Mediterranean Baked Fish with Tomatoes and Olives
A mild white fish fillet is rubbed with paprika and herbs, seared briefly, then baked on a bed of cherry tomatoes, olives, garlic and fresh herbs. The tomatoes soften into a light, buttery sauce that spoons nicely over the fish. Serve it with rice, roasted potatoes or crusty bread.
Preparation Steps
Heat the oven to 400°F (200°C).
Mix the paprika, Italian seasoning, Cajun seasoning, red pepper flakes, fish seasoning, salt and pepper in a small bowl. Set aside 1/2 teaspoon for the tomatoes and rub the rest over both sides of the fish.
Heat the oil in an oven-safe skillet over medium heat. Sear the fish for about 1 minute per side, just to color the outside, then lift it onto a plate.
Add the tomatoes, olives, parsley, thyme, garlic, reserved spice mix, water, salt and pepper to the skillet. Cook for about 3 minutes, stirring, until the tomatoes start to soften.
Nestle the fish on top of the tomatoes and dot the butter over it. If your skillet is not oven-safe, move everything to a baking dish first.
Bake for about 10 minutes, until the fish flakes easily with a fork and reaches 145°F (63°C) in the center. Serve with the tomatoes and pan juices spooned over.
Tips & Variations
- Thicker fillets may need a few more minutes in the oven; check them with a fork rather than relying only on time.
- Salmon or sea bass work well here, and a squeeze of lemon at the end brightens the sauce.
- Refrigerate leftovers for up to 2 days and reheat gently, covered, until hot all the way through.
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