replace them with capers for a slightly different Mediterranean flavor.
Mediterranean Fish Bake
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
- 1 lemon
- 8 ounces cherry tomatoes, halved
- 3 ounces pitted olives, halved (I used a combination of kalamata olives and green olives)
- 1 shallot, minced
- 4 to 5 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 2 teaspoons dried oregano
Instructions
- Heat the oven to 400 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 add half of the cut cherry tomatoes. Place the fish on top. Squeeze juice from ½ of the lemon all over the top of the fish.
- In a medium mixing bowl, combine the tomatoes, olives, shallot, garlic, thyme, and oregano. Add a very small pinch of salt and ground pepper. Add a generous drizzle (about 3 tablespoons extra virgin olive oil) and toss to combine.
- Pour the tomato and olive mixture over the fish.
- Bake in the heated oven for 15 to 20 minutes (this will depend on the thickness of your fish).
- Remove from the heat, squeeze the other half of the lemon on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loved this! Very easy and delicious!!!
I’m so thrilled, Jenny!