Description
This Baked Fish with Olives and Ginger recipe offers a flavorful and healthy meal featuring mild white fish fillets baked in a savory mixture of olive oil, green olives, capers, and fresh ginger. Enhanced with lemon, crushed red pepper, and fresh herbs, this dish is easy to prepare and perfect for a quick, satisfying dinner.
Ingredients
Fish and Marinade
- 1/2 cup olive oil
- 1 cup pitted green olives (preferably Castelvetrano), roughly chopped
- 1 tablespoon drained capers
- 1 lemon, halved, ½ thinly sliced
- 4 (6-ounce) skinless mild white fish fillets (such as cod, hake or halibut), each about 1-inch thick
- Salt, to taste
- Black pepper, to taste
- 1 (1/2-inch) piece fresh (unpeeled) ginger, finely grated
- 1/4 teaspoon crushed red pepper
- 2 packed tablespoons torn or chopped fresh parsley or cilantro leaves and tender stems
Instructions
- Preheat Oven and Prepare Baking Dish: Heat the oven to 400 degrees Fahrenheit. In a rimmed sheet pan or baking dish, combine the olive oil, roughly chopped olives, drained capers, and thin lemon slices. This olive oil mixture will flavor the fish as it bakes.
- Coat and Season Fish: Place the skinless white fish fillets in the baking dish, turning them in the olive oil mixture to coat them evenly. Arrange the fillets spaced apart. Season the exposed parts of the fish with salt and then rub in the finely grated fresh ginger. Top each fillet with freshly ground black pepper and sprinkle the crushed red pepper over the top for a subtle kick.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven until the fish fillets are opaque in the center and flake easily with a fork, which should take about 20 minutes. Note that thinner fillets may cook more quickly.
- Finish and Garnish: Carefully remove the foil, squeeze the remaining lemon half over the fish and olive mixture, and spoon some of the olive and olive oil mixture over the fillets. Garnish with the torn or chopped fresh parsley or cilantro leaves, then serve immediately.
Notes
- If you prefer a spicier dish, increase the crushed red pepper slightly or add a pinch of chili flakes before baking.
- Castelvetrano olives are recommended for their buttery and mild flavor, but any green olives can be used as a substitute.
- Use fresh ginger rather than powdered for the best aromatic and sharp ginger flavor.
- Serve with crusty bread, steamed rice, or a light salad for a complete meal.
- Thinner fish fillets may require less baking time, so check for doneness earlier to avoid overcooking.
