Mediterranean Baked Fish with Herb-Infused Tomatoes and Olives
Ingredients:
4 fillets of white fish (such as cod or tilapia)
2 cups cherry tomatoes, halved
1 cup Kalamata olives, pitted and halved
1/4 cup olive oil
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
Salt and pepper to taste
Fresh parsley, chopped for garnish
Lemon wedges for serving
Directions:
Preheat the oven to 375°F (190°C). In a large baking dish, combine the cherry tomatoes, Kalamata olives, olive oil, minced garlic, oregano, thyme, salt, and pepper. Toss to coat the vegetables evenly.
Place the fish fillets on top of the tomato and olive mixture, and season the fish with salt and pepper. Spoon some of the tomato and olive mixture over the fish.
Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
Remove the foil and bake for an additional 5-10 minutes to allow the top to brown slightly.
Garnish with fresh parsley and serve with lemon wedges on the side.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 4 servings