Mediterranean Baked Fish with Tomatoes and Capers (20 Min)
Tender white fish baked with burst cherry tomatoes, briny capers, and lemon. A light, flavorful Mediterranean dinner ready in 20 minutes with one baking dish.
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Cooking tools:
- Instant-read thermometer
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Fork
- Measuring spoon
- Paper towel
Ingredients
- 1 1/2 lb (680 g) white fish fillets (cod, sea bass, halibut, or snapper)
- 2 tablespoons olive oil, divided
- 3 cups (450 g) cherry tomatoes, halved
- 1/4 cup (35 g) capers, drained
- 1/3 cup (45 g) pitted Kalamata olives, halved (optional)
- 4 cloves garlic, thinly sliced
- 1 small red onion, thinly sliced
- 1 lemon, thinly sliced
- 1/2 teaspoon red pepper flakes
- Salt
- black pepper
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, torn
- Crusty bread or cooked couscous, for serving
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