Greek Baked Fish with Tomatoes and Olives
White fish fillets baked on a sheet pan with tomatoes, olives, and fresh herbs in the style of a Mediterranean taverna. Ready in 25 minutes with zero fuss.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
- 2 fillets (6 oz each) white fish fillets (cod, halibut, or sea bass)
- 1 cup, halved cherry tomatoes
- ½ cup Kalamata olives, pitted
- 3 tablespoons olive oil
- 1 tablespoon, chopped fresh oregano (or 1 teaspoon dried)
- 0 to taste salt and pepper
Instructions
- 1
Set the oven to 400°F and wait until the indicator light or beep tells you it has finished preheating, about 10 minutes.
- 2
Pat the fish fillets dry with a paper towel, pressing gently to remove any surface moisture so they will brown evenly.
- 3
Place the cherry tomatoes and Kalamata olives on a sheet pan, spreading them in a single layer to form a bed for the fish.
- 4
Drizzle 2 tablespoons of olive oil over the tomatoes and olives, then sprinkle half of the fresh oregano and a pinch of salt and pepper over them.
- 5
Place the fish fillets on top of the tomatoes and olives, spacing them apart so they do not touch each other.
- 6
Drizzle the remaining 1 tablespoon of olive oil over each fish fillet, then sprinkle with the remaining oregano and a pinch of salt and pepper on both sides.
- 7
Slide the sheet pan into the oven and bake for 12–15 minutes, until the fish is opaque white throughout (not translucent) and flakes easily when pressed with a fork.
- 8
Remove the sheet pan from the oven and divide the fish, tomatoes, and olives between two plates, pouring the pan juices over everything.
Tools you’ll need
- oven
- sheet pan (18 × 13 inch)
- paper towels
- fork
- oven mitts
- two plates
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
