A light, vivid Mediterranean dinner: a juicy whole fish baked with olives, cherry tomatoes, and lemon. Minimal effort, one sheet pan, and plenty of aroma from herbs, citrus, and olive oil.
Ingredients
- Whole fish (sea bream or sea bass) — 1 (about 500–700 g (1.1–1.5 lb))
- Pitted olives, mixed green and black — 100–150 g (3.5–5.3 oz)
- Cherry tomatoes — 150–200 g (5.3–7 oz), halved
- Lemon — 1, cut into wedges
- Olive oil — 3–4 tbsp
- Dried herbs (oregano or thyme) — 1 tsp
- Chili flakes — to taste
- Salt and black pepper — to taste
Step-by-Step Recipe
- Prepare the fish: clean, gut if needed, and pat dry. Make 2–3 shallow diagonal slashes on both sides of the skin, then season inside and out with salt and black pepper.
- Preheat the oven to 190°C (374°F). Line a baking sheet with parchment or lightly brush it with olive oil.
- Mix the topping: in a bowl, combine the olives, cherry tomato halves, and lemon wedges. Add the olive oil, dried herbs, and chili flakes, then toss well.
- Transfer the fish to the baking sheet and scatter the olive, tomato, and lemon mixture evenly around it. Spoon the remaining herb oil from the bowl over the fish and vegetables.
- Bake for 20–25 minutes at 180–200°C (356–392°F), until done: the flesh should flake easily and the juices should run clear.
- Serve hot with the roasted tomatoes, olives, and the fragrant pan juices.
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Tips and Variations
- Fish size affects the timing: a 500 g (1.1 lb) fish usually needs about 20 minutes, while a 700 g (1.5 lb) fish is closer to 25 minutes.
- Not keen on heat? Leave out the chili flakes. For a sharper edge, add a little garlic.
- Herbs to use: oregano, thyme, or an Italian herb blend all pair beautifully with white fish.
- To serve: pair with crusty bread, couscous, bulgur, or boiled new potatoes.
Nutritional Value (per serving)
| Item | Amount |
|---|---|
| Calories | 510 kcal |
| Protein | 32 g |
| Fat | 35 g |
| Carbohydrates | 8 g |
| Fiber | 2 g |
| Sodium | 1.2 g |
FAQ
Can I use fillets instead of a whole fish?
Yes. Place the fillets skin-side up over the tomatoes and olives, and bake for 12–15 minutes at 200°C (392°F), until the flesh just starts to flake.
How do I know the fish is done and not dry?
The flesh should flake easily with a fork, the juices should be clear, and the internal temperature at the thickest part should be about 60–62°C (140–144°F). Don’t overbake it.
What can I use instead of olives or cherry tomatoes?
Olives can be replaced with capers, or you can use just one type. Swap the cherry tomatoes for ripe small plum tomatoes, cut into wedges.