Loaded with bright Mediterranean flavors, this baked white fish is seasoned with oregano and garlic and a mixture of tomatoes, olives, and red onions. Ready in about 25 minutes! Be sure to check out my fish tips and the video for how to make this recipe below!
Baked white fish is one of the easiest and fastest dinners you can make on a busy weeknight.
This simple recipe is featured in my roundup of 25+ fish recipes anyone can make! Here, the fish fillet takes on a tasty mixture of tomatoes, olives, garlic and red onions, which bathes the fish with fresh and bright Mediterranean flavors. Best part, it takes only 15 minutes or so in a high-heated oven!
Serve it with lemon rice, couscous or your favorite grain + a big salad like Greek salad or even black eyed pea salad.
If you’re new to cooking fish, let’s cover a few basics and some tips…
What is white fish?
When a recipe calls for white fish, what kind of fish should you buy? Unlike a rich and oily fish such as salmon or tuna, white fish refers to mildly flavored fish that has a subtle hint of sweetness and colorless, flaky flesh. It is readily available wherever you travel. If you’ve had fish-n-chips at a local restaurant, you’ve had white fish.
Cod, halibut, grouper, snapper, sea bass, and haddock are all examples of white fish, and any of them will work in this recipe as long as you are working with a fillet.
A few tips for buying fish
Buying fish can be intimidating if you haven’t done it often. But whether you’re a beginner or an experienced chef, it is never a bad idea to ask your fishmonger for recommendations, tell them what you’re making and they will guide you. And they can also typically advice you on the freshness and quality of the fish.
Generally speaking, look for white fish that is firm-fleshed and the color should be translucent to light pink. To me, one of the giveaways is how your fish smells. It should not have a terribly strong odor.
Do not discount frozen fish. Frozen wild fish that is processed fresh and flash frozen can be a great option. The fish should be frozen solid (no trace of liquid), and check the label for additives. This Washington Post Article talks about sodium tripolyphosphate, which is a chemical that is used to retain moisture of the frozen fish. It also adds weight, essentially increasing your cost and decreasing your experience.
Baked White Fish: Step-by-Step
(print-friendly recipe below)
Like I said, this is one of the easiest dinners you’ll make. There really are three main steps to making this Mediterranean fish recipe: season the fish fillet, add the tomato and olives mixture, and bake! Here is how it goes, step-by-step (and you can also watch the video below in the recipe card):
- Season the fish
Pat your fish dry and season with kosher salt and black pepper on both sides. Squeeze a little lemon juice on top.
- Make the tomato and olive mixture
In a bowl, combine halved cherry tomatoes (about 8 ounces), chopped olives, and minced red onion. Add a pinch of kosher salt and black pepper, and more of the thyme, oregano and garlic. Drizzle a bit of extra virgin olive oil and toss to combine. - Assemble and bake
Top the white fish fillet with the tomato and olive mixture and bake in a 425 degrees F heated-oven for about 15 minutes or until the fish flakes easily.
How can you tell if your fish is cooked?
Fish cooks quickly. Whether you’re making salmon, baked cod, or halibut, it’s important to pull the fish out of the oven at the right time so it does not overcook and become too dry.
In the case of baked white fish, it will take about 15 minutes or so to bake at 425 degrees F. This will somewhat depend on how thick the fish is, so you can start checking a little bit earlier. Stick a fork in the thickest part of the fish and gently twist it, it should flake easily and the flesh should look white rather than a greyish opaque (which is what it looks like raw).
More easy fish recipes to try
Mediterranean Lemon-Garlic Haddock
Greek shrimp with tomatoes and feta
Craving more? Browse our fish recipes, top Mediterranean diet recipes, or all Mediterranean Recipes
Visit Our Shop to browse quality Mediterranean ingredients including olive oils and spices!
