Ingredients
Scale
- 1.5 lbs White Fish Fillets (cod, haddock, or snapper), skin on or off
- 1 Lemon, sliced
- 1/2 cup Cherry Tomatoes, halved
- 1/4 cup Kalamata Olives, pitted and halved
- 1/4 cup Olive Oil
- 2 cloves Garlic, minced
- 1 tbsp Dried Oregano
- Salt and Pepper to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a baking dish.
- Step 2: Arrange the fish fillets in the prepared baking dish.
- Step 3: Scatter the halved cherry tomatoes and olives around the fish. Place lemon slices on top of the fish fillets.
- Step 4: In a small bowl, whisk together the olive oil, minced garlic, oregano, salt, and pepper.
- Step 5: Drizzle the olive oil mixture evenly over the fish and vegetables.
- Step 6: Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Gently reheat the fish in the oven at 275°F (135°C) to prevent it from drying out.
- Serve the baked fish with a side of couscous or crusty bread to soak up the flavorful juices.
- For an extra burst of flavor, try adding a sprinkle of crumbled feta cheese during the last few minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American