Ingredients
Scale
- 1.5 lbs White Fish fillets (Cod, Halibut, or Sea Bass)
- 1 pint Cherry Tomatoes, halved
- 1/2 cup Kalamata Olives, pitted and halved
- 1/4 cup Red Onion, thinly sliced
- 4 cloves Garlic, minced
- 1/4 cup Fresh Parsley, chopped
- 1/4 cup Olive Oil
- 2 tbsp Lemon Juice
- Salt and Pepper to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a baking dish.
- Step 2: Arrange the cherry tomatoes, olives, and red onion in the prepared baking dish. Sprinkle with minced garlic and half of the chopped parsley. Drizzle with 2 tablespoons of olive oil. Season with salt and pepper.
- Step 3: Place the fish fillets on top of the vegetables in the baking dish. Drizzle the remaining olive oil and lemon juice over the fish. Season the fish with salt and pepper.
- Step 4: Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of the fish.
- Step 5: Garnish with the remaining fresh parsley before serving. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- For best results, gently reheat the fish in the oven at 275°F (135°C) to prevent it from drying out.
- Serve this delightful dish alongside a bed of fluffy couscous or quinoa to soak up the flavorful juices.
- Don't overcrowd the baking dish; ensure the vegetables are in a single layer so they roast evenly and create a delicious base for the fish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American