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Mediterranean Baked Fish

Mediterranean baked fish with cherry tomatoes, olives, capers, and roasted red peppers—roasted until tender and finished with flaky white fillets. Oven-baked in a single dish for juicy flavor and a bright lemon-parsley finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

White fish fillets
  • 4 white fish fillets cod, halibut, or sea bass, 6 oz each
Cherry tomatoes
  • 2 cup cherry tomatoes halved
Kalamata olives
  • 0.5 cup Kalamata olives pitted and halved
Capers
  • 3 tbsp capers
Jarred roasted red peppers
  • 0.5 cup jarred roasted red peppers sliced
Garlic
  • 6 garlic thinly sliced
Dry white wine or broth
  • 0.25 cup dry white wine or broth
Olive oil
  • 3 tbsp olive oil
Dried oregano
  • 1 tsp dried oregano
Red pepper flakes
  • 0.25 tsp red pepper flakes
Fresh parsley
  • 1 fresh parsley for serving
Lemon wedges
  • 1 lemon wedges for serving
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep and combine
  1. Preheat the oven to 400°F and grease a 9x13 baking dish.
  2. In the baking dish, combine cherry tomatoes, Kalamata olives, capers, roasted red peppers, garlic, dry white wine or broth, olive oil, dried oregano, and red pepper flakes.
  3. Roast the vegetable mixture for 10 minutes, until fragrant and slightly softened.
Bake the fish
  1. Season the fish fillets with salt and pepper, then nestle them into the hot vegetable mixture.
  2. Bake for 12–15 minutes at 400°F until the fish flakes easily with a fork.
Serve
  1. Garnish with fresh parsley and serve with lemon wedges.

Notes

Pro tip: keep the fish fillets nested snugly in the roasted vegetables so they steam gently in the dish for extra moisture. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat at 350°F until warmed through. Freezing is not recommended because white fish can turn dry after thawing. Dietary swap: use skin-on fillets if available for extra protection during baking.