Baked fish with tomatoes and olives is sorta Italian, sorta Mediterranean, and completely easy and impressive. Works wonderfully on crazy weeknights as well as dinner parties.
When you not only want but NEED and insanely easy something to make for a quick weeknight dinner or an impressive weekend dinner for friends, this lovely baked fish with tomatoes and olives is what you should make. Everything is roasted on a single baking sheet, making for little fuss before dinner and almost no mess to clean up afterward. And it’s not only healthy and delicious but endlessly variable, accommodating just about any combination of ingredients you crave or just happen to have on hand. (Check out the Variations beneath the recipe.) The title of the cookbook where we found this recipe is Small Victories, and indeed, this recipe is a small victory for dinner hour everywhere.–Angie Zoobkoff
Baked Fish with Tomatoes and Olives
- Quick Glance
- 15 M
- 45 M
- Serves 4
- 1 shallot, thinly sliced
- 1 garlic clove, thinly sliced
- 2 pints cherry tomatoes, left whole if small and halved if large
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt
- Four (6-ounce) pitted black olives
- 1/2 cup pitted black olives
- A small handful chopped fresh Italian parsley, chives, and/or basil
- 1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- 2. Scatter the shallot, garlic, and tomatoes on the prepared baking sheet. Drizzle with 1/4 cup olive oil and sprinkle with 1 teaspoon salt. Use your hands to mix everything together.
- 3. Roast the mixture until the tomatoes start to wrinkle and give off some of their juices and the juices are bubbling, about 20 minutes. If you’re making this with not-great tomatoes (i.e., it’s January and not July), you may want to roast the tomatoes for another 10 to 15 minutes to really concentrate and intensify the flavors when tomatoes are out-of-season or otherwise lackluster.
- 4. Take the baking sheet out of the oven and give the tomato mixture a stir. Place the flounder fillets on top of the mixture in a single layer (it’s okay if they overlap a little bit). Drizzle the fish with 2 tablespoons olive oil and sprinkle evenly with 1 teaspoon salt. Scatter the olives on top of the fish and put the baking sheet back in the oven. Roast until the fish is opaque and flakes easily when poked with a fork or a paring knife, 10 to 15 minutes longer.
- 5. Sprinkle the herbs on top of the baked fish. Serve immediately. It’s okay if the fish falls apart when you serve it. Just consider that part of the dish’s rustic beauty.
Baked Fish Variations
- For a slightly Moroccan version, add a pinch of saffron threads, 1/2 teaspoon ground cumin, and a small handful of chopped dried apricots to the tomato mixture before roasting. Use Moroccan olives and sprinkle with mint and/or cilantro. Serve with couscous.
- For a Greek version, add 1 teaspoon dried oregano to the tomato mixture before roasting and use Greek olives. Sprinkle the fish with dill and/or parsley and squeeze a little lemon juice or drizzle with a little bit of red wine vinegar right before serving.
- For a Spanish version, add 1 teaspoon hot pimentón (Spanish smoked paprika) and a some drained, sliced, jarred Piquillo peppers to the tomato mixture before roasting. Use Spanish olives.