Name: Easy Baked Fish Cherry Tomato Olive Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Ingredients: 1 lb Fish Fillets (such as cod, tilapia, or salmon); 1 tsp Paprika; 1 tsp Italian seasoning; 1 tsp Cajun seasoning (old bay or creole seasoning); ½ tsp Chilli flakes; 1 tsp Fish seasoning (optional); ½ tsp Salt; ½ tsp Black pepper; 3 tbsp Cooking oil; 2 cups Cherry tomatoes, halved; ¼ cup Olives, pitted and halved; 2 sprigs Fresh Parsley, finely chopped; 2 sprigs Fresh Thyme, leaves stripped from the stems; 3 Garlic cloves, minced or finely diced; ½ tsp Of the mixed seasoning

Baked Fish with Cherry Tomatoes and Olives is more than just a meal; it’s a vibrant symphony of Mediterranean flavors that instantly transports you to sun-drenched coastal villages. This deceptively simple dish has captured hearts (and taste buds!) for its incredible ability to be both elegant and remarkably easy to prepare, making it perfect for weeknight dinners or impressing guests without the stress. What truly sets this baked fish apart is the magical combination of sweet, bursting cherry tomatoes and briny, savory olives, all nestled around tender, flaky fish. As it bakes, the tomatoes release their juices, mingling with the olive oil and herbs to create a luscious, flavorful sauce that coats every morsel. It’s a testament to how a few high-quality ingredients can come together to create something truly spectacular. Prepare to fall in love with the simplicity and deliciousness of Baked Fish with Cherry Tomatoes and Olives.

Ingredients:

1 lb Fish Fillets (such as cod, tilapia, or salmon), skin removed if preferred
1 tsp Paprika
1 tsp Italian seasoning
1 tsp Cajun seasoning (old bay or creole seasoning)
½ tsp Chilli flakes (adjust to your spice preference)
1 tsp Fish seasoning (optional, for an extra layer of flavor)
½ tsp Salt
½ tsp Black pepper
3 tbsp Cooking oil (olive oil or a neutral vegetable oil work well)
2 cups Cherry tomatoes, halved
¼ cup Olives, pitted and halved (Kalamata or Castelvetrano are great choices)
2 sprigs Fresh Parsley, finely chopped (plus extra for garnish)
2 sprigs Fresh Thyme, leaves stripped from the stems
3 Garlic cloves, minced or finely diced
½ tsp Of the mixed seasoning above (this will be used for the vegetables)

Preparing the Fish and Vegetables

Seasoning the Fish

The first step to a flavorful Baked Fish with Cherry Tomatoes and Olives is to properly season the fish. Pat your fish fillets completely dry with paper towels. This is a crucial step as it helps create a better sear and prevents the fish from steaming. In a small bowl, combine the paprika, Italian seasoning, Cajun seasoning, chilli flakes, optional fish seasoning, salt, and black pepper. Mix these dry ingredients thoroughly. Now, generously rub this spice blend all over both sides of the fish fillets. Ensure they are evenly coated for maximum flavor. If you have time, you can let the fish sit at room temperature for about 15-20 minutes while you prepare the vegetables, allowing the seasonings to penetrate deeper.

Preparing the Vegetables

While the fish is resting, let’s get the vibrant vegetables ready. Wash and halve the cherry tomatoes. If using larger cherry tomatoes, cutting them in half ensures they cook evenly and release their sweet juices. Pit and halve the olives. If your olives are already pitted, you can simply halve them. Finely chop the fresh parsley, remembering to reserve a little for garnish at the end. Strip the fresh thyme leaves from their stems. Mince or finely dice the garlic cloves. In a separate medium bowl, combine the halved cherry tomatoes, halved olives, chopped parsley, thyme leaves, minced garlic, and the ½ teaspoon of the mixed seasoning you prepared earlier for the vegetables. Drizzle this mixture with 1 tablespoon of the cooking oil and toss everything gently to coat. This initial toss will help the vegetables start to soften and release their aromas as they cook.

