Name: Easy Baked Fish Cherry Tomato Olive Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2-4 servings
Ingredients: 1 large fish fillet (such as salmon, cod, or tilapia, about 6-8 ounces per person); 1 teaspoon paprika; 1 teaspoon Italian seasoning; 1 teaspoon Cajun seasoning (or Old Bay/Creole seasoning); ½ teaspoon chili flakes; 1 teaspoon fish seasoning (optional, but recommended for an extra layer of flavor); ½ teaspoon salt; ½ teaspoon black pepper; 3 tablespoons cooking oil (such as olive oil or vegetable oil); 2 cups cherry tomatoes, halved; ¼ cup olives (Kalamata or any other brine-cured olive you prefer), pitted and halved; 2 sprigs fresh parsley, finely chopped; 2 sprigs fresh thyme, leaves stripped from stems; 3 cloves garlic, minced or finely diced; ½ teaspoon of the combined mixed seasonings (paprika, Italian, Cajun, chili flakes, fish seasoning, salt, and black pepper) for finishing

Baked fish with cherry tomatoes and olives is a dish that whispers of sunshine and effortless elegance. It’s the kind of meal that transports you straight to a Mediterranean coastline, even on a chilly evening. What is it about this simple yet sophisticated combination that captures our hearts and palates? It’s the way the flaky, tender fish becomes infused with the sweet burst of roasted cherry tomatoes and the briny, savory punch of Kalamata olives. Each forkful is a delightful interplay of textures and flavors, proving that sometimes, the most profound culinary experiences come from the simplest ingredients treated with respect. This baked fish with cherry tomatoes and olives isn’t just dinner; it’s a mini-vacation on a plate, a testament to the power of fresh, vibrant components working in perfect harmony. Get ready to fall in love with this incredibly satisfying and remarkably easy recipe.

Ingredients:

1 large fish fillet (such as salmon, cod, or tilapia, about 6-8 ounces per person)
1 teaspoon paprika
1 teaspoon Italian seasoning
1 teaspoon Cajun seasoning (or Old Bay/Creole seasoning)
½ teaspoon chili flakes
1 teaspoon fish seasoning (optional, but recommended for an extra layer of flavor)
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons cooking oil (such as olive oil or vegetable oil)
2 cups cherry tomatoes, halved
¼ cup olives (Kalamata or any other brine-cured olive you prefer), pitted and halved
2 sprigs fresh parsley, finely chopped
2 sprigs fresh thyme, leaves stripped from stems
3 cloves garlic, minced or finely diced
½ teaspoon of the combined mixed seasonings (paprika, Italian, Cajun, chili flakes, fish seasoning, salt, and pepper) for finishing

Preparing the Fish

Step 1: Seasoning the Fish Fillets

First, let’s get our fish ready. Gently pat your fish fillets dry with paper towels. This is a crucial step as it helps the seasonings adhere better and promotes a nice sear if you choose to pan-sear first, or a crispier skin if baking skin-on. In a small bowl, combine the paprika, Italian seasoning, Cajun seasoning, chili flakes, optional fish seasoning, salt, and black pepper. This blend will be our primary flavor base. Evenly sprinkle this seasoning mixture all over both sides of the fish fillets. Don’t be shy; make sure each fillet is well-coated. You can even gently rub the seasonings in to ensure they are fully incorporated. If you have a bit of extra time, let the seasoned fish rest at room temperature for about 10-15 minutes while you prepare the other ingredients. This allows the salt to start drawing out some moisture and tenderizing the fish.

Building the Flavor Base

Step 2: Sautéing the Aromatics and Tomatoes

Now, let’s build a flavorful base that will cook with our fish. Grab a large oven-safe skillet or a baking dish that’s large enough to hold your fish fillets comfortably without overcrowding. If using a skillet, place it over medium-high heat and add 2 tablespoons of the cooking oil. Once the oil is shimmering, add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it. Add the halved cherry tomatoes and the pitted, halved olives to the skillet. Sauté these for about 5-7 minutes, stirring occasionally, until the tomatoes start to soften and release their juices, and the olives become slightly warmed and fragrant. If you’re using a baking dish and not pre-searing, you can skip the skillet step and add the garlic, tomatoes, and olives directly to the baking dish later, but sautéing them first intensifies their flavors. If you opted for the skillet, ensure the bottom is mostly covered with this tomato-olive mixture.

