Baked Fish with Cherry Tomatoes and Olives Recipe

There’s nothing quite as uplifting as gathering around the table to enjoy a colorful, vibrant dinner, and this Baked Fish with Cherry Tomatoes and Olives always brings that magic. Succulent fillets nestle in a bright medley of bursting sweet tomatoes and silky olives, all kissed by aromatic herbs and a hint of spice. The beauty of this dish is in its simplicity; every bite celebrates contrasting textures and bold Mediterranean-inspired flavors. Whether you’re hosting friends or simply craving something healthy and heartwarming, Baked Fish with Cherry Tomatoes and Olives is sure to win everyone over with its delicious ease.

Ingredients You’ll Need

The ingredients for Baked Fish with Cherry Tomatoes and Olives come together like old friends, each one enhancing and highlighting the others. A few pantry staples mingle with fresh herbs and veggies to create something far brighter than the sum of its parts.

• Fish fillets: Any firm white fish such as cod, halibut, or sea bass works beautifully and soaks up the flavors perfectly.
• Paprika (1 tsp): Adds a gentle smokiness and vibrant color that makes the dish pop.
• Italian seasoning (1 tsp): This blend provides the herbal, savory backbone—if you don’t have it, a mix of dried oregano and basil will do.
• Cajun seasoning (1 tsp): Old Bay or creole seasoning infuses a subtle heat and earthiness that surprises in every bite.
• Chilli flakes (½ tsp): For that necessary pop of gentle heat; adjust depending on how spicy you like it.
• Fish seasoning (1 tsp, optional): Adds a tailored depth, but you can skip this if you want to keep things simple.
• Salt (½ tsp): Enhances all the flavors—don’t be tempted to skip it.
• Black pepper (½ tsp): Grounds the dish with its subtle heat and aroma.
• Cooking oil (3 tbsp): Helps perfectly sear the fish and sweats the aromatics; olive oil is perfect here.
• Cherry tomatoes (2 cups): Their natural sweetness intensifies in the oven, creating a juicy, tangy bed for the fish.
• Olives (¼ cup): Bring a punchy, briny depth that instantly perks up each forkful.
• Parsley, fresh (2 sprigs): Adds bright, fresh greenness as both garnish and flavor.
• Thyme, fresh (2 sprigs): Infuses the whole dish with its gentle earthiness.
• Garlic cloves, minced (3): The aromatic backbone of the sauce, especially delicious when slightly caramelized.
• Mixed seasoning from above (½ tsp): For consistency and deeper flavor in the tomato mixture.
• Water (2 tbsp): Just enough to help meld the sauce without diluting it.
• Salted butter (3 tbsp): Luxuriously finishes the dish and brings everything together in the oven.
• Pinch of salt and pepper: For final seasoning—always adjust to taste at the end!

How to Make Baked Fish with Cherry Tomatoes and Olives

Step 1: Preheat Your Oven

Start by preheating your oven to a toasty 400℉. This ensures everything cooks evenly and allows the fish to stay moist while the tomatoes and olives release those gorgeous juices.

Step 2: Mix the Seasonings

In a small bowl, combine all your dry seasonings: paprika, Italian seasoning, Cajun or Old Bay, chilli flakes, fish seasoning (if using), salt, and black pepper. Reserve 1 teaspoon of this fragrant mix—you’ll need it to flavor your tomatoes later.

Step 3: Season the Fish

Rub the remaining seasoning mixture liberally over both sides of the fish fillets. This step is key for building a bold, well-rounded base of flavor before the fillets even hit the pan.

Step 4: Sear the Fish

Heat the cooking oil in a medium pan over medium heat. When the oil shimmers, gently add your seasoned fish and sear each side for just about a minute. You’re looking for a light char and some golden color, not to cook it through—this step locks in moisture and adds that irresistible hint of smokiness.

Step 5: Prepare the Tomato and Olive Mixture

With the fish set aside, use the same pan to sauté the cherry tomatoes, olives, minced garlic, fresh parsley and thyme, the reserved mixed seasoning, and a splash of water. Stir this wonderful jumble constantly for about 3 minutes. The aroma is absolutely dreamy, and the tomatoes should be just starting to soften.

Step 6: Assemble and Bake

Move the seared fish right into the center of your pan, nestling it among the tomatoes and olives. Dot the top with generous knobs of butter (don’t be shy!), then transfer the entire pan to your preheated oven. If your pan isn’t oven-safe, simply tip everything onto a baking sheet or dish.

