Ingredients:

  • 1.5 lbs (680g) white fish fillets (cod, haddock, or sea bass)
  • 1 pint (approx. 570g) cherry tomatoes, halved
  • ½ cup (75g) Kalamata olives, pitted and halved
  • 4 cloves garlic, minced
  • ¼ cup (60ml) extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
  • 1 tablespoon chopped fresh basil (or 1 teaspoon dried)
  • ½ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • Lemon wedges, for serving

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a small bowl, combine halved cherry tomatoes, olives, minced garlic, olive oil, lemon juice, oregano, basil, and red pepper flakes (if using). Season with salt and pepper.
  3. Spread the tomato mixture evenly in the baking dish.
  4. Place the fish fillets on top of the tomato mixture.
  5. Season the fish fillets with salt and pepper.
  6. Bake for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  7. Serve immediately with lemon wedges.