Mediterranean Baked White Fish
Ingredients
- 1 ½ lb white fish fillet such as cod or halibut, (1 to 1 ½ in thickness)
- Kosher salt and ground black pepper
- Extra virgin olive oil
- Juice of ½ lemon more for later
- 8 ounces cherry tomatoes, halved
- 3 ounces pitted olives, halved (I used a combination of kalamata olives and green olives)
- 3 tablespoons minced red onion
- 4 to 5 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 2 teaspoons dried oregano
Instructions
- Heat the oven to 425 degrees F.
- Pat the fish dry and season with salt and pepper on both sides. Brush a 9 ½ x 13-inch baking dish with a little extra virgin olive oil and put the fish in it. Squeeze ½ lemon juice all over the top of the fish.
- In a medium mixing bowl, combine the tomatoes, olives, onions, garlic and spices. Add a very small pinch of salt and ground pepper. Add a generous drizzle (about 3 tablespoons extra virgin olive oil) toss to combine.
- Pour the tomato and olive mixture over the fish.
- Bake in the heated oven for 15 to 20 minutes (this will depend on the thickness of your fish).
- Remove from the heat and serve.
Video
Notes
- Remember that fish cooks quickly. You can begin to check if the fish is done before the 15-minute mark. Carefully insert a fork at the thickest part of the fish and twist gently, the fish is ready when it flakes easily.
- Serve with lemon rice, couscous, or your favorite grain. Try adding a big salad as well.
- Visit Our Shop to browse quality Mediterranean ingredients including extra virgin olive oils and spices.
This is an excellent recipe. Big hit with my parents. I used grape tomatoes and kept them whole. I liked how they burst in my mouth as I ate them.
No need to use oven when it’s too hot. Just simmer tomato mixture in skillet and place fish on t veg mixture and cover with lids until fish flakes. I do this often and also vary veg and find fennel or zucchini work well. Greek seasoning or Aleppo pepper also add flavor.
Thanks for sharing, Trish!
Omg I made this, and it was insanely good. It is crazy that it is this easy to make with the flavor payoff.
Thanks so much for the great review, Kristin!
Made this over the weekend- it was easy to prepare and turned out perfect! Thanks
Delicious, I added capers and a splash of white wine, served over capellini and finished with some crumbled feta, Yum.
Excellent, easy, and healthy.
Delicious is an understatement on this dish! We enjoyed it last night, using cod and adding a can of quartered artichokes. I used black and pimento stuffed green olives. Vibrant, full of flavor and way too easy to prepare for the results you get. I served the dish with garlic bread. Will be in our rotation. Thanks so much!
Delicious!!! Absolutely delicious!
How many days can I keep this in the fridge? I am trying to meal plan.
The recipe is easy to follow. I would just lessen the amount olives since it already overpowers the taste of the fish. I used halibut for this recipe.
Can this dish be premade and frozen?
Hi, Gila. We don’t recommend freezing this one as the flavor and texture can deteriorate over time.
I was stumped what to with our wild caught barramundi filets (tired of same Thai red curry or fish n chips) I came across this recipe and yep I had all the ingredients. It was such and easy delicious dish. My red onion I cut into thin wedges. I added chopped fresh vine ripened truss tomatoes ( didn’t have cherries) I added I chopped red capsicum some olives and strips of sun dried tomatoes. It was a spectacular and delicious meal. We had it over brown rice with steamed pumpkin on the side. Thank you for the recipe I would never have thought of it myself.
What a feast!! Thanks so much, Linda!
Hi Suzy, this recipe looks great and I’m keen to try it. Do you think Moroccan or Israeli(pearl) couscous is best suited with this dish?
Hi, Dushi. Honestly, either would go well with this dish. Enjoy!
What an excellent dish and so incredibly easy. Packed with flavor. Will be keeping this on my rotation. I used fresh Monk Fish- just happened to be on sale at the local market. Thanks so much for such a wonderful recipe 😊
I am making this dish tonight and I know it is going to be delicious. I had a basic recipe in my head but wanted to boost it with more flavour and this recipe does it in spades! Thank you.
white fish recipe