Ingredients:

  • (approx. 6 oz / 170g each) skinless white fish fillets (Cod, Haddock, or Sea Bass recommended)
  • /4 cup (60ml) Extra Virgin Olive Oil, plus extra for drizzling
  • large Lemon, zested and juiced (about 3 Tbsp juice)
  • cloves Garlic, thinly sliced
  • pint (about 300g) Cherry Tomatoes, halved
  • /2 cup (80g) Kalamata Olives, pitted and roughly chopped
  • tablespoons Capers, rinsed and drained
  • teaspoons Fresh Oregano, finely chopped (or 1 tsp dried)
  • /2 teaspoon Dried Thyme
  • /4 cup (about 15g) Fresh Parsley, roughly chopped
  • teaspoon Kosher or Sea Salt, plus more for seasoning
  • /2 teaspoon Freshly Ground Black Pepper, plus more for seasoning

Instructions:

  1. Preheat the oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish or line a sturdy baking sheet with parchment paper.
  2. In a small mixing bowl, whisk together the 1/4 cup olive oil, lemon zest, lemon juice, sliced garlic, chopped oregano, thyme, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
  3. Scatter the halved cherry tomatoes, chopped olives, and capers evenly across the bottom of the prepared baking dish.
  4. Pour half of the prepared olive oil/herb mixture over the tomatoes and olives. Toss gently to coat.
  5. Pat the fish fillets very dry with kitchen paper. Season the fish lightly on both sides with a pinch of salt and pepper.
  6. Nestle the seasoned fish fillets on top of the vegetable mixture in the dish, ensuring they are slightly nestled into the vegetables.
  7. Pour the remaining half of the olive oil/herb mixture evenly over the top of the fish fillets. Sprinkle lightly with half of the chopped fresh parsley.
  8. Transfer the dish to the preheated oven and bake for 20–25 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
  9. Remove from the oven. Let the Mediterranean Baked Fish rest for 2 minutes. Garnish generously with the remaining fresh parsley and serve immediately.