Baked Fish with Cherry Tomatoes and Olives
Make flaky baked fish with cherry tomatoes, olives, and fresh herbs—healthy, easy, and bursting with Mediterranean flavor.
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.