This Mediterranean baked fish takes on a simple sauce with tomatoes and capers. Comes together in 35 minutes! It's delicious, plus healthy (low-carb; low-calorie; gluten free). And I have the perfect Mediterranean sides and salads to complete the menu.
Be sure to watch my video below and you'll see how easy it is to make this baked fish.
If you’ve glanced at my Mediterranean diet shopping list (which you should totally print out and use), you’ve already noticed that fish and seafood do take some prominence. In fact, at my house, we try to do a fish dinner twice per week and the options are plenty from lemon baked cod, to salmon kabobs, and even grilled swordfish.
Ah but this saucy Mediterranean baked fish is unique and next level delicious!
Why this Mediterranean Baked Fish Recipe works
The gist, succulent white fish (cod or halibut will work) baked in a fresh tomato sauce with capers and raisins. It’s a delicate, and flavor-packed baked fish that’s a slight nod to my earlier Sicilian-style fish stew. An eastern Mediterranean spice trio --coriander, paprika, and cumin--take it to a new level of delicious.
Best part, this recipe takes 35 minutes start-to-finish!
What to serve with this Mediterranean Baked Fish Recipe
There are plenty of sides and salads that would make the perfect menu along with this baked fish recipe. These few come to mind: Mediterranean grilled zucchini, Greek Roasted Potatoes, Lebanese Rice, Balela Salad, Mediterranean Couscous Salad, or simple Greek Salad.
Because this baked fish is quick to prepare, and should be eaten hot, be sure to prepare your sides and salads before you begin cooking the fish.
Watch How to Make This Baked Fish Fillet Recipe
Mediterranean Baked Fish Recipe with Tomatoes and Capers
- Total Time: 35 minutes
- Yield: Serves up to 6 people
Description
Easy Mediterranean baked fish recipe with tomatoes and capers. A bright, delicate and flavor-packed baked fish that comes together in just 35 minutes! Make your salads and sides before you make the fish.
Ingredients
- ⅓ cup Private Reserve Greek extra virgin olive oil
- 1 small red onion, finely chopped
- 2 large tomatoes, diced (3 cups diced tomatoes. Use quality canned tomatoes, if you like)
- 10 garlic cloves, chopped
- 1 ½ tsp organic ground coriander
- 1 tsp all-natural sweet Spanish paprika
- 1 tsp organic ground cumin
- ½ tsp cayenne pepper (optional)
- 1 ½ tbsp capers
- Salt and pepper
- ⅓ cup golden raisins
- 1 ½ lb white fish fillet such as cod fillet or halibut fillet (wild, if possible)
- Juice of ½ lemon or more to your liking
- Zest of 1 lemon
- Fresh parsley or mint for garnish
Instructions
- Prepare the tomato and capers sauce. In a medium saucepan, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add onions, cook for 3 minutes until it begins to turn gold in color, tossing regularly. Add tomatoes, garlic, spices, pinch of salt (not too much) and pepper, capers, and raisins. Bring to a boil, then turn heat down to medium-low and let simmer for 15 minutes or so.
- Heat oven to 400 degrees F.
- Pat fish dry and season with salt and pepper on both sides.
- Pour ½ of the cooked tomato sauce into the bottom of a 9 ½" x 13" baking dish. Arrange the fish on top. Add lemon juice and lemon zest, then top with the remaining tomato sauce.
- Bake in 400 degrees F heated-oven for 15 to 18 minutes or until fish is cooked through and flakes easily (do not over-cook). Remove from heat and garnish with fresh parsley or mint to your liking.
- Serve hot with Mediterranean grilled zucchini, Greek potatoes, or Lebanese rice. (See other suggestions for sides or salads up in the post)
Notes
- Recipe note: As mentioned earlier in the post, because this is a quick recipe, and the fish must be served hot, be sure to prepare your sides and salads before you bake the fish.
- Recommended for this recipe: Our Private Reserve Greek extra virgin olive oil from organically grown and processed Koroneiki olives.
- From our all-natural and organic spice collections: Coriander, Sweet Spanish Paprika, and Cumin
- SAVE! Try our Greek Extra Virgin Olive Oil Bundle; Create your own 6-pack or 3-pack from our all-natural or organic spices! Or grab our Ultimate Mediterranean Spice Bundle
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Entree
- Cuisine: Mediterranean, Seafood
More Recipes to Try
One-Pan Baked Halibut and Veggies
Greek-Style Braised Eggplant and Chickpeas
I made this tonight. What a great recipe! My husband and I both loved it! Will definitely make this again.
I'm a big fan of your recipes. Thanks so much.
Awesome! Thanks, Joan!
I'm making this tonight (again!) It has easily become my favorite way to bake fish. My fiancé isn't a raisin or caper fan (boo) so I just omit and use pepperocinis instead. Thank you for this dish!
My pleasure! So glad you enjoyed it!
This was a great dish. We used halibut and two cans of cherry tomatoes in place of the fresh. I also couldn't find my paprika, so I subbed Aleppo paper. We served it over a bed of Israeli couscous and a side salad. Even my two picky eaters agreed to have a couple of bites. I take it as a win. Thanks.
