Ingredients
Scale
- 1.5 lbs White Fish Fillets (cod, halibut, or snapper), skin on or off
- 1 Red Bell Pepper, thinly sliced
- 1/2 Red Onion, thinly sliced
- 1 cup Cherry Tomatoes, halved
- 1/4 cup Kalamata Olives, pitted and halved
- 2 cloves Garlic, minced
- 1/4 cup Olive Oil
- 2 tbsp Lemon Juice
- 1 tsp Dried Oregano
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- Fresh Parsley, chopped, for garnish
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a baking dish with olive oil.
- Step 2: In a bowl, combine the sliced red bell pepper, red onion, halved cherry tomatoes, and Kalamata olives. Add the minced garlic, olive oil, lemon juice, dried oregano, salt, and pepper. Toss to coat evenly.
- Step 3: Spread the vegetable mixture evenly in the prepared baking dish.
- Step 4: Place the fish fillets on top of the vegetable mixture, pressing them lightly into the vegetables.
- Step 5: Bake for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time will vary depending on the thickness of the fish.
- Step 6: Garnish with fresh chopped parsley before serving. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days; the flavors meld together beautifully overnight!
- For best results, reheat individual portions gently in a skillet over medium-low heat with a splash of water or broth to prevent drying.
- A dollop of creamy Greek yogurt or a sprinkle of crumbled feta cheese just before serving elevates this dish to another level of deliciousness.
- Don't overcrowd the baking dish; if needed, use two dishes to ensure the vegetables roast properly and the fish cooks evenly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American