Mediterranean Fish Bake
A simple and flavorful Mediterranean Fish Bake with flaky white fish, juicy tomatoes, briny olives, and fresh herbs, all baked together in a zesty lemon-infused olive oil. Perfect for a light yet satisfying meal.
Servings: 4
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
Calories: 226kcal | Carbohydrates: 9g | Protein: 36g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 85mg | Sodium: 429mg | Potassium: 740mg | Fiber: 3g | Sugar: 3g | Vitamin A: 467IU | Vitamin C: 31mg | Calcium: 72mg | Iron: 2mg
