Mediterranean Baked Fish with Olives, Tomatoes, and Capers
Flaky white fish fillets nestled into a vibrant bed of cherry tomatoes, Kalamata olives, capers, and fennel, then baked until the fish is perfectly tender and the vegetables have melted into a savory, briny sauce. Simple enough for a weeknight but elegant enough for company.
Ingredients
- 4 white fish fillets (sea bass, cod, or branzino), about 6 oz each
- 2 cups cherry tomatoes, halved
- 1 small fennel bulb, thinly sliced, fronds reserved
- 1/2 cup Kalamata olives, pitted
+ 10 more ingredients
Instructions
Preheat the oven to 400 degrees F.
In a large baking dish, toss together the cherry tomatoes, sliced fennel, olives, capers, garlic, white wine, 2 tablespoons of olive oil, oregano, and red pepper flakes. Season with salt and pepper. Spread into an even layer.
Roast the vegetable mixture for 10 minutes until the tomatoes begin to soften and blister.
While the vegetables roast, pat the fish fillets dry with paper towels. Season both sides with salt, pepper, and a drizzle of the remaining olive oil.
Remove the baking dish from the oven. Nestle the fish fillets on top of the vegetables. Lay the lemon rounds over the fish and drizzle with lemon juice.
Return to the oven and bake for 12 to 15 minutes, depending on the thickness of the fillets, until the fish flakes easily with a fork and is opaque throughout.
Garnish with fresh parsley and reserved fennel fronds. Serve straight from the baking dish with crusty bread to soak up the sauce.
Nutrition Estimate
Per serving • Estimated by Blinner AI