Baked Fish Cherry Tomatoes Olives

Baked Fish with Cherry Tomatoes and Olives brings the bright essence of the Mediterranean right to your table. This dish offers a perfect balance of lightness and rich flavor by combining tender, flaky fish with sweet cherry tomatoes and briny olives. It is a simple yet elegant option that fits both a busy weeknight and a special occasion. The natural juices that develop during baking create a deeply satisfying and wholesome meal without any fuss.

Ingredients

• 1 large fish fillet: such as cod, tilapia, or salmon about 6-8 ounces per person for a tender and flaky texture
• 1 teaspoon paprika: for a warm, smoky undertone
• 1 teaspoon Italian seasoning: to add a fragrant herb mix
• 1 teaspoon Cajun seasoning: (Old Bay or Creole seasoning also work well) for subtle spice and complexity
• Half a teaspoon chili flakes: to give a gentle heat
• 1 teaspoon fish seasoning: optional but great for enhancing the seafood flavor
• Half a teaspoon salt: to season evenly
• Half a teaspoon freshly ground black pepper: to taste
• 3 tablespoons olive oil or your preferred cooking oil: to add richness and help cook the vegetables and fish
• 2 cups cherry tomatoes: halved to bring sweetness and juiciness
• Quarter cup Kalamata or green olives: pitted and halved for their briny depth
• 2 sprigs fresh parsley: roughly chopped to add brightness and a fresh herbal note at the end
• 2 sprigs fresh thyme leaves: stripped from the stems to infuse the vegetable mixture during baking
• 3 garlic cloves: minced or finely diced for aromatic flavor
• Half a teaspoon of the mixed seasoning: (paprika, Italian seasoning, Cajun, chili flakes, and fish seasoning if used) to toss with the vegetables for balanced flavor

Step-by-Step Instructions

Sauté the Aromatics:

Pat the fish fillets completely dry with paper towels so seasonings stick better and to help ensure an even bake. In a small bowl, mix paprika, Italian seasoning, Cajun seasoning, chili flakes, fish seasoning (if using), salt, and black pepper. Sprinkle half of this seasoning blend over both sides of the fish, making sure to coat each piece thoroughly. Set the seasoned fish aside.

Prepare the Vegetable Mixture:

In a medium bowl, combine halved cherry tomatoes, halved olives, minced garlic, and thyme leaves. Sprinkle the remaining half teaspoon of seasoning over the vegetables. Drizzle two tablespoons of olive oil on the mixture and toss gently to coat everything evenly. This step helps the vegetables absorb spices and oils to complement the fish perfectly.

Assemble in the Baking Dish:

Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius. Lightly oil the bottom of a baking dish with the remaining one tablespoon of olive oil. Spread the tomato and olive mixture evenly across the bottom of the dish in a single layer. Nestle the fish fillets gently on top of the vegetable bed with a little space between them if using a large dish.

Bake the Fish:

Place the dish in the oven and bake for 12 to 18 minutes depending on the thickness of your fillets. Thicker pieces may need up to 18 minutes. You will know the fish is done when it flakes easily with a fork and registers 145 degrees Fahrenheit internally. Avoid overbaking for maximum moisture.

Finish and Serve:

Carefully remove the dish from the oven. The tomatoes should have burst slightly releasing their juices and the olives softened. Sprinkle the chopped fresh parsley over the top for a vibrant finishing touch. Allow the fish to rest in the dish for about five minutes before serving so the juices settle. Serve with rice, quinoa, or a light green salad to round out the meal.

Save Pin

My favorite part of this recipe is the aroma as it bakes — the gentle mingling of garlic, thyme, and olives is truly comforting. I remember preparing this dish for a family gathering, and everyone kept going back for seconds, praising the harmony of flavors.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to two days. To reheat gently warm in the oven or microwave to avoid drying out the fish. Avoid freezing cooked fish for long periods as it can lose texture.

Ingredient Substitutions

You can swap the fish for other white fish or even salmon depending on your preference and availability. If you do not have Kalamata olives, green olives or even a small handful of capers will provide a lovely briny note. Fresh thyme can be replaced with rosemary or oregano for a slightly different Mediterranean twist.

Serving Suggestions

This baked fish goes wonderfully with simple sides like steamed green beans, couscous, or a crisp mixed greens salad. A wedge of lemon on the plate also cuts nicely through the richness and adds fresh brightness. For a heartier meal, serve alongside roasted potatoes or quinoa.

Cultural Context

This recipe mirrors many classic Mediterranean meals that emphasize fresh produce, herbs, and healthy fats like olive oil. These flavors and cooking techniques have been passed down and cherished for generations across southern Europe and the coastlines of the Mediterranean Sea.

Pro Tips

• Make sure to pat the fish completely dry to help the seasoning stick well
• Toss the vegetables thoroughly in the seasoning and oil so they roast evenly and flavor the fish beautifully
• Do not overbake the fish it should just flake apart easily when tested with a fork

Commonly Asked Questions

→ What types of fish are ideal for this dish?

White fish such as cod, halibut, sea bass, or tilapia work best due to their mild flavor and flaky texture. Salmon can also be used for a richer taste.

→ Can I prepare the ingredients ahead of time?

Yes, you can assemble the tomato, olive, garlic, and herb mixture in advance. However, adding and baking the fish just before serving ensures the best texture.

→ How do the seasonings enhance the flavor?

A blend of paprika, Italian herbs, Cajun spices, and chili flakes adds depth and subtle heat, complementing the natural sweetness of tomatoes and saltiness of olives.

→ What’s the best way to check if the fish is done?

The fish should flake easily with a fork and reach an internal temperature of 145°F (63°C). Avoid overcooking to maintain moisture.

→ What sides pair well with this dish?

Serve alongside crusty bread, quinoa, rice, or a simple green salad to complete the meal and soak up the flavorful juices.