Easy Mediterranean Baked Fish
Easy Mediterranean Baked Fish
Ingredients
- 4 white fish fillets, (cod, haddock, halibut, sea bass, or tilapia), about 150–180 g (5–6 oz) each
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- to taste salt
- to taste freshly ground black pepper
- 1 lemon, half sliced, half juiced
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted Kalamata olives
- 1/4 cup capers, drained (optional)
- 1/2 small red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons crumbled feta cheese, (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
Lightly grease a baking dish with 1 tablespoon of olive oil.
⏱️ 1 min
- 3
In a small bowl, combine the remaining 1 tablespoon of olive oil, minced garlic, dried oregano, dried thyme, paprika, lemon juice (from half a lemon), salt, and freshly ground black pepper. Mix well to create the herb mixture.
⏱️ 3 min
- 4
Arrange the fish fillets evenly in the prepared baking dish.
⏱️ 1 min
- 5
Scatter the halved cherry tomatoes, pitted Kalamata olives, drained capers (if using), and thinly sliced red onion around the fish fillets in the baking dish.
⏱️ 2 min
- 6
Spoon or brush the prepared herb mixture evenly over both the fish and the surrounding vegetables.
⏱️ 2 min
- 7
Place the lemon slices (from the other half of the lemon) on top of or around the fish fillets.
⏱️ 1 min
- 8
Bake the dish for 15–20 minutes. The exact baking time will depend on the thickness of the fish fillets. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
⏱️ 20 min•🌡️ 400
- 9
Remove the dish from the oven.
⏱️ 1 min
- 10
Sprinkle with fresh chopped parsley and crumbled feta cheese (if using) before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Mediterranean Baked Fish
- 4 white fish fillets, (cod, haddock, halibut, sea bass, or tilapia), about 150–180 g (5–6 oz) each
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- to taste salt
- to taste freshly ground black pepper
- 1 lemon, half sliced, half juiced
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted Kalamata olives
- 1/4 cup capers, drained (optional)
- 1/2 small red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons crumbled feta cheese, (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
Lightly grease a baking dish with 1 tablespoon of olive oil.
⏱️ 1 min - 3
In a small bowl, combine the remaining 1 tablespoon of olive oil, minced garlic, dried oregano, dried thyme, paprika, lemon juice (from half a lemon), salt, and freshly ground black pepper. Mix well to create the herb mixture.
⏱️ 3 min - 4
Arrange the fish fillets evenly in the prepared baking dish.
⏱️ 1 min - 5
Scatter the halved cherry tomatoes, pitted Kalamata olives, drained capers (if using), and thinly sliced red onion around the fish fillets in the baking dish.
⏱️ 2 min - 6
Spoon or brush the prepared herb mixture evenly over both the fish and the surrounding vegetables.
⏱️ 2 min - 7
Place the lemon slices (from the other half of the lemon) on top of or around the fish fillets.
⏱️ 1 min - 8
Bake the dish for 15–20 minutes. The exact baking time will depend on the thickness of the fish fillets. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
⏱️ 20 min•🌡️ 400 - 9
Remove the dish from the oven.
⏱️ 1 min - 10
Sprinkle with fresh chopped parsley and crumbled feta cheese (if using) before serving.
⏱️ 1 min