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Mediterranean Baked Fish with Tomatoes & Olives

Seared golden on the outside, steaming and flaky within — this is the kind of fish dinner that makes a Tuesday feel like a trip to the coast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Course
Ingredients Method Notes

Ingredients
  

For the fish:
  • 2 –4 white fish fillets basa, cod, halibut, or snapper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp neutral oil for searing
For the base:
  • 1 cup cherry tomatoes halved
  • ½ cup olives Kalamata or black, pitted
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Fresh herbs parsley, thyme, or oregano, to finish
To finish:
  • 1 –2 tbsp butter cut into small pieces

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Pat the fillets thoroughly dry with paper towels.
  3. Combine garlic powder, paprika, salt, and pepper. Season both sides of each fillet.
  4. Heat oil in an oven-safe skillet over high heat. Sear fillets for 2 minutes per side until golden. Remove and set aside.
  5. In the same skillet, warm olive oil over medium heat. Add garlic and cook 30 seconds, then add tomatoes and olives. Sauté for 3–4 minutes until the tomatoes soften. Season lightly.
  6. Nestle the seared fillets on top of the tomato mixture. Dot with small pieces of butter.
  7. Bake for 10–12 minutes, or until the fish flakes easily and the internal temperature reaches 145°F (63°C).
  8. Finish with fresh herbs and serve directly from the pan.

Notes

If your skillet isn't oven-safe, transfer to a greased or parchment-lined baking sheet before baking.
For a spicy version, add ½ tsp chilli flakes to the tomatoes while sautéing.
Capers can replace olives for a lighter, brinier flavour.
Leftovers keep for 2–3 days refrigerated. Reheat gently in a low oven or covered pan — avoid the microwave.
Thin fillets may only need 7–8 minutes in the oven. Check early.