Mediterranean Baked Fish with Cherry Tomatoes and Olives: A Fresh, Flavorful Delight

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Transport your taste buds to the sun-drenched shores of the Mediterranean with this Baked Fish with Cherry Tomatoes and Olives! This dish is a celebration of vibrant, fresh ingredients—juicy cherry tomatoes, briny olives, and tender fish fillets, all infused with aromatic herbs and spices. Whether you choose flaky cod, buttery halibut, or rich salmon, this recipe delivers a healthy, flavorful meal that’s as easy to prepare as it is impressive to serve. Perfect for a cozy weeknight dinner or an elegant gathering with friends, this dish brings together bold seasonings and delicate seafood in a harmony of textures and tastes. Let’s dive into this culinary journey that’s sure to become a favorite in your kitchen!

Ingredients

For the Baked Fish:

• 4 fish fillets (6-8 oz each), such as cod, halibut, salmon, or tilapia (fresh or thawed frozen)
• 2 teaspoons fish seasoning (store-bought or a blend of paprika, garlic powder, and dried herbs)
• 3 cups cherry tomatoes, halved (mix red and yellow for a colorful presentation)
• ½ cup pitted olives (Kalamata or green olives work beautifully)
• 4 garlic cloves, finely minced
• ¼ cup fresh parsley, finely chopped, plus extra for garnish
• 3 sprigs fresh thyme (or ½ teaspoon dried thyme)
• ¾ teaspoon chili flakes (adjust to taste for a milder or spicier kick)
• 1 ½ teaspoons Cajun seasoning (for a smoky, Southern twist)
• 1 ½ teaspoons Italian seasoning (for Mediterranean herb notes)
• 1 teaspoon smoked paprika (for depth and color)
• ¾ teaspoon kosher salt, plus more to taste
• ¾ teaspoon freshly ground black pepper
• ¼ cup extra-virgin olive oil, divided
• 4 tablespoons salted butter, cut into small pieces
• 3 tablespoons water (to keep the dish moist during baking)
• Lemon wedges, for serving (optional, for a zesty finish)

Serves: 4
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes

Instructions

1. Prepare the Oven and Baking Dish
   Preheat your oven to 375°F (190°C) to ensure even cooking. Lightly grease a large baking dish (about 9×13 inches) with 1 tablespoon of olive oil or line it with parchment paper for easy cleanup. This step prevents the fish and vegetables from sticking and makes serving a breeze.
2. Season the Fish Fillets
   Pat the fish fillets dry with paper towels to remove excess moisture—this ensures a better texture and flavor absorption. Season both sides generously with the fish seasoning, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Set the fillets aside on a plate while you prepare the tomato-olive mixture, allowing the seasoning to meld with the fish.
3. Create the Mediterranean Tomato-Olive Medley
   In a large mixing bowl, combine the halved cherry tomatoes, pitted olives, minced garlic, chopped parsley, thyme sprigs (or dried thyme), chili flakes, Cajun seasoning, Italian seasoning, smoked paprika, remaining ¼ teaspoon salt, and ¼ teaspoon black pepper. Drizzle with 3 tablespoons of olive oil and toss gently to coat the ingredients evenly. The combination of Cajun and Italian seasonings creates a unique fusion, blending smoky, spicy notes with classic Mediterranean herbs for a bold, aromatic base.
4. Assemble the Dish
   Spread the seasoned tomato and olive mixture evenly across the bottom of the prepared baking dish, creating a colorful, fragrant bed for the fish. Nestle the seasoned fish fillets on top of the mixture, ensuring they sit snugly among the tomatoes and olives. The vibrant colors and aromas at this stage will hint at the deliciousness to come!
5. Add Butter and Water
   Dot the top of each fish fillet with small pieces of salted butter, which will melt into the fish during baking, adding richness and a golden finish. Pour 3 tablespoons of water around the edges of the baking dish (not over the fish) to create gentle steam, keeping the fillets moist and tender as they cook.
6. Bake with Care
   Cover the baking dish tightly with aluminum foil to trap the steam and ensure even cooking. Bake in the preheated oven for 15-20 minutes, depending on the thickness of the fillets, until the fish is opaque and flakes easily with a fork (internal temperature should reach 145°F/63°C for most fish). For thinner fillets like tilapia, check at 15 minutes; thicker fillets like salmon or halibut may need closer to 20 minutes.
7. Broil for a Golden Finish
   Remove the foil and switch the oven to broil. Broil the dish for 2-3 minutes, watching closely, until the fish and tomatoes develop a lightly caramelized, golden top. This step adds a touch of restaurant-style elegance to the presentation and enhances the flavors.
8. Garnish and Serve
   Carefully remove the baking dish from the oven and let it rest for 2 minutes. Sprinkle the dish with additional chopped parsley for a fresh, vibrant garnish. Serve the fish hot, spooning the juicy tomatoes and olives over each fillet. Offer lemon wedges on the side for a bright, citrusy squeeze that complements the rich, spicy flavors.

