Name: Baked Mediterranean Fish with Tomatoes and Lemon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 4 white fish fillets (cod, haddock, halibut, or sea bass); 1 cherry or grape tomatoes, halved; 1 lemon, thinly sliced; 3 tablespoons olive oil; 2 cloves garlic, minced; 2 tablespoons fresh parsley or basil, chopped; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Why You’ll Love This Recipe

This recipe is bursting with fresh, vibrant flavors that perfectly complement mild, flaky fish. Baking keeps the fish moist and tender while allowing the tomatoes and lemon to release their juices, creating a natural sauce. It’s also healthy, easy to prepare, and requires minimal cleanup since it’s cooked all in one pan.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

White fish fillets (such as cod, haddock, halibut, or sea bass)
Cherry or grape tomatoes
Lemon
Olive oil
Garlic, minced
Fresh parsley or basil
Dried oregano
Salt
Black pepper

Directions

Preheat the oven to 400°F (200°C).
Pat the fish fillets dry with paper towels and season both sides with salt and pepper.
Arrange the fish in a lightly oiled baking dish.
Halve the tomatoes and scatter them around the fish.
Thinly slice the lemon and lay a few slices over the fish; squeeze some juice from the remaining slices over everything.
In a small bowl, mix olive oil, minced garlic, and oregano. Drizzle the mixture over the fish and tomatoes.
Bake for 12–15 minutes, or until the fish is opaque and flakes easily with a fork.
Sprinkle with chopped parsley or basil before serving.

Servings and timing

This recipe makes about 4 servings. It takes approximately 10 minutes to prepare and 15 minutes to cook, for a total of around 25 minutes.

Variations

Use salmon or trout for a richer flavor.
Add sliced olives or capers for a briny kick.
Swap parsley for fresh dill for a different herb profile.
Toss in thinly sliced red onions or zucchini for added vegetables.
Drizzle with a little white wine before baking for extra depth.

Storage/Reheating

Store leftover fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F (150°C) oven until warmed through, or enjoy cold as part of a salad. Avoid microwaving for too long, as it can dry out the fish.

FAQs

What type of fish works best for this recipe?

Mild white fish like cod, haddock, halibut, or sea bass work best, but you can use salmon for a richer option.

Can I use frozen fish?

Yes, just thaw it completely and pat it dry before cooking.

Can I prepare it ahead of time?

You can assemble the dish up to a few hours ahead and refrigerate; bake just before serving.

How do I know when the fish is done?

The fish should be opaque and flake easily with a fork; internal temperature should reach 145°F (63°C).

Can I use other vegetables?

Yes, zucchini, bell peppers, asparagus, or spinach can be added.

Is this recipe healthy?

Yes, it’s high in protein, low in fat, and rich in vitamins from the vegetables.

Can I make this dish dairy-free?

It’s naturally dairy-free as written.

Can I cook it in foil packets?

Yes, wrap the fish, tomatoes, and seasonings in foil and bake for easy cleanup.

Can I use dried herbs instead of fresh?

Yes, but use about one-third the amount of dried herbs compared to fresh.

What can I serve with this fish?

It pairs well with rice, couscous, roasted potatoes, or a simple green salad.

Conclusion

Baked Mediterranean fish with tomatoes and lemon is a simple yet elegant dish full of fresh flavors. With minimal prep and just one pan, it’s a healthy, quick, and delicious option for any night of the week. The combination of tender fish, juicy tomatoes, and zesty lemon makes it a dish you’ll want to make again and again