Fish with Tomatoes Olives

This baked fish dish loaded with cherry tomatoes and olives brings Mediterranean flair right to your table. You'll get tons of flavor with hardly any work. The mix of herbs, juicy tomatoes, and tangy olives makes an amazing sauce that works perfectly with the lightly seasoned fish.

I came up with this meal one night when I was super busy but wanted something that would wow anyone eating it. Now I make this whenever company comes over and I don't want to be stuck cooking all day.

Ingredients

• Fish fillets: Go for mild white fish such as halibut or cod that'll give you that nice flaky texture
• Paprika: Gives your fish a hint of smoke and a pretty reddish color
• Italian seasoning: This mix of herbs brings all those Mediterranean smells and tastes
• Cajun seasoning: Adds just enough spice without taking over the mild fish taste
• Chili flakes: Put in more or less depending on how spicy you like things
• Fish seasoning: You can skip this if you want, but it really brings out the fish's natural taste
• Cherry tomatoes: Look for bright, hard ones that'll pop with sweetness when they cook
• Olives: Try Kalamata or a variety mix for that rich salty punch
• Fresh herbs: Thyme and parsley add freshness and wonderful scents
• Garlic: Gives your sauce that must-have richness and flavor
• Butter: Melts everything into a smooth, rich sauce

Step-by-Step Instructions

Make Your Spice Mix:

Stir together oil with paprika fish seasoning Cajun seasoning Italian seasoning chili flakes salt and pepper in a bowl until everything's mixed well. This tasty coating will make a flavorful outside on your fish while matching nicely with the tomatoes and olives. Save a teaspoon for your tomatoes.

Coat Your Fish:

Rub both sides of your fish fillets with plenty of the spice mix using your fingers to make sure it's evenly spread. The oil helps the spices stick and keeps your fish from getting stuck to the pan.

Quick-Cook the Fish:

Get a pan nice and hot over medium heat. Put your spiced fish in and cook just for a minute on each side. We're not trying to cook it all the way through yet – just getting some nice color and locking in the flavors. Your fish should look nicely browned.

Fix Up the Tomato Mix:

After taking out the fish use the same pan to cook cherry tomatoes olives chopped garlic fresh herbs that saved teaspoon of seasoning and some water. Cook for around three minutes while stirring often. The tomatoes will start to soften and let out their juices which makes the start of a wonderful sauce.

Put It All Together:

Put the fish back in the middle of the pan surrounded by all the tomato mixture. Top the fish with pieces of butter that will melt while baking to make a rich sauce. Move everything to the oven making sure your pan can handle the heat or switch everything to a baking dish.

Finish in the Oven:

Cook at 400°F for just 10 minutes until your fish turns white and breaks apart easily with a fork. By now the tomatoes will have burst open making a bright sauce made even better by the melted butter and juices from the fish.

Pin it

This meal always takes me back to warm evenings in little Mediterranean seaside towns where you can get super fresh fish and tomatoes that taste like they've been soaking up sunshine all day. The olives are my little trick in this dish – they add that special salty kick that makes everyone ask what my secret is.

Choosing the Right Fish

Though this works well with almost any fish I really like using snapper cod halibut or sea bass. They've got that mild taste that goes so well with the bold tomato and olive mix. Fish pieces about 1 inch thick work best since they stay juicy while baking. If you're using something thinner like tilapia just cut down the baking time by 2-3 minutes so it doesn't dry out.

Make It Your Own

Feel free to switch things up based on what you like or what you have at home. Don't have olives? Try capers instead for that same salty punch. Want it hotter? Throw in more chili flakes or add some chopped jalapeño to your tomato mix. Need something more filling? Put some thin potato slices under the fish and cook it 15 minutes longer or mix some white beans into your tomatoes for extra protein and heartiness.

Serving Suggestions

This colorful dish needs sides that work with it but don't steal the show. A nice chunk of crusty bread works great for soaking up all that tasty sauce. For a full dinner serve it with some rice couscous or roasted potatoes. A simple green salad with lemon dressing gives a nice fresh contrast to the rich fish flavors.

Pin it

Give this Mediterranean-style fish a try and watch everyone at the table smile!

Frequently Asked Questions

→ What kind of fish should I use?

This works great with firm, mild white fish like cod, snapper, halibut, or sea bass. They keep their form when cooked and taste good with the tomato mixture. Salmon is another tasty option if you want a stronger flavor.

→ Can this meal be prepped earlier?

You can get the veggies and seasoning mix ready ahead. But for the best texture and taste, it’s a good idea to cook the fish fresh, as reheating could dry it out.

→ What sides go well with this?

This dish goes well with crusty bread, rice, or couscous to soak up the sauce. For veggies, toss together a green salad, roasted veggies, or steamed greens like broccoli.

→ Can I swap fresh herbs for dried?

Sure, dried herbs work if fresh ones aren’t handy. Use about one-third of the fresh amount, so around 1/2 teaspoon of dried parsley or thyme. Fresh herbs, though, are best for bringing out fresh flavors in this dish.

→ What’s a good substitute for olives?

Not an olive fan? Go for capers to keep the salty flavor. You can also use diced bell peppers or artichoke hearts for added texture and sweetness without the briny taste. Just add more cherry tomatoes for simplicity.

→ When is the fish perfectly cooked?

The fish is done when it’s opaque and flakes easily with a fork. At 400°F, about 10 minutes works for fillets about 1-inch thick. Adjust time if your fish is thinner or thicker.