Mediterranean Baked Fish with Tomatoes and Capers (Print version)
Tender white fish baked with cherry tomatoes, briny capers, and lemon for a light, flavorful Mediterranean dinner ready in 20 minutes.
# Ingredients:
For the fish and sauce
01 -
1.5 lb (680 g) white fish fillets (cod, sea bass, halibut, or snapper)
02 -
2 tablespoons olive oil, divided
03 -
3 cups (450 g) cherry tomatoes, halved
04 -
1/4 cup (35 g) capers, drained
05 -
1/3 cup (45 g) pitted Kalamata olives, halved (optional)
06 -
4 cloves garlic, thinly sliced
07 -
1 small red onion, thinly sliced
08 -
1 lemon, thinly sliced
09 -
1/2 teaspoon red pepper flakes
10 -
Salt and black pepper
For finishing
11 -
1/4 cup fresh parsley, chopped
12 -
2 tablespoons fresh basil, torn
13 -
Crusty bread or cooked couscous, for serving
# Instructions:
01 -
Preheat the oven to 400°F (200°C). In a large baking dish, toss the cherry tomatoes, capers, olives, garlic, red onion, red pepper flakes, and 1 tablespoon of olive oil. Spread into an even layer.
02 -
Pat the fish fillets dry with paper towels. Season both sides with salt and pepper. Lay the fillets over the tomato mixture. Tuck the lemon slices around and on top of the fish. Drizzle with the remaining olive oil.
03 -
Bake for 15 to 18 minutes, depending on thickness. The fish is done when it turns opaque and flakes easily with a fork.
04 -
Scatter the chopped parsley and torn basil over the fish. Serve straight from the baking dish with crusty bread or couscous to catch the juices.
# Good to know:
01 -
Best served immediately while the fish is tender and the herbs are bright.
02 -
Choose fillets of similar thickness so they cook evenly in the same time.