Tips for Success

• Choosing Fish: Cod and halibut offer a mild, flaky texture, while salmon adds a richer, buttery flavor. Tilapia is a budget-friendly option that works well, too. Ensure the fillets are similar in thickness for even cooking.
• Fresh vs. Frozen: Fresh fish is ideal, but frozen fillets work just as well if thawed properly. Place frozen fish in the fridge overnight to thaw, and pat dry before seasoning.
• Customizing Spice Levels: Adjust the chili flakes and Cajun seasoning to suit your heat preference. For a milder dish, reduce the chili flakes to ¼ teaspoon or omit them entirely.
• Olive Options: Kalamata olives bring a bold, briny flavor, while green olives offer a slightly milder taste. Mix and match for variety, or try Castelvetrano olives for a buttery twist.
• Make-Ahead Tip: Prepare the tomato-olive mixture up to a day in advance and store it in the fridge. Assemble and bake just before serving for maximum freshness.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F oven for 8-10 minutes to avoid overcooking the fish. The tomato-olive mixture can also be repurposed as a topping for bruschetta or a side for grilled meats.

Why You’ll Love This Dish

This Baked Fish with Cherry Tomatoes and Olives is a perfect blend of simplicity and sophistication. The juicy cherry tomatoes burst with sweetness, the olives add a salty, savory depth, and the Cajun-Italian spice fusion brings a delightful kick that elevates the tender fish. Baking everything together in one dish minimizes cleanup while maximizing flavor, as the fish absorbs the aromatic juices from the tomatoes and herbs. It’s a healthy, low-carb meal that feels indulgent yet comes together in under 40 minutes, making it ideal for busy evenings or special occasions.

Serving Suggestions

• Side Dishes: Pair with crusty artisan bread to soak up the flavorful juices, or serve with roasted potatoes, couscous, or a quinoa salad for a heartier meal. A side of sautéed spinach or grilled asparagus adds a fresh, green contrast.
• Wine Pairing: A crisp Pinot Grigio or Sauvignon Blanc complements the dish’s bright, herbaceous flavors. For red wine lovers, a light Pinot Noir pairs well with salmon. Non-alcoholic options like sparkling water with a lemon twist or a cucumber-mint spritzer are refreshing choices.
• Presentation: Serve directly from the baking dish for a rustic, family-style vibe, or plate individually with a generous scoop of tomatoes and olives for an elegant touch. Garnish with extra parsley and lemon wedges for a pop of color.

The Mediterranean Inspiration

This recipe draws inspiration from the sunny, coastal cuisines of the Mediterranean, where fresh seafood, ripe tomatoes, and briny olives are staples. The addition of Cajun seasoning adds a playful twist, blending Louisiana’s bold, spicy flair with the classic herb-driven flavors of Italy or Greece. The result is a dish that feels both comforting and exotic, evoking images of seaside tavernas and lively Southern kitchens. It’s a versatile recipe that celebrates fresh ingredients and simple techniques, making it accessible for home cooks while delivering restaurant-quality results.

Variations to Try

• Vegetable Boost: Add sliced zucchini, bell peppers, or red onions to the tomato-olive mixture for extra color and flavor.
• Herb Swap: Replace thyme with fresh basil or rosemary for a different aromatic profile.
• Spicy Kick: For heat lovers, add a pinch of crushed red pepper flakes or a drizzle of hot sauce before serving.
• Creamy Twist: Stir 2 tablespoons of heavy cream into the tomato-olive mixture before baking for a richer, saucier dish.
• Grilled Option: Instead of baking, grill the seasoned fish fillets and sauté the tomato-olive mixture on the stovetop for a smoky, summery variation.

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