Ingredients:

  • (about 6 oz/170g each) skin-on or skinless white fish fillets (Cod, Haddock, or Salmon recommended)
  • pint (about 2 cups / 300g) cherry or grape tomatoes, halved
  • /2 cup (about 75g) pitted Kalamata olives, roughly chopped
  • tablespoons (45ml) capers, rinsed and roughly chopped
  • small red onion, very thinly sliced
  • cloves garlic, minced very finely
  • /4 cup (60ml) good quality extra virgin olive oil, plus extra for drizzling
  • large lemon: zest grated, and half sliced thinly for topping
  • teaspoons dried oregano
  • teaspoon dried thyme
  • /2 teaspoon crushed red pepper flakes (optional)
  • Sea salt and freshly ground black pepper, to taste
  • A handful of fresh flat-leaf parsley, chopped (for garnish)
  • Juice from the reserved half of the lemon

Instructions:

  1. Preheat your oven to 400°F (200°C / Gas Mark 6). Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, combine the halved tomatoes, chopped olives, rinsed capers, sliced red onion, minced garlic, olive oil, lemon zest, dried oregano, thyme, and red pepper flakes (if using). Season generously with salt and pepper. Give it a good stir.
  3. Spread the tomato and olive mixture evenly across the prepared baking sheet, creating a bed for the fish.
  4. Pat the fish fillets completely dry with kitchen paper. Season both sides lightly with salt and pepper.
  5. Place the fish fillets evenly spaced on top of the vegetable mixture. Scatter the thin lemon slices over and around the fish.
  6. Transfer the sheet pan to the preheated oven. Bake for 18–22 minutes. Thicker fillets may require closer to 25 minutes.
  7. Check doneness: The fish is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The tomatoes should be slightly blistered.
  8. Remove from the oven. Squeeze the juice from the reserved lemon half over the hot fish. Garnish liberally with fresh parsley before serving immediately.