Ingredients:
- firm white fish fillets (Cod, Haddock, or Sea Bass, approx. 6 oz each)
- pint Cherry or Grape Tomatoes, halved
- /2 cup Kalamata Olives, pitted and roughly chopped
- tablespoons Capers, drained
- cloves Fresh Garlic, thinly sliced
- tablespoon Fresh Oregano Leaves (or 1 tsp dried)
- /4 cup Fresh Parsley, chopped (for garnish)
- large Fresh Lemon (half juiced, half sliced)
- /4 cup Extra Virgin Olive Oil, plus extra for drizzling
- Coarse sea salt, to taste
- Freshly ground Black Pepper, to taste
Instructions:
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- In a bowl, gently toss the halved tomatoes, chopped olives, capers, sliced garlic, fresh oregano, a generous pinch of salt, and pepper.
- Spread the tomato and olive mixture evenly across the prepared baking sheet to create a flavourful bed.
- Pat the fish fillets completely dry with paper towels. Season both sides lightly with salt and pepper.
- Place the seasoned fillets directly on top of the vegetable mixture.
- Squeeze the juice of half a lemon evenly over the fish. Drizzle the remaining EVOO over the fish and the surrounding vegetables. Arrange thin slices from the remaining lemon half on top of each fillet.
- Bake for 20–25 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Carefully remove from the oven. Let it rest for 2 minutes. Sprinkle generously with fresh, chopped parsley before serving immediately.