Mediterranean Baked Fish with Burst Tomatoes and Olives

a platter of mediterranean baked fish with steamed asparagus

Mediterranean Baked Fish with Burst Tomatoes and Olives

The perfect light and bright lunch or dinner, this baked fish has all the flavors of the Mediterranean.

Course Main Course

Cuisine Mediterranean

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 261kcal

Author Rachel Ballard

Ingredients

1 1/2 pounds halibut fillets any white fish will work: See note 1
1/4 cup avocado oil olive oil can substitute
1/4 cup lemon juice
2 tablespoons fresh oregano 2 teaspoons if using dried
5 cloves garlic minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup kalamata olives sliced or left whole
1 cup cherry tomatoes measured whole; half of a pint container
1/4 cup red onion finely diced; shallot would substitute
lemon slices optional, for topping fish

Instructions

Preheat the oven to 425.
Make sure your fish is thawed and patted dry of extra moisture. Place the fish in a 9x13 or equivalent baking dish.
In a small bowl, mix the avocado oil, lemon juice, oregano and garlic. Pour over the fish and use your hands to rub the mixture on all sides. Let the fish sit about 5 minutes to marinate slightly.
Sprinkle the salt and pepper evenly over the fish.
Add the olives, tomatoes, and red onion on and around the fish. Layer on a few lemon slices if you have them.
Bake on the center rack until the fish flakes easily with a fork--20 to 25 minutes depending on type of fish and thickness. Try not to over cook it so start checking it at 18 minutes.

Notes

Note 1: You can use any white fish you prefer here; we like Mahi Mahi for its mild flavor. Cod or red snapper is also a good choice. Estimate 1 piece of fish per person. 1 1/2 pounds of halibut fillets is 3 or 4, usually.

Nutrition