Ingredients
Scale
- 1.5 lbs White Fish Fillets (Cod, Halibut, or Sea Bass)
- 1 Red Bell Pepper, sliced
- 1 Yellow Bell Pepper, sliced
- 1/2 Red Onion, thinly sliced
- 1 cup Cherry Tomatoes, halved
- 1/4 cup Kalamata Olives, pitted and halved
- 2 cloves Garlic, minced
- 1/4 cup Olive Oil
- 2 tbsp Lemon Juice
- 1 tsp Dried Oregano
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- Fresh Parsley, chopped, for garnish
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a baking dish.
- Step 2: In a large bowl, combine the sliced bell peppers, red onion, halved cherry tomatoes, and halved Kalamata olives. Add the minced garlic, olive oil, lemon juice, dried oregano, salt, and pepper. Toss well to combine.
- Step 3: Spread the vegetable mixture evenly in the prepared baking dish.
- Step 4: Place the white fish fillets on top of the vegetable mixture. Drizzle any remaining dressing from the bowl over the fish.
- Step 5: Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of the fish.
- Step 6: Garnish with fresh chopped parsley before serving. Serve immediately.
Notes
- Store leftover baked fish in an airtight container in the refrigerator for up to 2 days.
- For best results, gently reheat individual portions in a skillet over medium-low heat with a splash of olive oil or broth to prevent drying.
- Serve this flavorful dish alongside couscous or quinoa to soak up all the delicious Mediterranean juices.
- Don't be afraid to add a pinch of red pepper flakes to the vegetable mix for a subtle kick!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American