Description
This Easy Mediterranean Baked Fish recipe offers a flavorful and healthy meal featuring tender fish fillets baked with fresh herbs, cherry tomatoes, olives, and vegetables. It’s a simple one-dish meal perfect for a quick dinner that captures the vibrant and aromatic flavors of the Mediterranean.
Ingredients
Scale
Fish and Herbs
- 2 fish fillets (cod, tilapia, or halibut)
- 6 sprigs fresh thyme, chopped
- 3 sprigs fresh rosemary, chopped
- 1 teaspoon dried oregano
- 2 teaspoons parsley, chopped or dried
Vegetables
- 1 cup cherry tomatoes, halved
- ½ cup olives, pitted
- 1 medium onion, diced
- 1 zucchini, diced
Other
- Olive oil (about 2 tablespoons)
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the fish and vegetables evenly.
- Arrange Fish: Place the fish fillets in a baking dish, ensuring enough space around each piece for even cooking.
- Add Herbs: Sprinkle the chopped fresh thyme, rosemary, dried oregano, and parsley evenly over the fish fillets to infuse them with herbal aroma and flavor.
- Place Vegetables: Arrange the halved cherry tomatoes, pitted olives, diced onion, and diced zucchini around the fish in the baking dish to roast alongside it.
- Season and Oil: Drizzle olive oil over the fish and vegetables, then season generously with salt and freshly ground black pepper to enhance the taste.
- Bake: Bake in the preheated oven for 20-25 minutes or until the fish is cooked through and flakes easily with a fork, and the vegetables are tender.
- Serve: Serve the baked fish hot, garnished with additional freshly chopped parsley if desired for extra freshness and color.
Notes
- You can substitute the fish fillets with your preferred white fish such as haddock or sea bass.
- For a spicier version, add a pinch of red pepper flakes before baking.
- Use pitted olives to avoid any bitterness and improve eating experience.
- Leftovers can be refrigerated in an airtight container for up to 2 days.
- This dish pairs well with a side of couscous, quinoa, or a fresh green salad.
