Ingredients
Scale
- 1.5 lbs White Fish Fillets (Cod, Halibut, or Snapper), skin on or off
- 1 (28 ounce) can Crushed Tomatoes
- 1 Red Onion, thinly sliced
- 2 cloves Garlic, minced
- 1/2 cup Kalamata Olives, pitted and halved
- 1/4 cup Fresh Parsley, chopped
- 2 tablespoons Olive Oil
- 1 teaspoon Dried Oregano
- Salt and Pepper to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a baking dish.
- Step 2: In a large bowl, combine the crushed tomatoes, sliced red onion, minced garlic, Kalamata olives, chopped parsley, olive oil, dried oregano, salt, and pepper. Mix well.
- Step 3: Spread the tomato mixture evenly in the prepared baking dish.
- Step 4: Place the fish fillets on top of the tomato mixture, ensuring they are mostly submerged.
- Step 5: Bake for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of the fish.
- Step 6: Garnish with additional fresh parsley before serving. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in the oven at 300°F (150°C) to prevent the fish from drying out.
- Serve this vibrant dish with a side of crusty bread to soak up all the delicious tomato sauce.
- For extra flavor, consider adding a squeeze of lemon juice over the fish before baking to brighten the flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American