Step 7: Bake to Perfection

Bake in the 400℉ oven for about 10 minutes. The fish will finish cooking gently, soaking up that rich, buttery tomato-olive sauce, while the whole kitchen fills with a mouthwatering scent. Once the fish flakes easily with a fork, you know it’s ready.

Step 8: Serve Right Away

Remove from the oven and serve your roasted masterpiece immediately. The flavors are at their brightest and most fragrant straight from the oven, so don’t wait too long—let everyone dig in while it’s hot and luscious!

How to Serve Baked Fish with Cherry Tomatoes and Olives

Garnishes

A flourish of fresh chopped parsley or even a squeeze of lemon works wonders as a garnish here. The clean herbal notes and fresh acidity balance the buttery olive sauce and brighten every bite. If you’re feeling fancy, a drizzle of really good olive oil right at the very end adds a sun-kissed Mediterranean touch.

Side Dishes

Baked Fish with Cherry Tomatoes and Olives pairs delightfully with so many sides. A simple bowl of fluffy couscous or steamed rice is perfect for soaking up all those savory juices. Crusty bread is another winner—just imagine mopping your plate with a torn-off hunk! For a lighter meal, a leafy green salad or garlicky sautéed spinach is dreamy alongside.

Creative Ways to Present

If you want to jazz up your presentation, try baking individual portions in small ovenproof dishes for an elegant dinner party touch. Or, serve the fish fillet whole on a large platter, piled high with the vibrant tomato-olive mixture—let everyone help themselves for a more relaxed, family-style vibe. Either way, Baked Fish with Cherry Tomatoes and Olives looks dazzling against a backdrop of rustic wooden boards or colorful ceramics.

Make Ahead and Storage

Storing Leftovers

Leftovers of Baked Fish with Cherry Tomatoes and Olives keep beautifully in the refrigerator. Simply tuck the fish and all its saucy companions into an airtight container, and store for up to two days. For best flavor, try to keep the fish in larger pieces and pour a little extra sauce over the top to prevent it from drying out.

Freezing

While this dish is best enjoyed fresh, you can freeze leftovers if needed. Cool the fish and vegetables completely, then wrap tightly or transfer to a freezer-safe container. Baked Fish with Cherry Tomatoes and Olives will keep in the freezer for up to one month. Just know the texture of the fish may be slightly softer after thawing, but the flavors will still be delicious.

Reheating

To reheat, gently warm the fish and sauce in a covered skillet over low heat, or in the oven at 300℉ until heated through. Try to avoid using the microwave for reheating, as it can make the fish rubbery. A little splash of water or broth added before reheating can help restore moisture and keep everything luscious and saucy.

FAQs

Can I use a different type of fish?

Absolutely! Firm white fish like cod, haddock, sea bass, or halibut are all wonderful choices for Baked Fish with Cherry Tomatoes and Olives. Just choose what’s freshest and available in your market.

Do I need to use fresh herbs, or can I substitute dried?

Fresh herbs add brightness, but dried parsley and thyme can step in if that’s what you have. Use about one-third the amount of dried in place of fresh, and sprinkle a bit of fresh parsley or basil on top before serving for added color.

Is this dish very spicy?

The chili flakes and Cajun seasoning add a subtle warmth, but Baked Fish with Cherry Tomatoes and Olives is more aromatic than fiery. If you’re sensitive to heat or serving kids, simply reduce or omit the chili flakes to your taste.

Can I make this dish ahead of time?

You can prep the seasoned fish and tomato-olive mixture up to a few hours ahead, but for best texture and flavor, do the final bake just before serving. This way, the fish stays succulent and the tomatoes burst with flavor.

What wines pair well with Baked Fish with Cherry Tomatoes and Olives?

A crisp, citrusy white like a Sauvignon Blanc or Pinot Grigio really sings with the fresh tomato and herb notes. For a lovely contrast, a dry rosé or even a light red like Pinot Noir will complement the olives perfectly.

Final Thoughts

Once you’ve tried Baked Fish with Cherry Tomatoes and Olives, it’s hard not to fall for its charm. The combination of juicy tomatoes, briny olives, and flaky, tender fish is pure comfort with a sunny Mediterranean twist. Give it a spot in your dinner rotation and let it bring a bright, delicious spark to your table—you’ll be glad you did!

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