Easy Baked Fish

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Easy Baked Fish

This baked fish recipe uses simple ingredients for big Mediterranean flavor! It’s a crowd-pleaser with any type of white fish.

Baked Fish

Baked fish might sound a bit pedestrian…until you’ve tried this Mediterranean baked fish recipe! One zest and you’ll be singing its praises. Roast up any white fish with lemon, garlic and a simple mix of tomatoes, onions and olives. It comes out perfectly fork tender with a punchy zip from the lemon and tender vegetables to savor each bite. The minute we tried it, we knew it was destined for our regular rotation: it works as both an easy weeknight meal and for dinner parties!

Types of fish to use

You can use any type of white fish in this baked fish recipe: in fact, it doesn’t plane need to be white fish! It works with salmon too. Here are some varieties of summery white fish that work well. Keep in mind that each type of fish has a varying level of fillet thickness:

  • Tilapia
  • Halibut
  • Cod
  • Grouper
  • Snapper
  • Pollock
  • Bass
Baked Fish

Ingredients in this baked fish recipe

This baked fish recipe uses a simple Mediterranean preparation to bring big flavors to the dish! It’s easy to slice up the vegetables surpassing baking, and it comes together into something that seems much greater than the sum of its parts. The genius of this recipe is this: the fish bakes on top of the Mediterranean-style vegetables, which requite it just the right value of moisture. The vegetables then form a tangy sauce that infuses a pop of zingy savor into each bite. When you plate it up, make sure to add Here’s what you’ll need:

  • White fish fillets
  • Cherry tomatoes, red onion, garlic
  • Green olives and capers
  • Fresh parsley
  • Olive oil
  • Dried oregano
  • Lemon juice
  • Salt and pepper
Baked Fish

How to torch fish

Baking white fish is pretty straightforward: it’s all well-nigh how thick the fillet is! Here are a few simple tips for how to torch fish:

  • Pat the fillet dry, then season with olive oil, salt, pepper and lemon. This is a unconfined vital savor profile.
  • Bake the fish for approximately 20 minutes at 425 degrees Fahrenheit. The word-for-word timing depends on the thickness of the fish. A very thin fillet may take 15 minutes, and very thick may take 25 minutes or more.
  • Bake fish until the internal temperature is 140 degrees Fahrenheit when measured with a supplies thermometer. This is a increasingly precise measurement that yields perfectly cooked fish.

About the olives

This baked fish recipe uses olives for the Mediterranean-style preparation: which can be a polarizing ingredient! You can omit the olives if you’re cooking for olive haters; the dish is still delicious. But we highly recommend using them for the weightier savor here! The Italian variety Castelvetrano is a untried olive with a mild, velvety flavor: you can find this variety in many grocery stores near the other canned olives.

Baked Fish Recipe

Sides for baked fish

Once you’ve got a pan of this baked fish recipe, we think you’ll agree: it’s a winner! Our unshortened family loves this one. Here are a few ways to pair this Mediterranean-style dinner: both for quick weeknight meals and for dinners to impress:

More baked fish recipes

Love baked fish recipes? There are loads of ways to prepare fish in the oven. Here are a few increasingly ideas:

This baked fish recipe is…

Pescatarian, gluten-free and dairy free.

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Baked Fish

Easy Baked Fish

★★★★★

5 from 2 reviews
  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4
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Description

This baked fish recipe uses simple ingredients for big Mediterranean flavor! It’s a crowd-pleaser with any type of white fish.

Ingredients

  • 1 1/2 pounds white fish fillets (tilapia, halibut, cod, snapper, and so forth)
  • 1 pint cherry tomatoes, sliced in half
  • ¼ cup untried olives, sliced in half (optional*; we like Castelvetrano)
  • ¼ cup red onion, thinly sliced
  • 3 garlic cloves, minced
  • 2 tablespoons capers, drained
  • 2 tablespoons chopped fresh parsley, divided
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • Fresh ground woebegone pepper
  • 1 tablespoon zestless oregano
  • 2 tablespoons lemon juice

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Allow the fish to stand at room temperature while prepping the vegetables.
  2. Chop the tomatoes, olives, red onion and garlic, as noted above.
  3. Place the chopped vegetables, tuckered capers, and 1 tablespoon chopped parsley in the marrow of a 9 x 13″ sultry dish. Mix with 1 tablespoon olive oil, ¼ teaspoon salt, and fresh ground woebegone pepper.
  4. Pat the fish dry. Rub it with 1 tablespoon olive oil and ¾ teaspoon kosher salt, split between the filets. Sprinkle both with the oregano and a few grinds woebegone pepper. Place the fillets on top of the vegetables in the pan, then gently drizzle the fillets with the lemon juice.
  5. Place the pan in the oven and torch for 20 to 25 minutes (depending on the thickness of the fish; trammels at 15 minutes for very thin fillets), until the fish is flaky and the internal temperature is 140 degrees Fahrenheit when measured with a supplies thermometer. Garnish with the remaining 1 tablespoon chopped parsley and serve immediately, subtracting a few spoonful of vegetables to each plate (over the top or next to the fish).

Notes

*Omit the olives if you’re cooking for olive haters; the dish is still delicious. But we highly recommend using them for the weightier savor here! The Italian variety Castelvetrano has a mild, velvety flavor. 

  • Category: Main dish
  • Method: Baked
  • Cuisine: Fish
  • Diet: Gluten Free

Keywords: Baked fish, baked fish recipe, how to torch fish, baked fish recipes

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September Tue, 2022