What kind of white fish works best for baking?

You can use a variety of white fish fillets for this recipe, including cod, halibut, haddock, snapper, grouper, or sea bass. The key is to choose a firm, mild-flavored fish that holds its shape when baked and flakes easily when done.

How can I tell when baked white fish is cooked perfectly?

The fish is done when it turns opaque and flakes easily with a fork at the thickest part. For most white fish fillets about 1 to 1½ inches thick, 15–20 minutes at 425°F is typically sufficient. Start checking around the 13-minute mark to avoid overcooking.

Can I make this baked white fish recipe ahead of time?

While fish is best served fresh, you can prepare the topping ahead of time and store it in the fridge for up to 24 hours. Bake the fish just before serving for the best texture and flavor. Leftovers can be stored in an airtight container for up to 2 days and gently reheated in the oven.

Baked White Fish – Easy Mediterranean Recipe

Name: Baked White Fish
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 ½ lb white fish fillet (such as cod or halibut), 1 to 1½ inches thick; 1 ½ tsp kosher salt, divided; 1 tsp ground black pepper, divided; 3 tbsp extra virgin olive oil; Juice of ½ lemon, plus more for serving; 8 oz cherry tomatoes, halved; 3 oz pitted olives (Kalamata and green), halved; 3 tbsp red onion, minced; 4–5 garlic cloves, minced; 1 tbsp fresh thyme leaves; 2 tsp dried oregano

Description

This Mediterranean Baked White Fish is a quick, healthy, and flavorful recipe featuring tender white fish fillets topped with a zesty mixture of cherry tomatoes, olives, red onion, and fresh herbs. Ready in just 25 minutes, it’s perfect for weeknight dinners or elegant entertaining.

Ingredients

Scale

1 ½ lb white fish fillet (such as cod or halibut), 1 to 1½ inches thick
1 ½ tsp kosher salt, divided
1 tsp ground black pepper, divided
3 tbsp extra virgin olive oil
Juice of ½ lemon, plus more for serving
8 oz cherry tomatoes, halved
3 oz pitted olives (Kalamata and green), halved
3 tbsp red onion, minced
4–5 garlic cloves, minced
1 tbsp fresh thyme leaves
2 tsp dried oregano

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Instructions

Preheat the oven to 425°F (220°C).
Pat the fish fillets dry with paper towels and season both sides with 1 tsp kosher salt and ½ tsp black pepper. Place the fillets in a lightly oiled 9.5×13-inch baking dish.
Squeeze the juice of ½ lemon over the fish fillets.
In a medium mixing bowl, combine cherry tomatoes, olives, red onion, garlic, thyme, and oregano. Season with remaining salt and pepper, drizzle with olive oil, and toss to combine.
Spoon the tomato-olive mixture evenly over the fish fillets.
Bake in the preheated oven for 15–20 minutes, or until the fish flakes easily with a fork and turns opaque white.
Remove from the oven and serve immediately with a squeeze of fresh lemon juice.

Notes

Check doneness by inserting a fork into the thickest part of the fish — it should flake easily and be opaque.
Use any firm, mild white fish like cod, halibut, snapper, or haddock.
Can be served with couscous, lemon rice, or a fresh salad.
Tomato-olive mixture can be prepped a day in advance.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 portion (approx. 6 oz fish with topping)
Calories: 128.3 kcal
Sugar: 3.9 g
Sodium: 286.8 mg
Fat: 3 g
Saturated Fat: 0.5 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 3.9 g
Fiber: 1.3 g
Protein: 21 g
Cholesterol: 48.8 mg