Name: Easy Baked Fish with Cherry Tomatoes & Olives
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 pound White fish fillets (such as cod, tilapia, or snapper), skinless and boneless; 1 teaspoon Paprika; 1 teaspoon Italian seasoning; 1 teaspoon Cajun seasoning; ½ teaspoon Chilli flakes; 1 teaspoon Fish seasoning (optional); ½ teaspoon Salt; ½ teaspoon Black pepper; 3 tablespoons Cooking oil; 2 cups Cherry tomatoes, halved; ¼ cup Olives, pitted and halved; 2 sprigs Fresh Parsley, roughly chopped; 2 sprigs Fresh Thyme, leaves stripped from stems; 3 cloves Garlic, minced or finely diced; ½ teaspoon of the mixed seasoning (Paprika, Italian seasoning, Cajun seasoning, Chilli flakes, Fish seasoning, Salt, and Black pepper combined)

Baked fish with cherry tomatoes and olives is more than just a meal; it’s a sun-kissed invitation to the Mediterranean table, a dish that whispers of warm evenings and simple, exquisite flavors. We absolutely adore this recipe because it strikes that perfect balance between being wonderfully healthy and incredibly satisfying. Imagin extracte tender, flaky fish, gently baked to perfection, nestled amongst bursting, sweet cherry tomatoes that caramelize as they cook, and briny, piquant olives that add a delightful salty counterpoint. What truly sets this baked fish with cherry tomatoes and olives apart is its effortless elegance. It requires minimal fuss and a handful of fresh, vibrant ingredients, making it an ideal weeknight wonder or a sophisticated yet easy option for entertaining. The aroma alone, a fragrant blend of garlic, herbs, and the roasting vegetables, is enough to make your mouth water. Get ready to transform your dinner routine with this delightful and forgiving recipe.

Ingredients:

1 pound White fish fillets (such as cod, tilapia, or snapper), skinless and boneless
1 teaspoon Paprika
1 teaspoon Italian seasoning
1 teaspoon Cajun seasoning (such as Old Bay or Creole seasoning)
½ teaspoon Chilli flakes
1 teaspoon Fish seasoning (optional, if you have it and want to boost the seafood flavor)
½ teaspoon Salt
½ teaspoon Black pepper
3 tablespoons Cooking oil (olive oil or vegetable oil work well)
2 cups Cherry tomatoes, halved
¼ cup Olives (Kalamata or green olives, pitted and halved or left whole if small)
2 sprigs Fresh Parsley, roughly chopped
2 sprigs Fresh Thyme, leaves stripped from stems
3 cloves Garlic, minced or finely diced
½ teaspoon of the mixed seasoning (Paprika, Italian seasoning, Cajun seasoning, Chilli flakes, Fish seasoning, Salt, and Black pepper combined)

Preparing the Fish

The first step is to prepare your fish fillets. Ensure they are thawed if frozen and patted completely dry with paper towels. This is a crucial step for achieving a good sear and ensuring the seasonings adhere well. Place the fish fillets on a clean plate or cutting board. In a small bowl, combine the paprika, Italian seasoning, Cajun seasoning, chilli flakes, optional fish seasoning, salt, and black pepper. This blend of spices will form the flavour base for our delicious baked fish. Now, generously season both sides of each fish fillet with this spice mixture, making sure to get an even coating. If you’re using the ½ teaspoon of mixed seasoning specifically for the topping, set that aside for later.

Sautéing Aromatics and Tomatoes

Now, let’s get started on the vibrant topping that will accompany our fish. Heat the cooking oil in a large oven-safe skillet over medium-high heat. A cast-iron skillet is ideal here as it retains heat well and can go from stovetop to oven. Once the oil is shimmering and hot, add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic, as it can turn bitter. Next, add the halved cherry tomatoes and the fresh thyme leaves to the skillet. Stir everything together and cook for about 5-7 minutes, or until the tomatoes begin extract to soften and burst, releasing their juices and creating a lovely sauce. This process caramelizes the tomatoes slightly and infuses them with the garlic and thyme flavours.

