One-Pan Mediterranean Baked Fish with Tomatoes, Olives & Herbs

This easy Mediterranean baked fish is one of my favorite simple, healthy meals. It features flaky white fish baked with juicy tomatoes, briny olives, garlic, and fresh herbs—all in one pan. It’s light, full of flavor, and comes together in no time.

Why You’ll Love This Recipe

I love this dish because it’s bright, fresh, and incredibly easy to throw together. The Mediterranean flavors are vibrant and clean, and the whole recipe is made in a single pan—perfect for weeknights when I want something delicious without a lot of cleanup. It’s also naturally gluten-free and low-carb, and it pairs beautifully with rice, couscous, or crusty bread.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• White fish fillets (like cod, halibut, or tilapia)

• Cherry tomatoes, halved

• Kalamata olives, pitted and halved

• Garlic cloves, minced

• Red onion, thinly sliced

• Olive oil

• Lemon juice

• Fresh parsley or basil, chopped

• Dried oregano

• Salt and pepper

• Lemon slices (optional, for garnish)

Directions

1. I preheat the oven to 400°F (200°C).

2. In a baking dish, I arrange the fish fillets and surround them with cherry tomatoes, olives, sliced red onion, and minced garlic.

3. I drizzle everything generously with olive oil and fresh lemon juice, then sprinkle with salt, pepper, and oregano.

4. I bake the fish for about 15–20 minutes, depending on the thickness, until it’s cooked through and flakes easily with a fork.

5. After baking, I top it all with chopped fresh herbs and a few lemon slices for an extra burst of flavor.

Servings and timing

This recipe serves 2 to 4 people, depending on portion sizes. Prep time is just 10 minutes, and baking takes around 15–20 minutes. In total, I can have this dish ready in about 30 minutes.

Variations

Sometimes I add artichoke hearts or capers for extra tanginess. If I want a heartier version, I scatter some small, pre-boiled potatoes or canned chickpeas in the pan before baking. I’ve also swapped the fish with shrimp or salmon when I want something a little different.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I gently warm it in a 300°F oven until just heated through. I try to avoid microwaving to preserve the texture of the fish.

FAQs

What kind of fish works best for this recipe?

I usually go for cod, halibut, or tilapia. Any firm white fish that holds up well to baking will work.

Can I use frozen fish?

Yes, I often use frozen fish. I just make sure to thaw it completely and pat it dry before baking to avoid extra liquid in the pan.

Is this dish spicy?

Not at all. But if I want a bit of heat, I sometimes add a pinch of red pepper flakes before baking.

Can I make this ahead of time?

I prefer baking it fresh, but I’ve prepped the veggies and seasoned the fish in advance, then stored it in the fridge until I’m ready to bake.

What do I serve with it?

I usually pair it with couscous, quinoa, or crusty bread to soak up the juices. A side salad or steamed greens also makes a great addition.

Conclusion

This one-pan Mediterranean baked fish is one of those recipes I rely on when I want something fast, healthy, and full of flavor. The juicy tomatoes, olives, and lemon bring the fish to life, and the easy cleanup is always a bonus. Whether it’s a weeknight dinner or a light weekend meal, it’s a dish I come back to often.