Ingredients
Scale
- 4 (6-ounce) fillets of cod, snapper, or halibut
- 3 tablespoons extra virgin olive oil, divided
- 1 pint cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- Zest and juice of 1 large lemon
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish or line it with parchment paper for easy cleanup.
- Step 2: In a medium bowl, combine the halved cherry tomatoes, Kalamata olives, lemon zest, minced garlic, oregano, 2 tablespoons of the olive oil, salt, and pepper. Toss the mixture gently until all ingredients are well combined.
- Step 3: Place the fish fillets in the prepared baking dish. Drizzle the remaining 1 tablespoon of olive oil and the fresh lemon juice over the fish. Spoon the tomato and olive mixture evenly over and around the fish fillets.
- Step 4: Bake for 12 to 18 minutes, or until the fish is opaque throughout and flakes easily when tested with a fork (cooking time depends on the thickness of the fillet).
- Step 5: Carefully remove the dish from the oven. Let the fish rest for 2 minutes before serving, spooning the flavorful pan juices and vegetables over each fillet.
Notes
- Store leftovers immediately in an airtight container for up to 2 days, noting that the delicate fish texture is best enjoyed fresh.
- To avoid drying out the fish, reheat leftovers gently in a toaster oven or standard oven at 300°F (150°C) until just warmed through, instead of using a microwave.
- This dish pairs beautifully with crusty bread for soaking up the vibrant lemon-olive pan juices, or serve over a simple bed of fluffy couscous or orzo.
- Chef's Tip: For the brightest flavor, incorporate the lemon zest into the tomato mixture but reserve the fresh lemon juice to drizzle directly onto the fish fillets right before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American