25+ Bold and Easy Fish Recipes: Baked White Fish with Tomatoes and Olives
There is something for everyone on my list of easy fish recipes above, but if you're looking for one recipe to get started, this baked white fish with a delicious topping of tomatoes and olives is a good one. Serve this fish over a bed of grains.
3ouncespitted olives,halved (I used a combination of kalamata olives and green olives)
3tablespoons minced red onion
4 to 5garlic cloves,minced
1tablespoonfresh thyme leaves
Heat the oven to 425 degrees F.
Pat the fish dry and season with salt and pepper on both sides. Brush a 9 ½ x 13-inch baking dish with a little extra virgin olive oil and put the fish in it. Squeeze lemon juice all over the top of the fish.
In a medium mixing bowl, combine the tomatoes, olives, onions, garlic and spices. Add a very small pinch of salt and ground black pepper. Add a drizzle of extra virgin olive oil (about 3 tablespoons) and toss to combine.
Pour the tomato and olive mixture over the fish.
Bake in the heated oven for 15 to 20 minutes (depending on the thickness of your fish).
Remove from the heat and serve.
Fish cooks quickly. So, you can check if the fish is done before the 15-minute mark. Carefully insert a fork at the thickest part of the fish and twist gently. Fish is ready when it flakes easily.
Use a meat thermometer. If you would rather be 100% sure that your fish is done, use a meat thermometer. Cooked fish will have an internal temperature of 145 degrees F. Because it will continue to cook once removed from the oven, I like to take it out when it's a few degrees lower than 145 degrees F, and let it finish cooking at room temperature.