Assembling the Dish

Once the tomatoes have softened and started to break down, it’s time to bring everything together. Add the pitted and halved olives to the skillet with the tomatoes. Stir them in and let them warm through for a minute or two. Now, carefully nestle the seasoned fish fillets into the skillet amongst the tomatoes and olives. Try to arrange them in a single layer, ensuring they are partially submerged in the tomato mixture. This will help the fish cook evenly and absorb the delicious flavours as it bakes. Sprinkle the reserved ½ teaspoon of the mixed seasoning evenly over the fish fillets. This adds an extra burst of flavour right on top of the fish, ensuring a beautifully seasoned crust.

Baking the Fish

Preheat your oven to 400°F (200°C). Once the oven is preheated and the fish is nestled in the skillet with the tomato and olive mixture, carefully transfer the oven-safe skillet to the preheated oven. Bake for 10-15 minutes, or until the fish is opaque and flakes easily with a fork. The cooking time will vary depending on the thickness of your fish fillets. For thinner fillets, you might only need 10 minutes, while thicker ones could take closer to 15. It’s always better to check for doneness a little early rather than overcook, as overcooked fish can become dry. You can gently lift a portion of the fish with a fork to check its internal texture.

Finishing and Serving

Once the fish is perfectly cooked, carefully remove the skillet from the oven. Be cautious, as the skillet will be very hot. Garnish the Baked Fish with Cherry Tomatoes and Olives generously with the fresh, chopped parsley. The bright green parsley not only adds a beautiful visual appeal but also a fresh, herbaceous flavour that complements the rich tomato and olive sauce. Let the dish rest in the skillet for a minute or two before serving. This allows the juices to redistribute, making the fish even more moist and tender. Serve the baked fish fillets directly from the skillet, spooning some of the delicious tomato, olive, and garlic sauce over each piece. This dish is wonderful served with a side of crusty bread to soak up any extra sauce, or with simple steamed rice or quinoa for a complete meal. Enjoy the delightful combination of tender fish, sweet tomatoes, briny olives, and aromatic herbs!

Conclusion:

I hope you’ve enjoyed learning how to make this delightful Baked Fish with Cherry Tomatoes and Olives. This recipe is a testament to how simple ingredients can come together to create a truly satisfying and healthy meal. The tender flakiness of the fish, complemented by the sweet burst of cherry tomatoes and the briny depth of the olives, makes for a balanced and delicious flavor profile. Don’t be afraid to experiment and make this dish your own! It’s wonderfully versatile and perfect for a quick weeknight dinner or an elegant lunch.

For serving suggestions, this Baked Fish with Cherry Tomatoes and Olives pairs beautifully with a crisp green salad, crusty bread for soaking up the delicious juices, or fluffy quinoa. You can also serve it alongside roasted asparagus or steamed green beans for a complete and wholesome meal.

As for variations, feel free to swap out the type of white fish for salmon or cod, or even add a pinch of red pepper flakes for a subtle kick. Fresh herbs like basil or parsley are also fantastic additions. I encourage you to try this recipe as written first, then feel free to explore your culinary creativity!

Frequently Asked Questions:

Can I use frozen fish for this recipe?

Yes, you can use frozen fish. Ensure it’s fully thawed and patted dry before baking to achieve the best texture. It’s best to thaw fish slowly in the refrigerator overnight.

What kind of olives are best?

Kalamata or Castelvetrano olives are excellent choices for this recipe, offering a good balance of flavor. However, any pitted black or green olive will work wonderfully.

Can I add other vegetables?

Absolutely! Sliced zucchini, bell peppers, or even a handful of spinach wilted in during the last few minutes of baking would be delicious additions to your Baked Fish with Cherry Tomatoes and Olives.