Description
This Mediterranean Baked Fish features marinated white fish fillets baked with a vibrant mix of roasted vegetables, including cherry tomatoes, bell peppers, and olives. It’s a healthy, flavorful dish that’s easy to prepare, perfect for a light dinner, and can be served with couscous or a fresh salad.
Ingredients
Scale
- 4 fillets of white fish (such as cod, halibut, or tilapia)
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped (for garnish)
- 1 lemon, sliced (for garnish)
Instructions
- In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, dried oregano, dried thyme, paprika, salt, and pepper. Whisk until well blended.
- Place fish fillets in a shallow dish or resealable bag, pour marinade over, ensuring each fillet is coated. Cover or seal and marinate in the refrigerator for at least 30 minutes (up to 2 hours for more flavor).
- Wash cherry tomatoes and slice in half. Slice red bell pepper and red onion into thin strips.
- In a large bowl, combine halved tomatoes, sliced bell pepper, onion, and Kalamata olives. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Preheat oven to 400°F (200°C).
- Arrange marinated fish fillets in a large baking dish and surround with the vegetable mixture. Drizzle any leftover marinade over the top.
- Bake for 20-25 minutes, or until fish is cooked through and flakes easily with a fork, and vegetables are tender.
- Carefully remove the baking dish from the oven. Transfer fish fillets to serving plates, spoon roasted vegetables and olives over the fish, and sprinkle with chopped parsley.
- Garnish with lemon slices for added flavor.
- Serve with couscous, quinoa, or a green salad. For an elevated experience, add tzatziki sauce or tahini dressing. Pair with a glass of white wine like Sauvignon Blanc or Pinot Grigio.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- This dish is versatile; feel free to substitute vegetables based on your preference or seasonal availability.
- Prep Time: 15 minutes
- Cook Time: 25 minutes