Description
A flavorful Mediterranean baked fish recipe featuring fresh herbs, garlic, lemon, and colorful vegetables like cherry tomatoes, olives, onion, and zucchini. This easy-to-make dish combines a fragrant herb marinade with healthy olive oil and is baked to perfection, delivering a light and delicious meal in just 35 minutes.
Ingredients
Scale
Fish and Marinade
- 2 Fish fillets
- 6 sprigs Thyme, chopped
- 3 sprigs Rosemary, chopped
- 1 teaspoon Oregano, dried
- 2 teaspoon Parsley, chopped or dried
- 4 Garlic cloves, minced or chopped (or 2 teaspoon garlic paste)
- 1 teaspoon Basil, chopped (optional)
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice
- 1 tablespoon Sweet chilli sauce
- ½ teaspoon Salt
- ½ teaspoon Black pepper
- ¼ cup Olive oil
Vegetables
- 1 cup Cherry tomatoes
- ½ cup Olives, pitted
- 1 medium Onion, diced
- 1 Zucchini, diced
Instructions
- Preheat Oven: Preheat your oven to 400℉ (200℃) and lightly grease or line a baking dish to prevent sticking and make cleanup easier.
- Prepare Marinade: In a bowl, combine chopped thyme, rosemary, dried oregano, parsley, minced garlic, optional basil, lemon zest, lemon juice, sweet chilli sauce, salt, black pepper, and olive oil. Mix well to create a fragrant marinade.
- Marinate Fish: Rub the prepared marinade generously onto both sides of the fish fillets, ensuring they are well coated for maximum flavor infusion.
- Coat Vegetables: Add the cherry tomatoes, pitted olives, diced onion, and diced zucchini to any remaining marinade in the bowl. Mix thoroughly so the vegetables are evenly coated.
- Arrange in Baking Dish: Pour the marinated vegetables into the prepared baking dish and spread them out evenly. Place the marinated fish fillets on top of the vegetables.
- Bake: Bake in the preheated oven at 400℉ (200℃) for about 15 minutes, or until the fish is cooked through and flakes easily with a fork, and vegetables are tender.
- Rest and Serve: Remove the baking dish from the oven and let it rest for 5 minutes. This allows the flavors to settle and the fish to finish cooking gently. Serve warm.
Notes
- Use firm white fish fillets like cod, haddock, or sea bass for best results.
- For a spicier kick, increase the amount of sweet chili sauce or add a pinch of red chili flakes.
- You can substitute fresh herbs with dried ones if fresh are unavailable, adjusting quantities accordingly (use about one-third the amount of dried herbs).
- Serve with crusty bread or a side of couscous or rice to make a complete meal.
- Leftover fish can be stored in an airtight container in the refrigerator for up to 2 days.
