Easy Baked Fish Cherry Tomatoes Olives Recipe

Baked fish with cherry tomatoes and olives is more than just a meal; it’s a sun-drenched escape on a plate. Have you ever craved a dish that effortlessly balances vibrant flavors with healthy simplicity? This is precisely that dish! It’s a recipe that whispers of Mediterranean breezes and lazy afternoons, making it a perennial favorite for weeknight dinners and elegant gatherings alike. The magic truly lies in its harmonious blend of tender, flaky fish kissed by the oven’s warmth, the sweet burst of blistered cherry tomatoes, and the briny, satisfying pop of Kalamata olives. What elevates our Baked Fish with Cherry Tomatoes and Olives beyond the ordinary is the simple yet profound way these core ingredients meld together, creating a symphony of tastes and textures that feels both comforting and exciting. It’s incredibly forgiving, incredibly delicious, and guaranteed to become a go-to in your culinary repertoire.

Ingredients:

• 1 Fish Fillets (about 1-1.5 lbs total, choose your favorite white fish like cod, tilapia, or snapper)
• 1 tsp Paprika
• 1 tsp Italian seasoning
• 1 tsp Cajun seasoning (such as Old Bay or Creole seasoning)
• ½ tsp Chilli flakes (adjust to your spice preference)
• 1 tsp Fish seasoning (optional, but adds a nice depth if you have it)
• ½ tsp Salt
• ½ tsp Blackpepper
• 3 tbsp Cooking oil (olive oil or a neutral vegetable oil works well)
• 2 cups Cherry tomatoes
• ¼ cup Olives (Kalamata or Castelvetrano are excellent choices, pitted)
• 2 sprigs Parsley (fresh)
• 2 sprigs Thyme (fresh)
• 3 Garlic cloves (minced or diced)
• ½ tsp Of the mixed seasoning above (this is for the vegetable mixture)

Preparing the Fish

Step 1: Pat Dry and Season the Fish

Begin extract by thoroughly patting your fish fillets dry with paper towels. This is a crucial step to ensure a better sear and prevent the fish from steaming. Once dry, place the fish fillets on a clean plate or cutting board. In a small bowl, combine the paprika, Italian seasoning, Cajun seasoning, chilli flakes, optional fish seasoning, salt, and black pepper. Mix these spices well. Sprinkle about half of this seasoning mixture evenly over both sides of the fish fillets, gently pressing it in to adhere. Reserve the remaining half of the seasoning mixture for later.

Cooking the Vegetables

Step 2: Sauté the Aromatics and Tomatoes

Preheat your oven to 400°F (200°C). While the oven is preheating, grab a large oven-safe skillet or a baking dish. If using a skillet, place it over medium-high heat. Add the 3 tablespoons of cooking oil. Once the oil is shimmering, add the minced or diced garlic cloves. Sauté the garlic for about 30-60 seconds until fragrant, being careful not to burn it. Next, add the cherry tomatoes to the skillet. Stir them around with the garlic and oil for about 2-3 minutes, just until they start to soften slightly and release some of their juices. This process helps to build a flavorful base for our dish.

Step 3: Add Olives and Remaining Seasoning

Now, toss in the pitted olives and the reserved half teaspoon of the mixed seasoning. If you have fresh thyme sprigs, add them to the skillet at this point as well. Stir everything together to distribute the seasonings and coat the tomatoes and olives. Let this mixture cook for another minute or two, allowing the flavors to meld. The goal here is to create a vibrant, aromatic bed of vegetables and olives that will complement the fish beautifully.

Assembling and Baking

Step 4: Nestling the Fish and Finishing Touches

Gently nestle the seasoned fish fillets into the bed of cherry tomatoes, olives, and aromatics in the skillet or baking dish. Make sure the fish is not completely submerged, allowing its top surface to get a nice roast. Take the fresh parsley sprigs and roughly chop them. Sprinkle the chopped fresh parsley over the top of the fish and the surrounding vegetables. This adds a burst of fresh flavor and a lovely visual appeal. Ensure the oven is fully preheated to 400°F (200°C) before proceeding.

Step 5: Baking to Perfection

Carefully place the skillet or baking dish into the preheated oven. Bake for approximately 12-18 minutes, depending on the thickness of your fish fillets. The fish is cooked when it flakes easily with a fork and is opaque throughout. The cherry tomatoes should be burst and tender, and the olives will have softened. For the final minute or two of baking, you can optionally switch the oven to the broiler setting to get a slight char on the tomatoes and a nicely browned top on the fish, but watch it closely to prevent burning. Once cooked, carefully remove the dish from the oven. Let it rest for a couple of minutes before serving. You can spoon some of the delicious tomato and olive juices over the fish to enhance its flavor.