Assembling and Baking

Preheating the Oven and Preparing the Baking Dish

Now it’s time to preheat your oven. Set it to 400°F (200°C). This moderate-high temperature is ideal for baking fish, as it cooks it through quickly without drying it out. Choose a baking dish that is large enough to hold the fish fillets in a single layer and accommodate the vegetable mixture around them. You can lightly grease the baking dish with a little cooking oil or cooking spray, or simply rely on the oil you’ll add to the vegetables.

Arrangin extractg the Ingredients in the Baking Dish

Place the seasoned fish fillets in the center of your prepared baking dish. Make sure they have a little space between them. Now, carefully spoon the seasoned cherry tomato and olive mixture around the fish fillets. Try to distribute the vegetables evenly in the dish. The juices from the tomatoes and olives, along with the herbs and garlic, will mingle with the fish juices as it bakes, creating a delicious sauce. Drizzle the remaining 2 tablespoons of cooking oil over the entire dish, ensuring the vegetables and fish get a good coating. This oil helps everything roast beautifully and prevents sticking.

Baking the Fish

Place the baking dish in the preheated oven. Bake for approximately 12-18 minutes, depending on the thickness of your fish fillets. The fish is done when it flakes easily with a fork and is opaque throughout. Thicker fillets will require a longer cooking time, while thinner ones will cook more quickly. It’s always best to check for doneness a few minutes before the estimated time to avoid overcooking, which can make the fish dry. The cherry tomatoes should be softened and slightly blistered, and the olives will have released their briny goodness into the dish.

Checking for Doneness and Serving

Once the fish is cooked through and the vegetables are tender, carefully remove the baking dish from the oven. The aroma will be incredible! You can gently taste a piece of the fish and a cooked tomato to ensure the seasonings are to your liking. If you desire, you can even return the dish to the oven for an additional 2-3 minutes under the broiler (grill) setting to lightly char the tomatoes and add a bit more color to the dish, but watch it very closely to prevent burning. Garnish with the reserved fresh parsley before serving. This Baked Fish with Cherry Tomatoes and Olives is delicious served immediately. It pairs wonderfully with a side of crusty bread to soak up the flavorful juices, or with a simple green salad for a lighter meal.

Conclusion:

And there you have it – your delicious and surprisingly simple Baked Fish with Cherry Tomatoes and Olives is ready to impress! This recipe proves that you don’t need a lot of fuss to create a healthy and flavorful meal. The flaky fish, bursting cherry tomatoes, and briny olives create a harmonious symphony of tastes and textures that will leave you feeling satisfied and accomplished. We hope you’ve enjoyed this culinary journey and are inspired to make this dish your own.

This Baked Fish with Cherry Tomatoes and Olives is incredibly versatile. It pairs wonderfully with a simple side of steamed asparagus, a crisp green salad, or fluffy quinoa. For a more substantial meal, serve it alongside roasted potatoes or creamy polenta. Don’t be afraid to experiment with different types of white fish like cod, halibut, or even salmon for a richer flavor profile. A sprinkle of fresh herbs like parsley or basil just before serving adds an extra burst of freshness.

Give this Baked Fish with Cherry Tomatoes and Olives a try tonight – we’re confident it will become a favorite in your recipe rotation!

Frequently Asked Questions:

What kind of fish works best for this recipe?

Any firm white fish will work beautifully, such as cod, halibut, sea bass, or snapper. Salmon is also a great option if you prefer a richer, fattier fish. The key is to use fish that will hold its shape and not fall apart during baking.

Can I make this recipe ahead of time?

You can prepare the vegetables and have them ready to go. However, it’s best to assemble and bake the dish just before serving to ensure the fish is perfectly cooked and the tomatoes are nicely blistered.

I don’t have olives, what can I substitute?

If you’re not a fan of olives or don’t have them on hand, you can omit them. For a similar briny pop, consider adding capers or even some chopped sun-dried tomatoes for a different but delicious flavor dimension.