Description
This Easy Mediterranean Baked Fish recipe features tender fish fillets baked with a fragrant blend of fresh herbs, cherry tomatoes, olives, and zucchini. The dish is flavored with thyme, rosemary, oregano, and parsley, then drizzled with olive oil and baked to perfection, creating a light and healthy Mediterranean-inspired meal that’s both simple to make and full of vibrant flavors.
Ingredients
Scale
Fish and Herbs
- 2 fish fillets (cod, tilapia, or halibut)
- 6 sprigs fresh thyme, chopped
- 3 sprigs fresh rosemary, chopped
- 1 teaspoon dried oregano
- 2 teaspoons parsley, chopped or dried
Vegetables
- 1 cup cherry tomatoes, halved
- ½ cup olives, pitted
- 1 medium onion, diced
- 1 zucchini, diced
Seasoning and Oil
- Olive oil (about 2 tablespoons for drizzling)
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it is at the perfect temperature for baking the fish evenly.
- Prepare the fish: Place the fish fillets in a suitable baking dish, making sure they lay flat and are spaced evenly.
- Add herbs: Sprinkle the chopped fresh thyme, rosemary, dried oregano, and parsley evenly over the top of the fish fillets to infuse them with aromatic Mediterranean flavors.
- Arrange vegetables: Surround the fish in the baking dish with the halved cherry tomatoes, pitted olives, diced onion, and diced zucchini for a colorful and flavorful vegetable medley.
- Season and oil: Drizzle the fish and vegetables generously with olive oil, then season with salt and freshly ground black pepper to taste.
- Bake the dish: Place the baking dish into the preheated oven and bake for 20-25 minutes, or until the fish is thoroughly cooked and flakes easily with a fork.
- Serve: Remove from the oven and serve the Mediterranean baked fish hot, garnished with additional fresh parsley if desired for extra freshness and presentation.
Notes
- Use firm white fish fillets like cod, tilapia, or halibut for the best texture.
- Fresh herbs provide brighter flavors, but dried can be used if fresh are unavailable.
- Adjust the baking time based on the thickness of your fish fillets.
- This dish pairs well with a side of couscous, quinoa, or crusty bread.
- Leftovers can be refrigerated and enjoyed the next day but are best eaten fresh.
