Ingredients:

  • 1.5 lbs (680g) white fish fillets (Cod, Haddock, or Sea Bass recommended)
  • 1 pint (570g) cherry tomatoes, halved
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
  • 1 lemon, zested and juiced
  • 1/4 cup (60ml) extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 1/4 cup dry white wine (optional)

Instructions:

  1. Preheat oven to 400°F (200°C/Gas Mark 6).
  2. In the baking dish, combine halved cherry tomatoes, olives, minced garlic, parsley, oregano, lemon zest, and a drizzle of olive oil. Season with salt and pepper. Toss gently to combine.
  3. Pat the fish fillets dry with paper towels. Season generously with salt, pepper, and a squeeze of lemon juice.
  4. Arrange the fish fillets on top of the tomato and olive mixture in the baking dish. Drizzle the remaining olive oil over the fish and vegetables. If using, pour the white wine into the bottom of the dish.
  5. Bake for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). The tomatoes should be softened and slightly blistered.
  6. Garnish with fresh parsley and a final squeeze of lemon juice before serving.