Looking for a simple, flavorful, and healthy dish that comes together in under 30 minutes? This Baked Fish with Cherry Tomatoes and Olives delivers vibrant Mediterranean flavor with American ease. A lightly seared fish fillet is oven-baked with juicy tomatoes, briny olives, and fresh herbs—all brought together with a buttery finish that elevates every bite.
Whether you’re making this on a breezy summer evening or cozying up during winter, this recipe adapts beautifully to any season.
Why You’ll Love This Recipe
- Quick and easy—done in just over 20 minutes.
- Packed with bright, balanced flavors.
- A nutritious option for lunch or dinner.
- Made in one skillet or pan for easy cleanup.
Ingredients (Serves 2)
For the Fish
- 1 fish fillet (cod, halibut, sea bass, or snapper work best)
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon Cajun seasoning (or Old Bay/Creole)
- ½ teaspoon chili flakes
- 1 teaspoon fish seasoning (optional)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons cooking oil
For the Tomato and Olive Mixture
- 2 cups cherry tomatoes
- ¼ cup olives (pitted green or black)
- 2 sprigs fresh parsley
- 2 sprigs fresh thyme
- 3 garlic cloves, minced
- ½ teaspoon of the reserved fish seasoning mix
- 2 tablespoons water
- 3 tablespoons salted butter
- Pinch of salt and pepper
Instructions
Step 1: Preheat & Season
Preheat your oven to 400°F (200°C).
In a small bowl, combine paprika, Italian seasoning, Cajun seasoning, chili flakes, fish seasoning (if using), salt, and pepper. Add the oil to form a paste. Reserve ½ teaspoon of this seasoning mix for the tomato and olive base.
Step 2: Sear the Fish
Rub the fish fillet on both sides with the seasoning paste.
Heat a skillet over medium heat and sear the fish for about 1 minute per side until lightly charred. The fish should not be fully cooked at this stage. Remove and set aside.
Step 3: Prepare the Tomato and Olive Mixture
In the same skillet, add the cherry tomatoes, olives, parsley, thyme, garlic, reserved seasoning mix, water, and a pinch of salt and pepper.
Sauté on medium heat for about 3 minutes, stirring constantly, until the tomatoes begin to soften and release their juices.
Step 4: Assemble and Bake
Nestle the seared fish fillet into the center of the pan. Place the butter on top of the fish.
Transfer the skillet to the oven and bake for 10 minutes, or until the fish is cooked through and flakes easily with a fork.
Note: If your skillet isn’t oven-safe, transfer everything to a baking dish before baking.
Step 5: Serve
Remove from the oven, discard thyme stems, and spoon the tomato-olive sauce over the fish. Garnish with fresh parsley if desired and serve immediately.
Tips & Variations
- Use firm white fish to hold up well to baking.
- Adjust seasoning and spice level to your preference.
- Substitute grape tomatoes or plum tomatoes if cherry tomatoes aren’t available.
- To make it dairy-free, skip the butter or use a plant-based alternative.
- Serve with couscous, crusty bread, or a side salad for a complete meal.
Serving Suggestions
- Pair with roasted baby potatoes or herbed rice.
- Enjoy with a citrusy arugula salad or sautéed spinach.
- Serve alongside a chilled glass of Sauvignon Blanc or Pinot Grigio.
Make Ahead & Storage Tips
- You can prepare the seasoning mix and chop all the veggies a day in advance.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in the oven or on the stovetop, adding a splash of water or broth if needed to loosen the sauce.
From My Kitchen to Yours
This Baked Fish with Cherry Tomatoes and Olives is a regular in my kitchen—especially when I want something fresh, flavorful, and no-fuss. The balance of buttery richness, bright tomato acidity, and herbaceous depth is pure comfort without feeling heavy.
It’s a restaurant-worthy dish that’s wonderfully unfussy, which means more time enjoying and less time cooking or cleaning up.
Baked Fish with Cherry Tomatoes and Olives
Ingredients
For the Fish
- 1 fish fillet cod, halibut, sea bass, or snapper work best
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon Cajun seasoning or Old Bay/Creole
- ½ teaspoon chili flakes
- 1 teaspoon fish seasoning optional
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons cooking oil
For the Tomato and Olive Mixture
- 2 cups cherry tomatoes
- ¼ cup olives pitted green or black
- 2 sprigs fresh parsley
- 2 sprigs fresh thyme
- 3 garlic cloves minced
- ½ teaspoon of the reserved fish seasoning mix
- 2 tablespoons water
- 3 tablespoons salted butter
- Pinch of salt and pepper
Instructions
Step 1: Preheat & Season
- Preheat your oven to 400°F (200°C).
- In a small bowl, combine paprika, Italian seasoning, Cajun seasoning, chili flakes, fish seasoning (if using), salt, and pepper. Add the oil to form a paste. Reserve ½ teaspoon of this seasoning mix for the tomato and olive base.
Step 2: Sear the Fish
- Rub the fish fillet on both sides with the seasoning paste.
- Heat a skillet over medium heat and sear the fish for about 1 minute per side until lightly charred. The fish should not be fully cooked at this stage. Remove and set aside.
Step 3: Prepare the Tomato and Olive Mixture
- In the same skillet, add the cherry tomatoes, olives, parsley, thyme, garlic, reserved seasoning mix, water, and a pinch of salt and pepper.
- Sauté on medium heat for about 3 minutes, stirring constantly, until the tomatoes begin to soften and release their juices.
Step 4: Assemble and Bake
- Nestle the seared fish fillet into the center of the pan. Place the butter on top of the fish.
- Transfer the skillet to the oven and bake for 10 minutes, or until the fish is cooked through and flakes easily with a fork.
- Note: If your skillet isn’t oven-safe, transfer everything to a baking dish before baking.
Step 5: Serve
- Remove from the oven, discard thyme stems, and spoon the tomato-olive sauce over the fish. Garnish with fresh parsley if desired and serve immediately.
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