When I discovered this Baked Fish with Olives and Lemon recipe on Real Simple, I knew I had to make it right away. It uses simple, fresh ingredients—white fish, olives, lemon and wine—takes about 30 minutes from start to finish, requires minimal prep, and yields a light, healthy meal. It’s one of those reliable weeknight dishes that feels both bright and satisfying.
I’m currently testing recipes for my eCookbook, which means I’ve been tasting a lot of food lately. After several rich meals, this lighter fish dish was exactly what I wanted. I served it with a crisp green salad, but it would also pair beautifully with roasted asparagus and steamed rice.
Baked Fish with Olives and Lemon
Main Course
American, Mediterranean
10
minutes
20
minutes
30
minutes
4
people
264
kcal
Ingredients
- 4 basa fillets or any white fish such as halibut, cod, or tilapia
- ¾ cup dry white wine
- ⅓ cup black olives
- ⅓ cup green olives
- zest from 1 lemon cut into strips
- 1 tbsp olive oil
- kosher salt and pepper
- ¼ tsp red pepper flakes
Instructions
-
Preheat the oven to 400°F (200°C).
-
Arrange the fillets in a single layer in a baking dish. Pour the white wine over the fish, then scatter the black and green olives and the lemon zest around the fillets. Drizzle with olive oil, season with kosher salt and freshly ground black pepper, and sprinkle with red pepper flakes.
-
Bake for about 20 minutes, or until the fish flakes easily with a fork and is opaque throughout.
-
Remove from the oven and divide the fillets among plates. Spoon the pan juices and olives over each portion and serve immediately. Suggested sides: roasted asparagus and rice, or a simple green salad.
Recipe Notes
Recipe slightly adapted from Real Simple.
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