Mediterranean One-Pan Fish
Tender white fish fillets simmered in a bright sauce of burst cherry tomatoes, Kalamata olives, garlic, capers, and fresh herbs. A healthy, flavorful one-pan dinner ready in under 30 minutes.
Equipment
- 1 | Large skillet with lid |
- 1 | Wooden spoon |
- 1 | Knife | for chopping
- 1 | cutting board |
Ingredients
- 4 | | white fish fillets | cod or similar
- 3 | tablespoons | olive oil |
- 1 | medium | onion | chopped
- 3 | cloves | garlic | minced
- 2 | tablespoons | capers | drained
- 2 | cups | cherry tomatoes | halved
- 1/2 | cup | Kalamata olives |
- 1 | | red bell pepper | sliced
- 1 | | lemon | for juicing
- 1 | handful | fresh parsley | chopped
- 1 | teaspoon | fresh oregano | or dried
- 1 | | salt | to taste
- 1 | | black pepper | to taste
Instructions
- Pat fish dry and season with salt, pepper, and a drizzle of olive oil.
- Heat remaining olive oil in a large skillet over medium heat.
- Sauté chopped onion, garlic, and capers for 3-4 minutes until softened.
- Add halved cherry tomatoes and cook 5-6 minutes until they begin to burst.
- Stir in Kalamata olives.
- Nestle fish fillets into the sauce and add red pepper strips.
- Cover and simmer 6-8 minutes until fish is opaque and flakes easily.
- Sprinkle with fresh herbs, squeeze lemon over the top, and serve.
- Tip: Do not overcook the fish; it should remain moist and tender.
Notes
Best served immediately while the fish is hot and the sauce is bright.
Store leftovers in an airtight container up to 2 days; reheat gently.
Any firm white fish can replace cod.
Fresh lemon juice added at the end keeps the flavors vibrant.
Store leftovers in an airtight container up to 2 days; reheat gently.
Any firm white fish can replace cod.
Fresh lemon juice added at the end keeps the flavors vibrant.