Herby Baked Fish with Green Olives
Tender baked white fish tucked into a citrusy bed of lemon with a bright herb and green olive topping, delivering a fresh Mediterranean aroma and a briny, juicy bite in every forkful.
Ingredients
- White fish fillets, 4 pieces (about 6 oz each)
- Green olives, pitted and halved, 1/2 cup
- Fresh parsley, finely chopped, 1/4 cup
- Fresh dill, finely chopped, 2 tablespoons
- Garlic, minced, 3 cloves
- Lemon, thinly sliced, 1 large
- Extra-virgin olive oil, 3 tablespoons
- Sea salt, 1/2 teaspoon
- Freshly ground black pepper, 1/4 teaspoon
- Cherry tomatoes, halved, 1 cup
- Optional garnish, extra parsley or dill, 2 tablespoons
- Lemon wedges for serving, 4 to 6 wedges
Instructions
- Preheat the oven to 400°F (200°C). Lightly oil a shallow baking dish.
- In a bowl, combine olive oil, parsley, dill, garlic, sea salt, and black pepper. Stir in the green olives and cherry tomatoes until coated.
- Lay the lemon slices across the bottom of the prepared baking dish to form a citrusy bed.
- Place the fish fillets on top of the lemon slices. Spoon the olive and herb mixture evenly over the fish.
- Bake for 12 to 15 minutes, until the fish is opaque and flakes easily with a fork.
- Remove from the oven, rest for 3 to 4 minutes, then drizzle with a little extra olive oil.
- Garnish with extra herbs, add lemon wedges, and serve warm with your favorite sides.
Notes
- Use fillets of even thickness for consistent cooking.
- Taste the olive mixture and adjust salt as needed, olives can vary in brininess.
- Line the dish with parchment for easier cleanup.
- For extra moisture, add 2 tablespoons low-sodium vegetable broth to the dish before baking.
Find it online: https://tastyze.com/herby-baked-fish-with-green-olives/