Description
This Mediterranean Baked Fish recipe features tender fish fillets marinated with a fragrant blend of herbs and lemon, baked alongside a colorful medley of cherry tomatoes, olives, onion, and zucchini. The dish is infused with vibrant flavors from thyme, rosemary, oregano, and a hint of sweet chili sauce, making it a healthy and delicious meal ready in just 35 minutes.
Ingredients
Scale
Fish and Marinade
- 2 Fish fillets
- 6 sprigs Thyme, chopped
- 3 sprigs Rosemary, chopped
- 1 teaspoon Oregano, dried
- 2 teaspoon Parsley, chopped or dried
- 4 Garlic cloves, minced or 2 teaspoon garlic paste
- 1 teaspoon Basil, chopped (optional)
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice
- 1 tablespoon Sweet chilli sauce
- ½ teaspoon Salt
- ½ teaspoon Black pepper
- ¼ cup Olive oil
Vegetables
- 1 cup Cherry tomatoes
- ½ cup Olives, pitted
- 1 medium Onion, diced
- 1 Zucchini, diced
Instructions
- Preheat Oven: Preheat your oven to 400℉ (200℃). Lightly grease or line a baking dish to prevent sticking and make cleanup easier.
- Prepare the Marinade: In a mixing bowl, combine the chopped thyme, rosemary, dried oregano, parsley, minced garlic, optional basil, lemon zest, lemon juice, sweet chili sauce, salt, black pepper, and olive oil. Stir well to form a flavorful marinade.
- Marinate the Fish: Rub the marinade evenly over both sides of the fish fillets, ensuring they are well coated for maximum flavor.
- Coat the Vegetables: Add the cherry tomatoes, pitted olives, diced onion, and zucchini to the remaining marinade in the bowl. Toss until the vegetables are fully coated.
- Assemble in Baking Dish: Pour the marinated vegetables into the prepared baking dish. Arrange the marinated fish fillets on top of the vegetables evenly.
- Bake the Fish and Vegetables: Place the baking dish in the preheated oven and bake for about 15 minutes, or until the fish is cooked through and flakes easily with a fork. The vegetables should be tender and infused with the marinade.
- Rest and Serve: Remove the baking dish from the oven and allow it to rest for about 5 minutes. This helps the flavors to settle and the fish to firm up slightly before serving. Serve warm.
Notes
- Use firm white fish fillets like cod, haddock, or sea bass for best results.
- Adjust the amount of sweet chili sauce if you prefer more or less heat.
- You can substitute fresh herbs with dried ones, but reduce quantities slightly as dried herbs have more concentrated flavor.
- For a gluten-free version, ensure the sweet chili sauce is gluten-free.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
