Alright, let me tell you about this dish that instantly takes me back to summer dinners at my grandma’s house. There was always this bubbling tray of fish, sweet-tart cherry tomatoes roasting down into a juicy sauce, and salty olives scattered all over. The kitchen would fill with this irresistible aroma — tangy, savory, and just a little Mediterranean magic. Now, I’ve recreated that comforting combo in my own kitchen, and honestly, it’s one of the easiest ways to turn simple fish fillets into something special. Plus, the colors alone—bright reds, shiny black olives, and golden fish—make this as much a feast for the eyes as for your taste buds. Trust me, once you try it, this baked fish will become your go-to weeknight winner too!
Quick Facts
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Main Dish:
4 white fish fillets (like cod, tilapia, or haddock), about 6 ounces each
1 pint cherry tomatoes, halved
1/2 cup pitted black olives, halved
3 cloves garlic, thinly sliced
2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 tsp dried oregano
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
How I Make It
Step 1:
First, preheat your oven to 400°F. In a baking dish, toss the halved cherry tomatoes, olives, and sliced garlic with olive oil, lemon juice, oregano, salt, and pepper. This will be the vibrant, fragrant bed for your fish.
Step 2:
Place your fish fillets gently on top of the tomato and olive mixture. Don’t overcrowd; each fillet deserves its own space to cook evenly.
Step 3:
Drizzle a little more olive oil over the fillets and season them with a pinch more salt and pepper. This extra touch helps the fish develop a nice, slightly crispy edge.
Step 4:
Pop the dish into the oven and bake for about 15–20 minutes, or until the fish flakes easily with a fork and the tomatoes are soft and juicy.
Step 5:
Keep an eye on the tomatoes; if they start to brown too fast, loosely cover with foil to keep them moist.
Step 6:
Once out of the oven, sprinkle fresh parsley on top for a crisp, herby note. Serve immediately and enjoy the burst of flavors.
Variations & Tips
Swap black olives for green olives if you want a slightly tangier bite.
Add a handful of capers for an extra salty pop.
Use fresh thyme instead of oregano for a woodsy flavor twist.
Try this with salmon fillets for a richer, fattier dish.
If you like it spicy, sprinkle some red pepper flakes over everything before baking.
Line the baking dish with parchment paper for easy cleanup.
How I Like to Serve It
I love pairing this baked fish with a simple side of couscous or warm, crusty bread to soak up all those luscious tomato juices. For a cozy weeknight, toss together a crisp green salad with lemon vinaigrette. And when the seasons turn, a side of roasted asparagus or steamed green beans gives a fresh, vibrant balance.
Notes
Leftovers keep well in the fridge for up to 2 days—reheat gently to avoid drying out the fish.
You can substitute lemon juice with white wine vinegar if you want a slightly different acidity.
Closing: This baked fish recipe is proof that simple ingredients, baked just right, can turn into a delicious, colorful meal that feels like a warm hug on a plate every time.
