Ingredients
Scale
- 4 fillets of white fish (such as cod or haddock)
- 2 tablespoons olive oil
- 1 lemon, juiced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup capers, drained
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
If you’re out of fresh lemons, a splash of balsamic vinegar can work wonders too. And for those who prefer a milder flavor, consider using green olives instead of Kalamata.
Instructions
- Preheat your oven to 400°F (200°C). Grease a baking dish with a little olive oil to prevent sticking.
- Place the fish fillets in the baking dish. Drizzle them with olive oil and lemon juice, ensuring they’re well-coated.
- Sprinkle minced garlic, oregano, and thyme evenly over the fish. Add salt and pepper to your taste.
- Scatter the cherry tomatoes, olives, and capers around the fish. This not only adds flavor but creates a beautiful, colorful presentation.
- Bake in the preheated oven for about 15-20 minutes, or until the fish flakes easily with a fork. Keep an eye on it—overcooked fish can quickly lose its tenderness.
- Once done, remove from the oven and let it rest for a minute or two. Garnish with fresh parsley before serving.
Remember, the kitchen is your playground. Feel free to adjust the seasonings according to your family’s taste preferences. I’ve found that a little experimentation can lead to delightful discoveries.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International