1 ½ lb white fish fillet such as cod or halibut, (1 to 1 ½ in thickness)
Kosher salt and ground black pepper
Extra virgin olive oil
Juice of ½ lemon more for later
8 ounces cherry tomatoes, halved
3 ounces pitted olives, halved (I used a combination of kalamata olives and green olives)
3 tablespoons minced red onion
4 to 5 garlic cloves, minced
1 tablespoon fresh thyme leaves
2 teaspoons dried oregano
Heat the oven to 425 degrees F.
Pat the fish dry and season with salt and pepper on both sides. Brush a 9 ½ x 13-inch baking dish with a little extra virgin olive oil and put the fish in it. Squeeze ½ lemon juice all over the top of the fish.
In a medium mixing bowl, combine the tomatoes, olives, onions, garlic and spices. Add a very small pinch of salt and ground pepper. Add a generous drizzle (about 3 tablespoons extra virgin olive oil) toss to combine.
Pour the tomato and olive mixture over the fish.
Bake in the heated oven for 15 to 20 minutes (this will depend on the thickness of your fish).
Remove from the heat and serve.
Calories: 128.3kcal Carbohydrates: 3.9g Protein: 21g
Fat: 3g Saturated Fat: 0.5g Cholesterol: 48.8mg
Sodium: 286.8mg Potassium: 587.5mg Fiber: 1.3g
Vitamin A: 353IU Vitamin C: 12.6mg Calcium: 49.8mg