Greek Baked Fish with Vegetables and Olives
A quick and easy one-pan dinner with flaky fish, juicy tomatoes, onions, and briny olives, all baked together with a hint of lemon and fresh basil.
- Total time
- 25 min
- Servings
- 4
- Calories
- 280
- Protein
- 30g
Ingredients
- 4 filets white fish fillets
- 2 cups cherry tomatoes
- 1 medium red onion
- ½ cup kalamata olives
- 1 whole lemon
- 3 tablespoons olive oil
Instructions
- 1
Preheat oven to 400°F (200°C). Slice the 1 red onion into thin rings and halve the 2 cups cherry tomatoes. Place them in a baking dish with the 1/2 cup olives and 2 tbsp olive oil; toss to coat.
- 2
Season the 4 fish fillets with salt and pepper, then lay them over the vegetables. Drizzle with the remaining 1 tbsp olive oil and squeeze the juice of the 1 lemon over everything.
- 3
Bake for 15-18 minutes, until the fish is opaque and flakes easily with a fork and the tomatoes have burst. If you have fresh basil, scatter a few leaves on top before serving.
- 4
Serve hot, spooning the vegetables and juices over the fish. Enjoy with crusty bread or rice if you like.
Tools you’ll need
- baking dish
- knife
- cutting board
- citrus juicer (optional)
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