Name: Easy Baked Fish Cherry Tomatoes Olives Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2-4 servings
Ingredients: 1 large fish fillet (such as cod, salmon, or tilapia), about 6-8 ounces per person; 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 olives, pitted and halved; 2 sprigs fresh parsley, chopped; 2 sprigs fresh thyme, leaves stripped from stems; 3 cloves garlic, minced or diced; ½ teaspoon of the mixed seasoning blend

Baked fish with cherry tomatoes and olives is an absolute revelation, a dish that effortlessly transports you to sun-drenched Mediterranean shores with every single bite. Have you ever craved a meal that’s both incredibly healthy and bursting with vibrant, fresh flavors? This is it. People adore this recipe because it’s the epitome of simple elegance. It requires minimal fuss, allowing the natural goodness of the ingredients to shine through, yet delivers a culinary experience that feels sophisticated and deeply satisfying. What truly sets this baked fish with cherry tomatoes and olives apart is the harmonious interplay of textures and tastes – the flaky, tender fish embracing the sweet burst of the cherry tomatoes, all punctuated by the briny, savory depth of the Kalamata olives. It’s a symphony for your taste buds, perfect for a weeknight dinner or a charming gathering with loved ones.

Ingredients:

1 large fish fillet (such as cod, salmon, or tilapia), about 6-8 ounces per person
1 teaspoon paprika
1 teaspoon Italian seasoning
1 teaspoon Cajun seasoning (or Old Bay/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 a neutral oil like vegetable or canola work well)
2 cups cherry tomatoes, halved
¼ cup olives (Kalamata, Castelvetrano, or even your favorite black olives will do), pitted and halved
2 sprigs fresh parsley, chopped, plus more for garnish
2 sprigs fresh thyme, leaves stripped from stems
3 cloves garlic, minced or diced
½ teaspoon of the mixed seasoning blend (this is to add extra flavor to the tomato and olive mixture)

Preparing the Fish

Seasoning the Fillets

Start by patting your fish fillets completely dry with paper towels. This is a crucial step for achieving a nice sear and ensuring the seasonings adhere well. Place the fish fillets on a clean plate or cutting board. In a small bowl, combine the paprika, Italian seasoning, Cajun seasoning, chili flakes, optional fish seasoning, salt, and black pepper. This is your primary seasoning blend. Evenly sprinkle about half of this seasoning mixture over both sides of the fish fillets, gently pressing it in to ensure it sticks. Reserve the remaining half of the seasoning blend for later.

Creating the Flavorful Tomato and Olive Base

Building the Aromatics

Now, let’s move on to creating the vibrant bed of tomatoes and olives that will bake with the fish. In a medium-sized oven-safe skillet or baking dish (about 9×13 inches is ideal), heat the 3 tablespoons of cooking oil over medium heat on your stovetop. Once the oil is shimmering, add the minced or diced garlic. Sauté the garlic 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.

Infusing with Herbs and Spice

Add the fresh thyme leaves to the skillet with the garlic and stir for another 30 seconds to release their aromatic oils. Now, add the halved cherry tomatoes and halved olives to the skillet. Sprinkle the remaining ½ teaspoon of your mixed seasoning blend over the tomatoes and olives. Stir everything together to coat the vegetables and olives with the oil and seasonings. Cook this mixture for about 3-5 minutes, stirring occasionally, until the cherry tomatoes start to soften slightly and release some of their juices. This is where the magic starts to happen, as the flavors begin extract to meld together.

Baking the Dish

Combining Fish and Vegetables

Carefully place the seasoned fish fillets on top of the tomato and olive mixture in the skillet or baking dish. Nestle them in slightly so they are partially surrounded by the vegetables. Drizzle a little bit of extra olive oil over the fish if it looks a little dry, but avoid drenching it.

Oven Time

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Once the oven is preheated, carefully place the skillet or baking dish into the oven. Bake for approximately 12-18 minutes. The exact cooking time will depend on the thickness of your fish fillets and the type of fish you are using. The fish is done when it flakes easily with a fork and is opaque throughout. The cherry tomatoes should be burst and tender, and the olives will be plump and flavorful.

Finishing Touches

Once the fish is cooked through and the vegetables are tender, carefully remove the skillet or baking dish from the oven using oven mitts. Sprinkle the freshly chopped parsley over the baked fish and the tomato and olive mixture. This adds a burst of fresh herbaceousness and a beautiful pop of green color to the dish. Let the dish rest for a minute or two before serving. This allows the juices to redistribute, resulting in a more moist and flavorful fish. You can serve this delicious Baked Fish with Cherry Tomatoes and Olives directly from the skillet or baking dish.

Conclusion:

We hope you’ve enjoyed this journey into creating the wonderfully simple yet incredibly flavorful Baked Fish with Cherry Tomatoes and Olives. This recipe is a testament to how a few high-quality ingredients can come together to create a truly satisfying and healthy meal. The sweet burst of cherry tomatoes, the briny punch of olives, and the flaky texture of the fish make for a harmonious dish that’s perfect for any night of the week. We encourage you to experiment and make this recipe your own!

For serving, this dish shines when paired with a simple side of crusty bread to soak up the delicious juices, fluffy rice, or a light, crisp green salad. It’s a complete meal that requires minimal fuss but delivers maximum taste.

Don’t hesitate to explore variations! You can swap the type of fish for salmon, cod, or sea bass. Add a pinch of red pepper flakes for a touch of heat, or toss in some capers for an extra layer of brininess. Fresh herbs like basil or parsley added towards the end of baking will also elevate the aroma and flavor.

Frequently Asked Questions:

Can I prepare this Baked Fish with Cherry Tomatoes and Olives ahead of time?

While it’s best enjoyed fresh, you can assemble the ingredients (except for the fish) in the baking dish up to a few hours in advance. Add the fish just before baking for optimal results and to prevent the fish from becoming overcooked.

What kind of olives work best in this recipe?

Kalamata olives offer a wonderful deep flavor that complements the fish and tomatoes beautifully. However, you can also use Castelvetrano olives for a milder, buttery taste, or even a mix of your favorite varieties.