Mediterranean Baked Fish with Lemon and Olives

There’s something magical about Mediterranean baked fish that makes weeknight dinners feel like a vacation. The first time I made this dish, my kitchen filled with the aroma of garlic, lemon, and herbs, and I swear I could almost hear the waves crashing outside. It’s become my go-to when I want something healthy that doesn’t skimp on flavor – ready in about 30 minutes from fridge to table. Whether you’re using cod, tilapia, or halibut, this simple preparation lets the fish shine while those classic Mediterranean flavors do all the heavy lifting. My kids even eat their veggies when they’re roasted alongside this dish – now that’s what I call a win!

Why You’ll Love This Mediterranean Baked Fish

Let me count the ways this dish will become your new kitchen favorite:

• Weeknight superhero: From prep to plate in 30 minutes flat – perfect when you’re hangry and don’t want to fuss
• Healthy without trying: Packed with lean protein and those good-for-you Mediterranean flavors (olive oil counts as healthy fat, right?)
• Flavor bomb: The garlic, lemon, and herbs create magic together – way more exciting than plain old baked fish
• One-pan wonder: Minimal cleanup means more time to actually enjoy your meal (and maybe even relax!)

Trust me, this recipe’s a keeper – simple enough for daily dinners but fancy enough for company!

Ingredients for Mediterranean Baked Fish

Gather these simple ingredients – I promise you probably have most already! The magic happens when they all come together:

• 4 fish fillets (about 6 oz each) – cod, tilapia, or halibut work beautifully
• 2 tbsp olive oil – the good stuff, this is where the Mediterranean flavor starts
• 1 lemon, sliced into thin rounds (save a wedge for serving!)
• 2 cloves garlic, minced – fresh is best here, no jarred stuff
• 1 tsp dried oregano – rub it between your fingers to wake up the flavor
• 1 tsp paprika – sweet or smoked, your choice
• 1/2 tsp salt – I use kosher for even seasoning
• 1/4 tsp black pepper – freshly ground makes a difference
• 1/2 cup cherry tomatoes, halved – they burst with flavor while baking
• 1/4 cup Kalamata olives, sliced – that briny punch is everything
• 1/4 cup fresh parsley, chopped – for that bright, herby finish

See? Nothing fancy – just fresh, simple ingredients that sing together. Now let’s make some magic!

How to Make Mediterranean Baked Fish

Ready to transform those simple ingredients into something spectacular? Here’s my foolproof method for perfect Mediterranean baked fish every time. I’ve made this so often I could do it with my eyes closed – but you’ll want to keep yours open for this gorgeous dish!

Step 1: Prep the Fish

First things first – preheat that oven to 375°F (190°C). While it’s warming up, pat your fish fillets dry with paper towels (this helps the seasoning stick better). Arrange them in a single layer in your baking dish – no overlapping! Drizzle with that lovely olive oil, making sure each fillet gets its fair share. Now sprinkle on the minced garlic, oregano, paprika, salt, and pepper. Don’t be shy – give them a gentle rub to make sure every inch gets flavor love.

Step 2: Add Mediterranean Flavors

This is where the magic happens! Tuck those lemon slices around and on top of the fish – they’ll infuse everything with bright citrusy goodness as they bake. Scatter the cherry tomato halves and Kalamata olives around the dish – they’ll roast into little flavor bombs. I like to sneak a few tomatoes underneath the fish too for extra juiciness. The colors alone will make you feel like you’re dining by the sea!

Step 3: Bake to Perfection

Pop your masterpiece into the preheated oven and let it work its magic for 15-20 minutes. You’ll know it’s done when the fish flakes easily with a fork (no rubbery fish allowed!) and the edges are just starting to get golden. The tomatoes should be slightly burst and the kitchen will smell like a Mediterranean dream. Sprinkle with fresh parsley right before serving – that pop of green makes it as pretty as it is delicious!

Tips for Perfect Mediterranean Baked Fish

Want to take your baked fish game to the next level? Here are my go-to tips for making this dish shine every time:

• Dry fish is happy fish: Pat those fillets dry before seasoning – it helps the spices stick and prevents a soggy bake.
• Fresh is best: Swap dried oregano for fresh if you have it, and always use real garlic – it makes all the difference!
• Don’t overcook: Check a few minutes early – fish continues cooking even after it’s out of the oven.
• Let it rest: Give it 2-3 minutes after baking so the flavors settle in beautifully.

Serving Suggestions for Mediterranean Baked Fish

This dish practically begs for simple, fresh sides to complete the Mediterranean vibe! My absolute favorite pairing? Fluffy lemon-herb couscous that soaks up all those delicious pan juices. Roasted zucchini and eggplant make perfect veggie companions – just toss them in olive oil and pop them in the oven alongside the fish. For brighter meals, I’ll whip up a quick Greek salad with crisp cucumbers and feta. And don’t forget crusty bread for mopping up every last bit of that flavorful oil!

Storage and Reheating

Leftovers? No problem! Store your Mediterranean baked fish in an airtight container in the fridge for 2-3 days – though I doubt it’ll last that long! To reheat, the oven’s your best bet at 275°F for about 10 minutes. Microwave works in a pinch, but watch closely – we’re reviving, not rubberizing! Pro tip: those lemony juices make an amazing salad dressing the next day.

Mediterranean Baked Fish FAQs

Can I use frozen fish for this recipe?
Absolutely! Just thaw it completely in the fridge overnight first – and pat it extra dry to remove any excess moisture. I’ve used frozen cod fillets in a pinch and they work great, though fresh fish always has the best texture.

What other herbs work well with Mediterranean baked fish?
This recipe is so versatile! Fresh dill and thyme are my favorite additions when I want to change things up. A sprinkle of za’atar or herbes de Provence can add wonderful complexity too. Really, any Mediterranean-style herbs you love will shine here.

Is there a substitute for Kalamata olives?
Not a fan of olives? No worries! Capers bring that same briny punch, or you can leave them out entirely. Sometimes I’ll add artichoke hearts instead – they soak up all those delicious flavors beautifully while baking.

Nutritional Information

While nutrition can vary based on your specific ingredients and portion sizes, each serving of this Mediterranean baked fish clocks in at around 220 calories with 10g of good fats from that heart-healthy olive oil. You’re getting about 25g of lean protein per fillet too – not bad for a meal that tastes this indulgent! (Just between us, I never count the extra calories from that second helping of crusty bread…) For more great recipes, check out Simply Recipes.

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