Baked Fish with Cherry Tomatoes and Olives – A Flavorful and Easy Seafood Delight

When I’m looking for a recipe that feels elegant but doesn’t require a lot of effort, I turn to this baked fish with cherry tomatoes and olives. It’s a Mediterranean-inspired dish that brings together tender, seasoned fish, juicy tomatoes, and briny olives in a buttery, garlicky sauce. It’s the kind of meal that looks and tastes like I’ve spent hours in the kitchen—but it’s ready in just about half an hour.

Why You’ll Love This Recipe

I love how this recipe combines big flavor with simplicity. There’s very little prep, yet the finished dish is bursting with contrast—savory, slightly spicy fish paired with sweet cherry tomatoes and rich, salty olives. It’s one of those meals that hits the table looking impressive but takes minimal work. Plus, it’s naturally gluten-free, low in carbs, and packed with heart-healthy fats and lean protein.

Ingredients

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

To season the fish:

• 1 fish fillet (cod, halibut, or sea bass work well)
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 1 teaspoon Cajun seasoning (or Old Bay/Creole)
• ½ teaspoon chili flakes
• 1 teaspoon fish seasoning (optional)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons cooking oil

For the tomatoes and olives:

• 2 cups cherry tomatoes, halved
• ¼ cup olives, pitted and sliced
• 2 sprigs fresh parsley, chopped
• 2 sprigs fresh thyme
• 3 garlic cloves, minced
• ½ teaspoon of the mixed seasoning above
• 2 tablespoons water
• 3 tablespoons salted butter
• Pinch of salt and pepper

Directions

1. Preheat the oven to 400℉ (200℃) so it’s ready to finish the fish.
2. Season the fish by mixing all the seasoning ingredients in a bowl. I save 1 teaspoon of this mix to use later with the tomatoes. I rub the rest all over the fish fillet.
3. Sear the fish in a hot pan with the oil—about 1 minute per side. I just want a little char and color, not fully cooked. I remove it and set it aside.
4. Prepare the tomato mixture in the same pan by adding tomatoes, olives, garlic, parsley, thyme, reserved seasoning, and water. I sauté this for about 3 minutes.
5. Add the butter and stir until melted and everything is coated. I taste and season with a bit of salt and pepper.
6. Bake the fish by placing it back into the pan (or transferring everything to a baking dish if the pan isn’t oven-safe). I bake it for 10 minutes until the fish is fully cooked.
7. Serve immediately with my favorite side like rice, bread, or vegetables, spooning some of that buttery tomato and olive sauce right on top.

Servings and timing

This recipe yields 2 servings and takes about 30 minutes total, including prep and cook time. It’s perfect for a quick dinner or a weekend lunch that still feels special.

Variations

Here’s how I like to change things up depending on my mood or what’s in the kitchen:

• Use salmon or trout instead of white fish for a richer flavor
• Swap out the olives for capers if I want a sharper, tangier taste
• Add sliced bell peppers or zucchini to the tomato mix for more veggies
• Drizzle with lemon juice or add lemon zest for a citrusy kick
• Use fresh basil instead of parsley for a different herb profile

Storage/Reheating

• Refrigerate: I store leftovers in an airtight container in the fridge for up to 2 days.
• Reheat: To reheat, I use a skillet over low heat with a splash of water or broth to keep the fish moist. Microwaving is okay too, but I cover it to prevent it from drying out.
• Avoid freezing: This dish doesn’t freeze well because of the fresh tomatoes and delicate fish texture.

FAQs

What type of fish should I use for this recipe?

I like using firm white fish like cod, halibut, tilapia, or sea bass. They hold up well to searing and baking and take on the seasonings beautifully.

Can I substitute canned olives for fresh ones?

Yes, canned olives work fine. I just rinse them first to remove any excess brine or saltiness before adding them to the pan.

How do I keep the fish moist and tender?

I make sure to sear only briefly and finish the cooking in the oven at 400℉. This locks in moisture and ensures the fish stays flaky and tender.

Is this recipe gluten-free?

Yes, everything in this dish is naturally gluten-free, making it a great choice for anyone avoiding gluten.

Can I prepare parts of this recipe ahead of time?

I sometimes prep the tomato and olive mixture ahead, then sear and bake the fish just before eating. That way everything stays fresh and perfectly cooked.

Conclusion

This baked fish with cherry tomatoes and olives is one of those recipes I keep coming back to. It’s easy, nourishing, and full of bold flavors from the herbs, spices, and that buttery olive-tomato mix. Whether I’m cooking for guests or just treating myself, it’s a dish that always satisfies without overwhelming my schedule.

So the next time I need a go-to dinner that feels special but comes together effortlessly, this is the one I reach for. All I need is a fillet, some fresh ingredients, and 30 minutes—and I’ve got a delicious meal that’s ready to impress.

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