Ingredients
Scale
- 2 lbs White Fish Fillets (cod, halibut, or snapper)
- 1 pint Cherry Tomatoes, halved
- 1/2 cup Kalamata Olives, pitted and halved
- 1/4 cup Olive Oil
- 1/4 cup Fresh Parsley, chopped
- 2 cloves Garlic, minced
- 1 Lemon, thinly sliced
- 1 teaspoon 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: In a bowl, combine the halved cherry tomatoes, halved Kalamata olives, minced garlic, chopped parsley, dried oregano, olive oil, salt, and pepper. Toss to combine.
- Step 4: Spoon the tomato and olive mixture evenly over the fish fillets. Arrange lemon slices on top of the mixture.
- Step 5: Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time will vary depending on the thickness of the fish.
- Step 6: Serve immediately, garnished with extra parsley if desired.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; gently reheat in the oven to prevent drying out the fish.
- A dollop of creamy Greek yogurt or a drizzle of balsamic glaze adds a lovely finishing touch to this vibrant dish.
- For an extra burst of flavor, try adding a pinch of red pepper flakes to the tomato and olive mixture before baking.
- Don't overcrowd the baking dish; if needed, use two dishes to ensure the fish cooks evenly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American