This Mediterranean baked fish takes on a simple sauce with tomatoes and capers. Comes together in 35 minutes! It’s delicious, plus healthy (low-carb; low-calorie; gluten free). And I have the perfect Mediterranean sides and salads to complete the menu.
Be sure to watch my video below and you’ll see how easy it is to make this baked fish.
If you’ve glanced at my Mediterranean diet shopping list (which you should totally print out and use), you’ve already noticed that fish and seafood do take some prominence. In fact, at my house, we try to do a fish dinner twice per week and the options are plenty from lemon baked cod, to salmon kabobs, and even grilled swordfish.
Ah but this saucy Mediterranean baked fish is unique and next level delicious!
Why this Mediterranean Baked Fish Recipe works
The gist, succulent white fish (cod or halibut will work) baked in a fresh tomato sauce with capers and raisins. It’s a delicate, and flavor-packed baked fish that’s a slight nod to my earlier Sicilian-style fish stew. An eastern Mediterranean spice trio –coriander, paprika, and cumin–take it to a new level of delicious.
Best part, this recipe takes 35 minutes start-to-finish!
What to serve with this Mediterranean Baked Fish Recipe
There are plenty of sides and salads that would make the perfect menu along with this baked fish recipe. These few come to mind: Mediterranean grilled zucchini, Greek Roasted Potatoes, Lebanese Rice, Balela Salad, Mediterranean Couscous Salad, or simple Greek Salad.
Because this baked fish is quick to prepare, and should be eaten hot, be sure to prepare your sides and salads before you begin cooking the fish.
Watch How to Make This Baked Fish Fillet Recipe
Mediterranean Baked Fish Recipe with Tomatoes and Capers
- Total Time: 35 minutes
- Yield: Serves up to 6 people
Description
Easy Mediterranean baked fish recipe with tomatoes and capers. A bright, delicate and flavor-packed baked fish that comes together in just 35 minutes! Make your salads and sides before you make the fish.
Ingredients
- 1/3 cup Private Reserve Greek extra virgin olive oil
- 1 small red onion, finely chopped
- 2 large tomatoes, diced (3 cups diced tomatoes. Use quality canned tomatoes, if you like)
- 10 garlic cloves, chopped
- 1 1/2 tsp organic ground coriander
- 1 tsp all-natural sweet Spanish paprika
- 1 tsp organic ground cumin
- 1/2 tsp cayenne pepper (optional)
- 1 1/2 tbsp capers
- Salt and pepper
- 1/3 cup golden raisins
- 1 1/2 lb white fish fillet such as cod fillet or halibut fillet (wild, if possible)
- Juice of 1/2 lemon or more to your liking
- Zest of 1 lemon
- Fresh parsley or mint for garnish
Instructions
- Prepare the tomato and capers sauce. In a medium saucepan, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add onions, cook for 3 minutes until it begins to turn gold in color, tossing regularly. Add tomatoes, garlic, spices, pinch of salt (not too much) and pepper, capers, and raisins. Bring to a boil, then turn heat down to medium-low and let simmer for 15 minutes or so.
- Heat oven to 400 degrees F.
- Pat fish dry and season with salt and pepper on both sides.
- Pour 1/2 of the cooked tomato sauce into the bottom of a 9 1/2″ x 13″ baking dish. Arrange the fish on top. Add lemon juice and lemon zest, then top with the remaining tomato sauce.
- Bake in 400 degrees F heated-oven for 15 to 18 minutes or until fish is cooked through and flakes easily (do not over-cook). Remove from heat and garnish with fresh parsley or mint to your liking.
- Serve hot with Mediterranean grilled zucchini, Greek potatoes, or Lebanese rice. (See other suggestions for sides or salads up in the post)
Notes
- Recipe note: As mentioned earlier in the post, because this is a quick recipe, and the fish must be served hot, be sure to prepare your sides and salads before you bake the fish.
- Recommended for this recipe: Our Private Reserve Greek extra virgin olive oil from organically grown and processed Koroneiki olives.
- From our all-natural and organic spice collections: Coriander, Sweet Spanish Paprika, and Cumin
- SAVE! Try our Greek Extra Virgin Olive Oil Bundle; Create your own 6-pack or 3-pack from our all-natural or organic spices! Or grab our Ultimate Mediterranean Spice Bundle
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Entree
- Cuisine: Mediterranean, Seafood
More Recipes to Try
One-Pan Baked Halibut and Veggies
Greek-Style Braised Eggplant and Chickpeas
This is very similar to a recipe my mother used to make me many years ago and I would recommend giving this a try using HADDOCK. They tend to be thicker pieces of fish and will have a bit more substance in the mouth. But I’m sure it will be great no matter what fish you choose to use because simply reading the recipe brings back memories and gives me the urge to make it. It will be on my menu this week, guaranteed!
Hi Suzy,
I love your recipes and website so much. Thank you.
Can I make this recipe with frozen cod fillets?
Thanks
Sure! Just be sure to thaw the fillets first.
The most delicious fish I’ve ever had. The sauce is magical with the capers and golden raisins giving it a surprising back-beat. I made it with catfish which is the most under-rated white fish and it came out delicate and moist. But actually I could eat this sauce by itself, it’s so good!
Thank you so much, Robert!
I think my daughter like this . I’m going to make Thanku so much Suzy ??
Hope y’all love it!!
This is a fantastic recipe!! I made this tonight exactly as written. My husband and I both give this 5 stars!
Thank you, Joan! So glad to hear you both loved it!
My favorite fish recipe of all time! I make it again and again and it’s always a huge hit. Easy to make adjustments as needed. The flavors are spectacular.
Thank you so much, Megan!! This IS a great one!!
Just finished this for dinner and it was fantastic! The method of baking it in the sauce makes it impossible to mess up! It came out moist and flavorful.
Love your recipes as I am on a low sodium diet, they are healthy and delicious! The weekly recipes keep me from getting into a rut.
Highly recommended recipe! The combination of raisins and capers worked out perfectly. My boyfriend said that this dish was restaurant quality :).
Wow! That’s awesome to hear! Thanks, Bettina!
This was excellent. I made just for family but are going yo make for company next week.
Thank you, Betty!!
This was really delicious – thank you! I can’t eat dried fruit so added a teaspoon of coconut sugar instead, but otherwise I followed your recipe to the letter. Served with herby baked new potatoes. A real hit with Hubby as well. Your recipe is definitely a keeper! ☺️
Awesome! Thank you for sharing, Nikki!
Without a doubt, one of the most delicious fish recipes I’ve come across in quite some time !
Wow! Thanks so much, Marianne!
Made this today and everyone loved it. Super quick to prep too! Thank you.
Hi Suzy,
Can I make this with Tilapia? I have so enjoyed ALL your recipes that I’ve made. Thank you.
Sure, Debbie. That will work. Keep in mind that if the tilapia is thin, it may cook faster than the times listed here. Enjoy!
Very nice Thanku for your recipe
My pleasure! Enjoy!
Great healthy dish! The capers and seasoning really set this recipe apart.
Thank you! So glad you enjoyed it!
I was very pleased to find this web-site.I wanted to thanks for your time for this wonderful read!!
Thank you so much! Glad you found us!!
I made this last week with swordfish, and served over linguini. I added a little white wine so that I would have a little more sauce for the noodles. It was delicious! The raisins really add something special to this dish. Thank you.
Sounds fabulous, Susi!