Name: Mediterranean Baked Fish
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 4 white fish fillets (such as cod, haddock, or sea bass); 2 tbsp extra virgin olive oil; 1 lemon (zested and juiced); 2 garlic cloves, minced; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp dried rosemary; 1 cup cherry tomatoes, halved; 1 small red onion, sliced; 1 small zucchini, sliced into rounds; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

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Why You’ll Love This Recipe

I love how this recipe is both easy and elegant. The fish stays tender and flaky, while the Mediterranean toppings infuse every bite with bright, savory flavors. It’s quick to prepare, full of fresh ingredients, and naturally gluten-free.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 white fish fillets (such as cod, halibut, or snapper)
2 tablespoons olive oil
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and halved
1 small red onion, thinly sliced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon paprika
Juice of 1 lemon (plus slices for garnish)
Salt and pepper to taste
Fresh parsley, chopped, for garnish

Directions

I preheat the oven to 400°F (200°C).
I lightly grease a baking dish with olive oil and place the fish fillets inside.
In a medium bowl, I toss the cherry tomatoes, olives, onion, garlic, olive oil, oregano, paprika, lemon juice, salt, and pepper until well combined.
I spoon the tomato-olive mixture evenly over the fish fillets.
I bake for 15–20 minutes, or until the fish is opaque and flakes easily with a fork.
I garnish with fresh parsley and lemon slices before serving.

Servings And Timing

This recipe makes 4 servings and takes about 25–30 minutes from start to finish.

Variations

I sometimes add sliced zucchini or bell peppers for more vegetables. If I want extra flavor, I sprinkle crumbled feta over the fish before baking. For a spicier kick, I add red pepper flakes to the tomato mixture.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the fish gently in a 300°F (150°C) oven until heated through. I avoid microwaving for too long to prevent the fish from drying out.

FAQs

Can I Use Frozen Fish?

Yes, I thaw it completely and pat it dry before baking to avoid excess moisture.

What’s The Best Fish For This Recipe?

I prefer mild white fish like cod, halibut, or snapper, but salmon also works well.

Can I Make This Dairy-Free?

Yes, this recipe is naturally dairy-free unless you choose to add feta.

Can I Prepare It Ahead Of Time?

Yes, I assemble the fish with toppings up to 4 hours ahead and refrigerate it until ready to bake.

Can I Bake It In Foil Packets?

Absolutely—foil packets make cleanup easy and help lock in moisture.

Conclusion

I find Mediterranean baked fish to be a perfect blend of freshness and flavor. It’s simple enough for a quick dinner yet elegant enough to serve to guests, and the bright, herby toppings make it a dish I always look forward to.