Description
This Flavorful Mediterranean Baked Fish recipe combines fresh fish fillets with a vibrant blend of tomatoes, olives, garlic, and herbs, baked to perfection for a healthy and delicious meal. Perfect for those who enjoy a heart-healthy Mediterranean diet, this dish is simple to prepare and packed with bold flavors that elevate any weeknight dinner.
Ingredients
Fish and Marinade
- 4 white fish fillets (such as cod, haddock, or sea bass), about 6 oz each
- 2 tablespoons olive oil
- 1 lemon, juiced
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Mediterranean Topping
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1 small red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
Instructions
- Prepare the marinade: In a small bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Stir well to create a flavorful marinade.
- Marinate the fish: Place the fish fillets in a shallow dish and pour the marinade over them. Let them marinate for 15-20 minutes to absorb the flavors.
- Preheat the oven: Set your oven to 400°F (200°C) to get it ready for baking.
- Assemble the baking dish: In a baking dish, arrange the marinated fish fillets in a single layer. Top each fillet with cherry tomatoes, Kalamata olives, and red onion slices.
- Bake the fish: Place the dish in the preheated oven and bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
- Garnish and serve: Remove the baked fish from the oven, sprinkle with freshly chopped parsley and crumbled feta cheese. Serve immediately with your favorite side, such as crusty bread or a fresh salad.
Notes
- Choose firm white fish fillets for best results; skin-on or skinless both work well.
- Adjust the amount of garlic and oregano to suit your taste preferences.
- For a spicier kick, add crushed red pepper flakes to the marinade.
- Serve with lemon wedges on the side for extra brightness.
- Leftovers can be refrigerated for up to 2 days and reheated gently.
