Mediterranean Baked Fish
White fish fillets baked over tomatoes and olives with lemon, garlic, herbs, and a little sweet chili sauce. Divide seasoning before raw-fish contact.
Ingredients
For the Fish
- 2 fillets white fish Cod, halibut, or sea bass; two 6–8-ounce fillets about ¾–1 inch thick
- 6 sprigs Thyme, finely chopped Strip leaves from woody stems, then chop
- 3 sprigs Rosemary, finely chopped Strip needles from woody stems, then chop
- 1 tsp Dried Oregano
- 2 tsp Chopped or dried Parsley
- 4 cloves Garlic, minced or chopped
- 1 tsp Lemon zest
- 1 tbsp Fresh Lemon juice
- 1 tbsp Sweet chili sauce
- ½ tsp Salt
- ½ tsp Black pepper
- ¼ cup Olive oil Full batch amount; mix seasoning and split before raw-fish contact
For the Toppings
- 1 cup Cherry tomatoes, halved
- ½ cup Pitted Olives
Instructions
- Set oven to 400°F. Pat two thawed white-fish fillets dry and check for pin bones; aim for pieces about 6–8 ounces each and ¾–1 inch thick.
- Strip thyme and rosemary leaves from stems and chop them. Mix with oregano, parsley, garlic, lemon zest and juice, sweet chili sauce, salt, pepper, and the full measured oil.
- Split the seasoning into two clean portions before handling the uncooked fillets. Coat fish with one portion. Toss tomatoes and pitted olives with the other.
- Spread vegetables in a shallow baking dish large enough for the fillets to lie without overlapping. Set fish above them and bake 15–20 minutes, extending if needed until each thick center reaches 145°F.
- Rest about 2 minutes. Lift onto clean plates and spoon the cooked vegetables and pan juices over the portions.
Notes
Fillet thickness controls baking time. Split the seasoning before it touches raw fish, and do not reuse an uncooked-fish plate for serving. Woody herb stems are discarded. This version retains the tomato-and-olive base without adding the source recipe’s onion or zucchini. Refrigerate leftovers promptly.