Giddy with our second vaccinations, we couldn’t wait to visit college-era friends in the desert. A year of pent-up socializing created a firehose of conversation, and a lot of it among the women was about what we’d been cooking and eating. Our gracious hostess Robin offered this as one of her easy favorites, and I made it the first night home. White fish is topped with a mixture of olives, tomatoes, red onion, garlic and herbs and roasted in the oven. I can see why this was on repeat. Loved it with cous cous and a green salad. It’s from Suzy Karadsheh’s website The Mediterranean Dish, which I look forward to exploring further!
1 1/2 lb. white fish filet such as cod or halibut (1 to 1 1/2 inch thickness)
Kosher salt and ground black pepper
Extra virgin olive oil
Juice of 1/2 lemon, more for later
8 ounces cherry tomatoes, halved
3 ounces pitted olives, halved (I used a combination of kalamata and green olives)
3 Tbs. minced red onion
4 to 5 cloves garlic, minced
1 Tbs. fresh thyme leaves
2 tsp. dried oregano
Heat the oven to 425 degrees. Pat the fish dry and season with salt and pepper on both sides. Brush a 9 1/2 x 13-inch baking dish with a little oil and put the fish in it. Squeeze 1/2 lemon juice all over the top of the fish.
In a medium mixing bowl, combine the tomatoes, olives, onions, garlic and spices. Add a very small pinch of salt and pepper. Add a generous drizzle (about 3 Tbs. of extra virgin olive oil) and toss to combine. Pour the tomato and olive mixture over the fish.
Bake in the preheated oven for 15 to 20 minutes (this will depend on the thickness of your fish.) Remove and serve. Serves up to 6 people.
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