Conclusion:

There you have it! A simple yet incredibly flavorful way to prepare Baked Fish with Cherry Tomatoes and Olives. This dish is a testament to how a few quality ingredients can come together to create something truly special. The sweetness of the cherry tomatoes, the briny punch of the olives, and the tender flakiness of the fish make for a perfectly balanced and satisfying meal. We hope you enjoy making and savoring this delightful recipe as much as we do. Don’t be afraid to experiment and make it your own!

For serving suggestions, this Baked Fish with Cherry Tomatoes and Olives pairs beautifully with fluffy couscous, crusty bread for dipping up the juices, or a simple side salad. If you’re feeling adventurous with variations, consider adding a sprinkle of fresh herbs like basil or oregano before baking, or a splash of white grape juice to the tomato mixture for an extra layer of depth. You could also swap out the olives for capers for a different kind of salty tang.

Frequently Asked Questions:

What type of fish is best for this recipe?

You can use a variety of firm white fish fillets for this Baked Fish with Cherry Tomatoes and Olives. Cod, halibut, snapper, or even sea bass work wonderfully. The key is to choose a fish that holds its shape well during baking and will become tender and flaky.

Can I make this recipe ahead of time?

While the fish is best baked fresh, you can prepare the tomato and olive mixture ahead of time and store it in the refrigerator. When you’re ready to cook, simply place the fish on a baking sheet, spoon the mixture over it, and bake as directed. This will save you a few minutes of prep work.

Easy Baked Fish with Cherry Tomatoes and Olives

A simple and flavorful baked fish recipe featuring burst cherry tomatoes, briny olives, and aromatic herbs, all cooked together in one oven-safe skillet.

Prep Time
10 Minutes

Cook Time
20 Minutes

Total Time
30 Minutes

Servings
4 servings

Ingredients

• 1 Fish Fillets (about 1-1.5 lbs total, choose your favorite white fish like cod, tilapia, or snapper)
• 1 tsp Paprika
• 1 tsp Italian seasoning
• 1 tsp Cajun seasoning (such as Old Bay or Creole seasoning)
• ½ tsp Chilli flakes
• 1 tsp Fish seasoning (optional)
• ½ tsp Salt
• ½ tsp Blackpepper
• 3 tbsp Cooking oil (olive oil or a neutral vegetable oil works well)
• 2 cups Cherry tomatoes
• ¼ cup Olives (Kalamata or Castelvetrano are excellent choices, pitted)
• 2 sprigs Parsley (fresh)
• 2 sprigs Thyme (fresh)
• 3 Garlic cloves (minced or diced)
• ½ tsp Of the mixed seasoning above (this is for the vegetable mixture)

Instructions

1. Step 1
   Pat dry your fish fillets with paper towels. Combine paprika, Italian seasoning, Cajun seasoning, chilli flakes, optional fish seasoning, salt, and black pepper in a small bowl. Mix well. Sprinkle about half of this seasoning mixture evenly over both sides of the fish fillets, gently pressing it in. Reserve the remaining half.
2. Step 2
   Preheat your oven to 400°F (200°C). In a large oven-safe skillet over medium-high heat, add the cooking oil. Once shimmering, sauté the minced garlic for 30-60 seconds until fragrant. Add the cherry tomatoes and stir for 2-3 minutes until they start to soften.
3. Step 3
   Add the pitted olives and the reserved half teaspoon of mixed seasoning to the skillet. Add fresh thyme sprigs. Stir everything together and cook for another minute or two to allow flavors to meld.
4. Step 4
   Gently nestle the seasoned fish fillets into the bed of cherry tomatoes and olives in the skillet. Roughly chop fresh parsley and sprinkle it over the fish and vegetables.
5. Step 5
   Place the skillet in the preheated oven and bake for 12-18 minutes, or until the fish flakes easily with a fork and is opaque. The tomatoes should be burst and tender. For the last minute or two, you can optionally switch to broiler for a slight char, watching carefully.
6. Step 6
   Carefully remove the dish from the oven. Let it rest for a couple of minutes before serving. Spoon some of the tomato and olive juices over the fish.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.