Awesome, Heather! Thanks so much for sharing your variation!
A wonderfully tasty and easy fish recipe. Definitely one of my favorites. I've even used the sauce separately over pasta which was super yummy. Thank you for all the great recipes!
Oh wonderful, Sabrina! This sauce would go well with pasta or rice, so glad you gave that a try!
Very easy and very tasty. I used cod and put a little left over pasta that I had in the fridge in the with the sauce and served it all with some simple steamed and buttered leeks. I will certainly cook it again.
That sounds wonderful, Helen! Thanks for sharing!
This dish is so flavorful! The raisins added a lovely sweetness to the bite alongside the saltiness from the capers and heat from the cayenne. I used red snapper that I needed to cook and had to adjust the cook time to accommodate the thickness and denseness of the fish. I, too, tossed linguini with the sauce and plated the fish on top. I wish it had more sauce to eat with crusty bread bites. Very satisfying and easy dish!!
Sounds wonderful, Sheila! Thanks for sharing!!
I have Mahi Mahi in the freezer. Would this be ok to use? Not a delicate fish. More meaty.
I think that would work! Just adjust the cooking time accordingly.
Have not tried this YET but planning on it but need to ask a silly question before hand. Since fresh tomatoes are pitiful these days, would it be ok to use whole peeled canned tomatoes. Usually use 28 oz. San Marzano that measures l lbs.? I don't want the fish to be swimming in it and drowning in tomatoes. Want to use it for a dinner guest.
Served the chicken souvlaki the other night and it was delicious! Thanks for your delicious recipes!
Hi, Brenda! You could absolutely use the canned tomatoes. I have done so in the past, and have not had any issues. I'd recommend dicing them first, though. Hope that helps!
Will do that. Thank you for responding!
I am not a huge fish fan but having bought some cod I needed a recipe that wasn't too fishy! I reduced the amount of garlic & used sultanas, what a revelation they were, then followed your recipe exactly. When cooked I plated the cod & tossed some linguine in the sauce, it was delicious. Thank you.
Awesome! Thank you so much for trying this recipe!
It sounds like an amazing recipe! Going to try it this evening. It seems like a fair amount of garlic, and since my wife is a tad sensitive to it, we're wondering how important it is to use the full amount.
You can use whatever amount is suitable to you and your wife. The amount is not absolutely critical, here! Hope you enjoy the recipe!
Best fish dish I’ve ever made - and super easy too. Excellent. Can’t wait to do it again!
Only changes I made were I subbed in a little celery for some of the onion and used regular raisins because that’s what I had.
Thanks for sharing, Danielle!
This recipe is amazing! love love love! I added extra capers because I'm a nut for them. Also, I used halibut.
Thanks so much, Erin! So glad you liked this one!
this is the best fish recipe I have ever made! I was skeptical about raisins with tomatoes and the spices, but it was delicious! Sweet and savory. I used wild caught haddock and whole canned tomatoes, which worked out very well. In the future I would use fresh tomatoes. I like fresh fruits and vegetables over canned variety. I omitted the capers because I didn't have any. This is going in my "make again" recipe box. Thank you. I look forward to more recipes from you.
So glad to hear it, Kathi! Thanks for giving it a try
Ohhhh only wow ???
I decided to make it this morning without golden raison and took the normal paprika (so you won't have to answer my 2 others questions I post before) ?
This is absoluty DELICIOUS ???
So so good, the sauce is perfect, full of flavor !!!!
I made it with haddock fish and turn out perfect.
This is a restaurant recipie ??? Don't hesitated to do it !!!
Thanks so much !!
Now looking for another recipies of yours to make, Thankssssss
Oupsss I forgot to ask...
"all-natural sweet Spanish paprika"
Is it normal paprika or smoked paprika ?
I have both (not spanish one) and was wondering which one ?
Thanks again !
It's the regular paprika (not smoked) 🙂
I made this with smoked paprika and it was awesome.
Yay! Thanks for sharing, Kelly
Wow so happy to discover your recipies today !!! Looks so good ?
I plan to do this recipie this week but I don't have any golden raisin. Can I replace it with dried prune that I have ? Or dried dates ? Or I have fresh green raisin too ? Looking for a susbtitute ?
Or I just just don't put any golden raisin and it will turn out good ?
Thanks so much !!!
Hello from Quebec ?
Hi, Karine! I would just omit the golden raisons if you don't have them on hand. Enjoy!
Thanks Suzy for answering my message ?
No problem 🙂
Quick to make
My husbands a chef and even he said it was absolutely delicious!!!
Make it people, you won’t regret it!!
That means a lot, Anna! Thank you!!
You can't go wrong with lemon and tomatoes (my faves), and the raisins and spices I think made it truly Mediterranean. If only I could have sat by the sea with my dish enjoying the warm breezes and blue skies. Sigh. A girl can dream, can't she?:)
Sounds like a great dream, to me!!!