This Baked Mediterranean fish with olives and capers is one of our absolute favorite baked white fish recipe. It’s cooked in a delicious tomato based sauce until tender and flaky. It’s a 30 minute dinner recipe you don’t want to miss! Serve with rice or a chunky sourdough bread to mop up the salty goodness.
Almost all Mediterranean nations consume fish far more frequently than beef, in part because of their proximity to the same coastline. Providing the fish is fresh, locally caught, and simply prepared—often in soups or stews like the Italian cacciucco or the Greek psarosoupa—or simply roasted in the oven with potatoes—Mediterraneans don’t care what kind of fish they eat. In North African and Eastern Mediterranean cuisines, meat typically has a considerably larger role in the dishes, which is where the distinctions across the regions of the basin become more obvious.
One of the great things about making baked fish is that it cooks quickly so you can get a healthy dinner on the table fast.
The exact cooking time varies a little, depending on the thickness of the fish fillets. In a 425 degree Fahrenheit oven the fish will be cooked in 12-15 minutes
Like I said, this is one of the easiest dinners you’ll make. There really are three main steps to making this Mediterranean fish recipe: season the fish fillet, cook the tomato and olives mixture, and bake!
Your Mediterranean style Baked fish is ready!!