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Baked Fish with Tomatoes, Olives & Capers

Serves 4 Entree seafood, Fish

Baked Fish with Tomatoes, Olives & Capers

Baked Fish with Tomatoes, Olives & Capers finds its place at a Mediterranean table, where olive oil is abundant and lemons are always within reach. This dish captures the essence of Italian and Greek kitchens, bringing the flavors of the sea and garden to your home cooking.

With white fish as the centerpiece, the dish combines juicy tomatoes, briny olives, and tangy capers, all brought together by the richness of extra virgin olive oil and a hint of garlic. Finished with fresh parsley, it offers a taste that's both vibrant and comforting, seasoned simply with fine sea salt and black pepper.

Ingredients

  • 600 gwhite fish
  • 400 gtomatoes
  • 80 golives
  • 2 tbspcapers
  • 60 mlextra virgin olive oil
  • 2 clovesgarlic
  • to finishparsley
  • to tastefine sea salt and black pepper

Method

  1. Preheat your oven to 200°C (392°F) to ensure it's ready for baking. Begin by patting the 600 g of white fish dry with paper towels to remove excess moisture, which helps the seasoning adhere better. Season both sides of the fish with fine sea salt and a few grinds of black pepper, ensuring an even coating for balanced flavor.
  2. In a large ovenproof skillet or baking dish, pour 60 ml of extra virgin olive oil, spreading it evenly across the base. Peel and thinly slice 2 cloves of garlic, then scatter them over the oil. This will infuse the oil with a gentle garlic aroma, creating a flavorful foundation.
  3. Dice the 400 g of tomatoes into small, even pieces to ensure they cook evenly. Add them to the skillet, spreading them out to form a bed for the fish. Sprinkle 80 g of olives and 2 tbsp of capers over the tomatoes, distributing them evenly for a balanced taste in every bite.
  4. Place the seasoned fish on top of the tomato mixture, pressing it gently into the bed of vegetables. Drizzle a little more olive oil over the fish to keep it moist during baking. Transfer the skillet or dish to the preheated oven.
  5. Bake the fish until it is just opaque in the center, which should take about 15-20 minutes depending on the thickness of your fillets. The fish should flake easily with a fork, and the tomatoes should be soft and slightly caramelized around the edges, indicating that the flavors have melded together.
  6. Once baked, remove the dish from the oven and let it rest for a minute. Finish with a sprinkle of freshly chopped parsley for a burst of color and freshness. Serve immediately, optionally with a wedge of lemon on the side to add a bright, tangy contrast to the savory dish.