Assembling and Baking

Step 3: Adding the Fish and Herbs

Carefully nestle the seasoned fish fillets into the skillet amongst the tomatoes and olives. If you used a baking dish, arrange the sautéed mixture at the bottom and place the seasoned fillets on top. Now, let’s add some fresh aromatics. Distribute the leaves from the fresh thyme sprigs over the fish and the tomato mixture. Sprinkle half of the finely chopped fresh parsley over everything. This will infuse a wonderful fresh herbaceousness into the dish as it bakes. Drizzle the remaining 1 tablespoon of cooking oil over the fish and the vegetables. This helps everything cook evenly and prevents drying out. At this stage, if you notice the skillet looks a little dry, you can add a splash of white grape juice or water (about ¼ cup) to create a little steam and prevent sticking.

Step 4: Baking to Perfection

Preheat your oven to 400°F (200°C). Place the oven-safe skillet or baking dish into the preheated oven. Bake for approximately 12-18 minutes, depending on the thickness of your fish fillets and the type of fish. The fish is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The cherry tomatoes should be burst and tender, and the olives will have softened beautifully. Resist the urge to overcook, as this can make the fish dry. You’ll want a perfectly flaky and moist fillet. Keep an eye on it during the last few minutes of baking.

Finishing Touches

Step 5: Garnishing and Serving

Once the fish is cooked through and the vegetables are tender, carefully remove the skillet or baking dish from the oven. Take the remaining ½ teaspoon of the mixed seasoning blend you created earlier and sprinkle it lightly over the top of the fish and the vegetable mixture. This adds a final burst of flavor and visual appeal. Garnish generously with the remaining fresh parsley. The vibrant green of the parsley will contrast beautifully with the rich colors of the tomatoes and olives. Let the dish rest for a minute or two before serving. This allows the juices to redistribute, resulting in a more succulent fish. Serve the baked fish fillets directly from the skillet or dish, spooning the delicious cherry tomato and olive mixture over the top. This dish is fantastic served on its own, or with a side of crusty bread for soaking up the flavorful juices, or even with a simple rice pilaf or quinoa. Enjoy the delightful combination of tender fish, sweet tomatoes, briny olives, and aromatic herbs!

Conclusion:

You’ve now mastered the art of creating the delicious Baked Fish with Cherry Tomatoes and Olives! This recipe is not only incredibly flavorful but also remarkably simple to prepare, making it perfect for a weeknight dinner or an elegant meal for guests. The flaky fish, bursting cherry tomatoes, and briny olives create a harmonious blend of tastes and textures that are truly satisfying. We hope you enjoy making and serving this delightful dish as much as we do!

For serving suggestions, this dish pairs beautifully with a side of fluffy couscous, a simple green salad, or crusty bread to soak up the wonderful juices. When it comes to variations, feel free to experiment with different types of white fish like cod, halibut, or snapper. You can also add a pinch of red pepper flakes for a touch of heat, or a sprinkle of fresh herbs like oregano or parsley just before serving. Don’t hesitate to get creative and make this recipe your own. Happy cooking!

Frequently Asked Questions about Baked Fish with Cherry Tomatoes and Olives:

Can I use frozen fish for this recipe?

Yes, you can use frozen fish. Ensure you thaw it completely according to package instructions before baking. Pat it dry thoroughly with paper towels to ensure a good sear or nice texture when baked.

What kind of olives work best?

Kalamata olives are a popular choice for their rich flavor, but you can also use Castelvetrano, Gaeta, or even standard pitted black olives. The key is to use olives you enjoy the taste of, as their saltiness is an important component of the dish.

How long does the Baked Fish with Cherry Tomatoes and Olives keep in the refrigerator?

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the oven or on the stovetop to maintain the best texture.