Servings: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
Main Ingredients:
- 2 white fish fillets (cod, haddock, tilapia, halibut, or sea bass — about 1 lb / 450 g total)
- 1 zucchini, diced
- 1 cup cherry tomatoes, whole or halved
- ½ red onion, chopped
- ½ cup green or Kalamata olives, pitted
- 2 tbsp olive oil (plus extra for drizzling)
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp garlic powder or 2 fresh garlic cloves, minced
- 1 tsp dried oregano
- ½ tsp paprika (optional, for color)
- ½ tsp dried thyme
- ½ tsp red pepper flakes (optional, for spice)
- Salt and black pepper, to taste
Optional Garnish:
- Fresh parsley, lemon wedges, or crumbled feta cheese
Instructions
-
Preheat oven:
Set your oven to 400°F (200°C) and lightly oil or line a baking dish with parchment paper. -
Prepare the veggies:
In a large bowl, toss together zucchini, cherry tomatoes, red onion, and olives with 1½ tablespoons olive oil, half of the garlic, oregano, thyme, paprika, red pepper flakes, salt, and pepper.
Spread the mixture evenly in the baking dish. -
Add the fish:
Pat the fish fillets dry with paper towels, then season both sides with salt, pepper, and a drizzle of olive oil.
Place them on top of the vegetables. -
Add flavor:
Drizzle with lemon juice and the remaining olive oil and garlic. Sprinkle with a pinch of oregano or thyme if desired. -
Bake:
Bake uncovered for 12–15 minutes, or until the fish flakes easily with a fork and the veggies are tender. -
Serve:
Garnish with fresh parsley, extra lemon juice, and a sprinkle of feta if you like.
Serve warm with rice, quinoa, or crusty bread to soak up the juices.
