Baked fish with tomatoes, olives and capers
Enjoy a delightful and healthy meal with our Baked Fish with Tomatoes, Olives, and Capers recipe. This dish features tender white fish baked to perfection with fresh cherry tomatoes, briny olives, tangy capers, and aromatic thyme, all drizzled in olive oil and vinegar for an irresistible flavor. Perfect for any occasion, it's a delicious way to incorporate more seafood into your diet!
- 19 Apr 2025
- Cook time 15 min
- Prep time 10 min
- 4 Servings
- 7 Ingredients
Baked fish with tomatoes, olives, and capers is a delicious and healthy dish that's perfect for any weeknight dinner. This Mediterranean-inspired recipe combines tender white fish with the rich flavors of cherry tomatoes, olives, and capers, all enhanced by fresh thyme and a splash of olive oil and vinegar. Not only is this meal flavorful and nutritious, but it is also simple to prepare, making it a great choice for both beginner and seasoned cooks.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C).
Rinse the white fish fillets under cold water and pat them dry with paper towels. Arrange the fish in a single layer in a baking dish.
In a medium bowl, combine the halved cherry tomatoes, olives, capers, and chopped fresh thyme.
Drizzle the olive oil and vinegar over the fish fillets in the baking dish. Season the fish with salt and pepper to taste.
Spoon the tomato, olive, and caper mixture evenly over the fish fillets, making sure the vegetables are well-distributed.
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
Remove the baked fish from the oven and let it rest for a few minutes. Serve the fish topped with the baked cherry tomato mixture and any pan juices.
For an extra touch of freshness, you can garnish with additional fresh thyme or a squeeze of lemon juice.
Tips:
- Choose fresh, high-quality fish.: For the best results, select fresh white fish like cod, haddock, or halibut from your local market.
- Adjust the cooking time.: Depending on the thickness of your fish fillets, you may need to adjust the baking time. Thicker fillets may require a few extra minutes in the oven.
- Use the right olives.: Opt for pitted olives like Kalamata or Castelvetrano for added convenience and flavor.
- Enhance the flavor.: For an extra burst of flavor, add a splash of white wine or a squeeze of lemon juice before baking.
- Rest before serving.: Allow the fish to rest for a couple of minutes after baking to let the flavors meld together.
This baked fish with tomatoes, olives, and capers recipe delivers a delightful combination of flavors that is both satisfying and nutritious. The simplicity of the dish belies its depth of taste, ensuring it will become a favorite in your household. Serve it alongside a fresh green salad or a crusty piece of bread to soak up the delicious juices, and you will have a meal that's as impressive as it is easy to make.
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 280kcal | 14% |
| Protein | |
| Protein 33g | 22% |
| Carbohydrates | |
| Carbohydrates 4.80g | 1% |
| Fiber 2.04g | 5% |
| Sugar 1.84g | 2% |
| Fat | |
| Fat 20g | 24% |
| Saturated 3.18g | 11% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 99ug | 11% |
| Choline 120mg | 22% |
| Vitamin B1 0.27mg | 22% |
| Vitamin B2 0.23mg | 17% |
| Vitamin B3 6mg | 35% |
| Vitamin B6 0.57mg | 33% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 1.70ug | 71% |
| Vitamin C 10mg | 11% |
| Vitamin E 1.24mg | 8% |
| Vitamin K 8ug | 6% |
| Minerals | |
| Calcium, Ca 99mg | 7% |
| Copper, Cu 0.26mg | 29% |
| Iron, Fe 2.76mg | 25% |
| Magnesium, Mg 70mg | 16% |
| Phosphorus, P 480mg | 38% |
| Potassium, K 730mg | 22% |
| Selenium, Se 22ug | 40% |
| Sodium, Na 480mg | 32% |
| Zinc, Zn 1.89mg | 17% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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