Name: Baked Fish Cherry Tomatoes Olives - Easy Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 large white fish fillets (such as cod, halibut, or tilapia); 1 teaspoon paprika; 1 teaspoon Italian seasoning; 1 teaspoon Cajun seasoning; ½ teaspoon chili flakes; 1 teaspoon fish seasoning (optional); ½ teaspoon salt; ½ teaspoon black pepper; 3 tablespoons cooking oil; 2 cups cherry tomatoes, halved; ¼ cup pitted olives; 2 sprigs fresh parsley, finely chopped; 2 sprigs fresh thyme, leaves removed from stems; 3 cloves garlic, minced or finely diced; ½ teaspoon of the mixed seasoning blend

Baked fish with cherry tomatoes and olives is one of those dishes that feels both incredibly simple and remarkably elegant. It’s the perfect answer to a weeknight meal that needs to be quick, healthy, and bursting with flavor, yet also impressive enough to serve to guests. What’s not to love? Imagin extracte flaky, tender fish gently steamed in its own juices, infused with the sweet tang of sun-ripened cherry tomatoes and the briny, savory punch of Kalamata olives. This combination is a Mediterranean dream, a symphony of tastes and textures that’s both comforting and invigorating. The beauty of this baked fish with cherry tomatoes and olives lies in its inherent simplicity; few ingredients, minimal prep, and a hands-off cooking method that lets the quality of the ingredients shine through. It’s a testament to how beautiful food can be when you let nature do most of the heavy lifting.

Ingredients:

2 large white fish fillets (such as cod, halibut, or tilapia), about 6-8 ounces each
1 teaspoon paprika
1 teaspoon Italian seasoning
1 teaspoon Cajun seasoning (or Old Bay or Creole seasoning)
½ teaspoon chili flakes
1 teaspoon fish seasoning (optional, but recommended for an extra layer of flavor)
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons cooking oil (olive oil or vegetable oil works well)
2 cups cherry tomatoes, halved
¼ cup pitted olives (Kalamata or Castelvetrano are great choices)
2 sprigs fresh parsley, finely chopped
2 sprigs fresh thyme, leaves removed from stems
3 cloves garlic, minced or finely diced
½ teaspoon of the mixed seasoning blend (from paprika, Italian, Cajun, chili flakes, fish seasoning, salt, and pepper)

Preparing the Fish and Vegetables

Seasoning the Fish

The foundation of this delicious Baked Fish with Cherry Tomatoes and Olives lies in properly seasoning the fish. In a small bowl, combine the paprika, Italian seasoning, Cajun seasoning, chili flakes, optional fish seasoning, salt, and black pepper. This blend creates a vibrant and aromatic crust for our fish. If you’re using the optional fish seasoning, it will add a subtle complexity that complements the other spices beautifully. You’ll want to reserve about ½ teaspoon of this mixed seasoning to coat the vegetables later, so measure it out now to avoid confusion.

Take your fish fillets and pat them thoroughly dry with paper towels. This is a crucial step that helps to achieve a nice sear or a crispier exterior when baked. Place the dried fillets on a clean plate or a piece of parchment paper. Sprinkle about half of your prepared seasoning blend evenly over both sides of each fish fillet. Gently rub the seasoning into the fish to ensure it adheres well. The other half of the seasoning blend will be used to flavor the tomatoes and olives.

Prepping the Aromatics and Vegetables

While the fish is getting acquainted with its spices, let’s prepare the supporting cast. Mince your garlic cloves finely. The aroma of fresh garlic is essential for this dish, infusing the entire bake with a savory depth. Halve the cherry tomatoes. This allows them to release their sweet juices as they roast, creating a luscious sauce. If your olives are whole, pit them and give them a rough chop. The brine from the olives will add a wonderful salty and tangy counterpoint to the sweetness of the tomatoes and the richness of the fish. Strip the leaves from the fresh thyme sprigs. These tiny flavor bombs will burst with herbaceousness as they bake. Finally, finely chop your fresh parsley. This will be used both in the baking process and as a fresh garnish at the end.

