This easy Mediterranean fish recipe is light, fresh, and full of flavor. Tender white fish is seasoned with herbs, garlic, and lemon, then cooked with juicy cherry tomatoes and green olives for a simple one-pan dinner.
Ingredients
- 4 white fish fillets, such as cod, sea bass, or tilapia
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1½ cups cherry tomatoes, halved
- ½ cup green olives
- 1 lemon, thinly sliced
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
Instructions
- Pat the fish fillets dry with paper towels. Season both sides with salt, black pepper, paprika, oregano, and thyme.
- Heat the olive oil in a large oven-safe skillet over medium heat.
- Add the minced garlic and cook for about 30 seconds, until fragrant.
- Add the cherry tomatoes and green olives. Cook for 2–3 minutes, allowing the tomatoes to soften slightly.
- Place the seasoned fish fillets into the skillet. Arrange the lemon slices around and between the fish.
- Sprinkle the red pepper flakes over the fish and vegetables.
- Drizzle the lemon juice over everything.
- Transfer the skillet to a preheated 400°F (200°C) oven and bake for 12–15 minutes, depending on the thickness of the fish.
- The fish is ready when it flakes easily with a fork and reaches 145°F (63°C) in the thickest part.
- Remove from the oven and spoon some of the warm tomato, olive, and lemon juices over the fish.
- Sprinkle with fresh parsley and dill.
- Add a final squeeze of fresh lemon juice just before serving.
Questions & Answers
Q: What type of fish is best for this recipe?
A: Cod, sea bass, tilapia, haddock, or another firm white fish works well.
Q: Can I use frozen fish?
A: Yes. Thaw the fish completely and pat it dry before seasoning and cooking.
Q: Can I use black olives instead of green olives?
A: Yes. Kalamata or black olives are also delicious in this recipe.
Q: Can I add other vegetables?
A: Yes. You can add zucchini, bell peppers, spinach, or artichoke hearts.
Q: How do I know when the fish is cooked?
A: The fish should flake easily with a fork and reach an internal temperature of 145°F (63°C).
Q: Can I make this recipe without an oven-safe skillet?
A: Yes. Cook the tomatoes and olives in a regular skillet, then transfer everything to a baking dish before adding the fish and baking.
Q: What can I serve with Mediterranean fish?
A: Serve it with rice, roasted potatoes, couscous, crusty bread, or a fresh green salad.
Tip
For the best flavor, do not skip the fresh lemon juice at the end. Adding it just before serving gives the fish a bright, fresh Mediterranean flavor.