Ingredients:

  • (6 oz each) skinless white fish fillets (Cod, Haddock, or Halibut)
  • pint Cherry or Grape Tomatoes, halved
  • /2 cup Pitted Kalamata Olives, roughly chopped
  • tablespoon Capers, drained
  • small Shallot or Red Onion, thinly sliced
  • cloves Garlic, minced finely
  • tablespoons Extra Virgin Olive Oil (divided)
  • teaspoon Fresh Oregano or ½ tsp Dried Oregano
  • Salt and Black Pepper to taste
  • /2 cup Panko Breadcrumbs
  • /4 cup Fresh Parsley, finely chopped
  • tablespoons Fresh Parsley, finely chopped (Total 6 tbsp fresh parsley used across ingredients)
  • Zest from 1 large lemon
  • tablespoon Freshly squeezed Lemon Juice

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a large rimmed baking sheet or a 9x13 inch baking dish.
  2. Create the base: In the baking dish, toss together the halved tomatoes, olives, capers, sliced shallot, minced garlic, 1 tablespoon of the EVOO, dried oregano (if using), salt, and pepper. Spread into an even layer.
  3. Prepare the fish: Pat the fish fillets thoroughly dry with kitchen paper. Season the fish fillets lightly with salt and pepper.
  4. Assemble: Nestle the seasoned fish fillets evenly spaced on top of the prepared tomato mixture.
  5. Make the crust: In a small bowl, combine the Panko breadcrumbs, all fresh parsley, lemon zest, and the remaining 2 tablespoons of EVOO. Mix until the breadcrumbs are evenly moistened.
  6. Top & Bake: Sprinkle the herb crust mixture evenly over the top of each fish fillet. Drizzle the tops lightly with fresh lemon juice.
  7. Bake for 20 to 25 minutes, or until the fish flakes easily with a fork and the internal temperature reaches 145°F (63°C). The topping should be golden brown.
  8. Rest & Serve: Allow the fish to rest for 2 minutes before serving directly from the pan, spooning some of the roasted juices over the top.