Assembling and Baking

Sautéing the Aromatics

To kickstart the flavor development, we’ll briefly sauté the garlic. Heat 2 tablespoons of the cooking oil in an oven-safe skillet or a large, deep baking dish over medium heat. Once the oil is shimmering, add the minced garlic and sauté for about 30-60 seconds, until it’s fragrant but not browned. Be careful not to burn the garlic, as this can impart a bitter taste. This quick sauté releases the potent flavor of the garlic, setting a savory base for the dish.

Building the Flavor Base

Now, add the halved cherry tomatoes and the pitted olives to the skillet with the sautéed garlic. Sprinkle the reserved ½ teaspoon of your mixed seasoning blend over the tomatoes and olives. Add the fresh thyme leaves. Stir everything together gently to coat the vegetables with the oil and seasonings. Cook for about 2-3 minutes, stirring occasionally, just until the tomatoes begin extract to soften slightly and release some of their juices. This brief cooking period helps to meld the flavors and pre-cook the vegetables slightly.

Baking the Fish

Carefully nestle the seasoned fish fillets into the skillegin extractarranging them amongst the tomatoes and olives. Drizzle the remaining 1 tablespoon of cooking oil over the fish fillets. This ensures they stay moist and develop a lovely texture as they bake. If you’re using a skillet that isn’t oven-safe, carefully transfer the tomato and olive mixture to a baking dish, then place the seasoned fish fillets on top.

Place the skillet or baking dish into a preheated oven at 400°F (200°C). Bake for 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. The cooking time will vary based on the type and thickness of the fish you use, so it’s always best to check for doneness rather than relying solely on the timer.

Finishing Touches

Once the fish is cooked through, carefully remove the skillet or baking dish from the oven. Sprinkle the finely chopped fresh parsley over the top of the baked fish and vegetables. The fresh parsley adds a burst of color and a bright, herbaceous finish that cuts through the richness of the dish. Let the dish rest for a minute or two before serving. This allows the juices to redistribute, making the fish even more tender and flavorful. Serve the Baked Fish with Cherry Tomatoes and Olives immediately, spooning the delicious tomato and olive mixture over the fish.

Conclusion:

And there you have it – your delicious and remarkably easy Baked Fish with Cherry Tomatoes and Olives is ready to impress! This recipe is a testament to how simple, fresh ingredients can create a truly satisfying and flavorful meal. We’ve shown you how to achieve perfectly flaky fish bathed in the sweet burst of cherry tomatoes and the briny depth of olives, all without breaking a sweat. This dish is versatile enough for a weeknight dinner or an elegant gathering, proving that healthy eating can be incredibly vibrant and appealing.

For serving suggestions, I love pairing this Baked Fish with Cherry Tomatoes and Olives with fluffy couscous, a crisp green salad, or some crusty bread to soak up all those wonderful juices. If you’re looking for variations, feel free to experiment with different types of white fish like cod or halibut. You can also add a sprinkle of fresh herbs like parsley or dill at the end, or a pinch of red pepper flakes for a touch of heat. Don’t be afraid to make it your own!

I truly hope you enjoy making and sharing this recipe. It’s a real crowd-pleaser and a wonderful addition to any home cook’s repertoire. Happy cooking!

Frequently Asked Questions:

Can I use frozen fish for this recipe?

Yes, you can! If using frozen fish, ensure it is completely thawed and patted dry before proceeding with the recipe. You might need to adjust the baking time slightly depending on the thickness of the fish.

What kind of olives work best?

Kalamata olives are fantastic for their rich, fruity flavor, but any good quality pitted black or green olives will work wonderfully. Feel free to use your favorite!

Can I add other vegetables to this dish?

Absolutely! Thinly sliced zucchini, bell peppers, or even some chopped red onion would be delicious additions. Just be sure to add them at the begin extractning of the baking process to ensure they cook through.