Mediterranean Baked Fish
Ingredients
- 4 white fish fillets (about 6 oz each), such as cod, sea bass, or snapper
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Juice of 1 lemon (fresh)
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and roughly chopped
- 3 garlic cloves, thinly sliced
- 1/4 cup capers, drained
- 1/4 red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1 lemon, sliced into thin rounds
Instructions
- Remove fish fillets from the fridge 10 minutes before cooking and let them come closer to room temperature. Pat them completely dry with paper towels.
- Preheat oven to 400°F (200°C). Drizzle a little olive oil in the bottom of a 9x13 baking dish.
- In a small bowl, mix together the olive oil, salt, pepper, dried oregano, smoked paprika, and fresh lemon juice until combined.
- Lay the fish fillets in the baking dish. Spoon the olive oil mixture over each fillet and spread it evenly, including the sides.
- Scatter the cherry tomatoes, Kalamata olives, capers, sliced garlic, and red onion around and over the fish. Lay lemon rounds on top of the fillets.
- Bake uncovered for 18 to 22 minutes, until the fish flakes easily when pressed gently with a fork and is opaque throughout.
- Remove from oven, scatter fresh parsley over everything, and let rest for 2 minutes before serving.
Notes
Pat your fish fillets completely dry before seasoning — excess moisture on the surface will steam the fish instead of letting it roast, and you'll lose that slightly golden edge on the top.