Ingredients
Scale
- 1.5 lbs White Fish fillets (cod, halibut, or snapper), about 1 inch thick
- 1 pint Cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup Olive oil
- 3 cloves Garlic, minced
- 1/4 cup Fresh basil, chopped
- 2 tablespoons Lemon juice
- Salt and Pepper to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a baking dish.
- Step 2: In a bowl, combine the halved cherry tomatoes, Kalamata olives, minced garlic, chopped basil, olive oil, lemon juice, salt, and pepper. Mix well.
- Step 3: Spread the tomato mixture evenly in the prepared baking dish.
- Step 4: Place the fish fillets on top of the tomato mixture. Season the fish with salt and pepper.
- Step 5: Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. The cooking time will vary depending on the thickness of the fish.
- Step 6: Garnish with extra fresh basil (optional) and serve immediately.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- For best results, gently reheat the fish in a low oven (around 275°F) to prevent it from drying out.
- Serve this baked fish with a side of couscous or crusty bread to soak up all the delicious tomato sauce.
- Don't overcrowd the baking dish; if your fish fillets are large, use two dishes to ensure even cooking and flavorful results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American