🍋 Mediterranean Baked Fish with Cherry Tomatoes & Olives
⭐ Ingredients
For the Fish:
1 large white fish fillet (cod, halibut, sea bass, or haddock)
2 tbsp extra-virgin olive oil
1–2 cloves garlic, sliced
1 small onion, sliced (optional, but seen in the picture)
1 cup cherry tomatoes, halved
½ cup Kalamata olives, whole
1–2 tbsp lemon juice
½ tsp salt, or to taste
¼ tsp black pepper
½ tsp paprika (optional)
½ tsp dried oregano
Fresh parsley, chopped (for garnish)
🥘 Instructions
1. Prepare the baking dish
Preheat oven to 200°C (400°F).
In a small baking dish, drizzle 1 tbsp olive oil.
Scatter the sliced garlic and onions across the bottom.
2. Add tomatoes & olives
Add the cherry tomato halves and Kalamata olives around the dish.
Drizzle with ½ tbsp olive oil, salt, pepper, and oregano.
Toss gently so the flavours mix.
3. Season the fish
Pat the fish fillet dry.
Brush it with the remaining ½ tbsp olive oil.
Season with:
Salt
Black pepper
Paprika (optional)
Place the fish in the center of the dish on top of the garlic/onion mixture.
4. Add lemon
Pour 1–2 tbsp lemon juice over the fish and tomatoes.
(A lemon wedge in the picture suggests fresh lemon is squeezed before serving.)
5. Bake
Bake uncovered for 15–20 minutes, depending on fish thickness, until:
Flesh is opaque
Easily flakes with a fork
Tomatoes become soft and barely blistered
6. Garnish
Sprinkle freshly chopped parsley on top.
Optional: drizzle a tiny amount of olive oil before serving.
🍽️ Serving Suggestions
Serve with:
Lemon rice
Couscous
Quinoa
Crusty bread
Roasted vegetables
A simple Mediterranean salad
❤️ Flavor Notes (Matching the Picture)
The dish in your image has a lemony, garlicky olive-oil sauce around the fish.
Tomatoes release their juices to create a natural broth.
Kalamata olives give a salty, rich Mediterranean flavor.
Fish is lightly browned on top — meaning it may have been brushed with olive oil and baked at high heat.
