Baked Fish with Cherry Tomatoes and Olives

4.22 from 37 votes

Juicy and Flaky Fish seared on high heat and baked with tomatoes and olives with fresh herbs which is a delicious and healthy option for everyone.

Prep Time10

Cook Time12

Total Time22

Course: Main Course

Cuisine: American, Mediterranean

Servings: people

Calories: 302kcal

Author: Claudy

Preheat oven to 400℉.
Mix all the ingredients for the fish in a small bowl. Save 1 teaspoon of the seasoning mix to cook the tomatoes.
1 teaspoon Paprika, 1 teaspoon Italian seasoning, 1 teaspoon Cajun seasoning, ½ teaspoon Chilli flakes, 1 teaspoon Fish seasoning, ½ teaspoon Salt, ½ teaspoon Blackpepper, 3 tablespoon Cooking oil, 3 Garlic cloves
Rub both sides of the fish fillet with the seasoning.
1 Fish Fillets
Heat oil on medium heat in a pan and sear both sides of the fish for 1 minute. Fish isn't supposed to be fully cooked, but it will have a charred look.
After both sides are charred, remove and set aside.
In the same pan on medium heat, add all the ingredients for the tomatoes mix except the butter and sauté for about 3 minutes stirring continuously.
2 cups Cherry tomatoes, ¼ cup Olives, 2 sprigs Parsley, 2 sprigs Thyme, ½ teaspoon Of the mixed seasoning above, 2 tablespoon Water, Pinch of Salt and Pepper
Now, you can place the fish in the middle of the pan, put the butter on it, and put it in the preheated oven. Make sure your pan is oven-safe. If not, transfer everything into a baking sheet or pan.
3 tablespoon Salted butter
Bake at 400℉ for 10 minutes till cooked through.
Remove from the oven and serve right away with your choice of side.

Before searing, gently pat the fish fillets dry with paper towels to remove excess moisture. This helps the fish achieve a crispier, golden crust when seared.

Searing the fish before baking adds a beautiful golden crust and enhances the flavor. Searing locks in the fish's natural juices, preventing it from drying out during baking.

Use a firm fish such as cod, halibut, or snapper; it works best for searing and baking. Their flesh holds together well during both cooking methods. Avoid delicate fish like tilapia or flounder, as they may fall apart when seared and baked.

A cast-iron skillet or a non-stick skillet works best for searing as they allow for even heat distribution.

While baking, add vegetables like tomatoes, onions, and olives around the fish. The vegetables will release their juices as the fish bakes, creating a flavorful sauce that soaks into the fish, infusing it with Mediterranean goodness.