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This oven-baked fish topped with cherry tomatoes and olives brings Mediterranean magic to your table without hours of work. Fresh herbs, juicy tomatoes, and tangy olives come together to make an amazing sauce that hugs every bite of the perfectly cooked fish.
I came up with this dish one night when I needed something that looked fancy but was actually easy. Now I make it whenever friends come over and I don't want to be stuck cooking all evening.
Ingredients
- Fish fillets: White fish like halibut or cod works best since they're mild and break into nice flakes
- Paprika: Gives your fish a hint of smokiness and a pretty reddish color
- Italian seasoning: This mix of Mediterranean herbs adds wonderful aroma throughout
- Cajun seasoning: Brings just enough spice without taking over the fish's gentle flavor
- Chili flakes: Throw in more or less depending on how much heat you want
- Fish seasoning: You can skip this if you don't have it, but it does make the fish taste better
- Cherry tomatoes: Look for bright, plump ones that will pop with sweetness when they cook
- Olives: Go for Kalamata or a combo of different kinds for the best salty kick
- Fresh herbs: Thyme and parsley add color and fresh flavors
- Garlic: Gives the sauce its soul and warmth
- Butter: Melts into everything to make a smooth, rich sauce
Step-by-Step Instructions
- Prepare the Seasoning:
- Stir together oil with paprika Italian seasoning Cajun seasoning chili flakes fish seasoning salt and pepper in a little bowl until everything's mixed. This spicy blend will give your fish amazing flavor while working nicely with the tomatoes and olives. Save a bit for the tomatoes.
- Season the Fish:
- Rub the spice mix all over both sides of your fish using your fingers to make sure it's evenly covered. The oil in the mix helps the spices stick and keeps the fish from getting glued to the pan.
- Sear the Fish:
- Get a pan nice and hot over medium heat. Throw in your seasoned fish and cook just 60 seconds on each side. You're not trying to cook it through - just getting some nice color and locking in the flavors. You want to see a bit of charring on the outside.
- Prepare the Tomato Olive Mixture:
- Take the fish out and in that same pan, toss in your cherry tomatoes olives chopped garlic fresh herbs that spoonful of seasoning you saved and some water. Cook everything for about three minutes while stirring. The tomatoes will start getting soft and juicy, making the base for your awesome sauce.
- Combine and Bake:
- Put the fish back in the middle of the pan, tucking it in among all those tomatoes and olives. Drop some butter pieces right on top of the fish - they'll melt while baking and make everything even more delicious. Make sure your pan can go in the oven or move everything to a baking dish.
- Bake to Perfection:
- Pop it in a 400°F oven for just 10 minutes until you can easily flake the fish with a fork. By now the tomatoes will have burst open, mixing with melted butter and fish juices to create an amazing colorful sauce.
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When I eat this dish, I think about warm nights in little seaside towns where the fish comes straight from the boats and tomatoes taste super sweet. The olives are my trick ingredient - they add that salty punch that makes everyone ask what my secret is.
Choosing the Right Fish
Almost any fish works in this recipe, but I really like cod, halibut, sea bass or snapper. They all have gentle flavors that let the tomatoes and olives shine. Fish pieces about 1 inch thick work best because they stay juicy while baking. If you use skinnier fillets like tilapia, cut the oven time by 2-3 minutes so they don't dry out.
Make It Your Own
Feel free to switch things up based on what you have at home. No olives around? Throw in some capers instead for that same salty pop. Want it hotter? Add more chili flakes or toss in a chopped jalapeño with the tomatoes. Need something heartier? Lay some thin potato slices under the fish and cook 15 minutes longer, or mix some white beans into the tomato mixture for extra protein and texture.
Serving Suggestions
This colorful dish needs simple sides that won't fight with its flavors. Grab some crusty bread to mop up all that tasty sauce. For a full meal, serve it with fluffy rice, couscous, or some roasted potatoes. A simple green salad with lemon dressing makes a nice cool contrast to the warm, rich fish.
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Get ready to wow everyone with this Mediterranean-style dish that looks like you tried way harder than you did!
Frequently Asked Questions
- → What type of fish works best for this dish?
This meal turns out great with any firm white fish such as cod, halibut, sea bass, or snapper. These types stay intact while cooking and taste amazing with the tomato-olive mix. You can also try salmon if you want something with a stronger flavor.
- → Can I make this dish ahead of time?
You can get a head start by mixing the spices and cutting the veggies beforehand. But for the best results, cook everything right before eating. Fish tends to dry out when you reheat it, so it's better fresh from the oven.
- → What sides pair well with this dish?
This Mediterranean fish goes great with some crusty bread, couscous, orzo or plain rice to mop up all that yummy sauce. You can't go wrong adding a simple green salad, some roasted veggies, or steamed broccoli on the side.
- → Can I use dried herbs instead of fresh?
Sure, dried herbs work in a pinch. Just use about a third of what the recipe calls for - around 1/2 teaspoon each of dried parsley and thyme. That said, fresh herbs really do make the flavors pop and feel more lively in this dish.
- → What can I substitute for olives if I don't like them?
Not an olive fan? Try capers for that tangy kick, or toss in some chopped bell peppers or artichoke hearts for crunch without the strong taste. You can also just throw in more cherry tomatoes instead.
- → How do I know when the fish is perfectly cooked?
Your fish is ready when it breaks apart easily with a fork and looks white all the way through. For fillets about an inch thick, 10 minutes at 400°F usually does the trick. Just cook a bit longer for thicker pieces or a bit less for thinner ones.