Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
Introduction
Some recipes feel like they were created for the days when you want something delicious but simple—something wholesome and nourishing that doesn’t require a sink full of dishes or an hour hovering over the stove. This Baked Fish with Cherry Tomatoes and Olives Recipe is exactly that kind of recipe for me.
I still remember the first time I made it. It was late summer, and my kitchen counters were overflowing with cherry tomatoes picked from my backyard garden—the kind so sweet and juicy they tasted like candy. I had a nice piece of cod in the fridge, a jar of olives I’d been saving for something special, and a handful of fresh herbs. Without thinking too hard, I tossed everything into a baking dish, drizzled olive oil, added garlic, squeezed some lemon, and hoped for the best.
What came out of the oven 20 minutes later was nothing short of a masterpiece.
The cherry tomatoes had burst into a naturally sweet and savory sauce. The olives added brininess, the garlic softened into buttery cloves, and the fish—tender, flaky, and infused with every flavor in the pan—was perfect. It was simple, rustic, Mediterranean-inspired cooking at its finest.
The beauty of this Baked Fish with Cherry Tomatoes and Olives Recipe is how effortless it is. A handful of fresh, vibrant ingredients come together to create a dish that tastes like you spent hours preparing it. It’s healthy, it’s flavorful, it’s colorful, and it works every time. Whether I’m cooking for myself, serving it to guests, or prepping dinner on a busy weeknight when I want something clean and fresh, this Baked Fish with Cherry Tomatoes and Olives Recipe is always a winner.
Let’s dive into all the details so you can recreate the magic in your own kitchen.
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Baked Fish with Cherry Tomatoes and Olives Recipe (2026)
Ingredients for Baked Fish with Cherry Tomatoes and Olives Recipe
For the Fish
- 4 white fish fillets (such as cod, halibut, haddock, sea bass, or tilapia)
- Salt and freshly ground black pepper
- 1–2 tablespoons olive oil
- Zest of 1 lemon
- Juice of 1 lemon
For the Cherry Tomato & Olive Mixture
- 2 cups cherry tomatoes (whole or halved)
- ½ cup Kalamata olives, pitted and halved
- 4 cloves garlic, thinly sliced
- 1 small red onion, thinly sliced (optional)
- 2 tablespoons capers (optional, but adds wonderful brininess)
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Red pepper flakes (optional)
- Salt and pepper, to taste
For Garnish
- Fresh parsley, roughly chopped
- Fresh basil or dill (optional)
- Additional lemon wedges
How to Prepare Baked Fish with Cherry Tomatoes and Olives Recipe
1. Preheat Your Oven
Preheat the oven to 400°F (200°C).
This temperature allows the tomatoes to burst and release their juices while keeping the fish tender.
2. Season the Fish
Pat the fish fillets dry with a paper towel.
This small step keeps the fish from steaming and helps it absorb seasonings.
Season both sides with:
- Salt
- Pepper
- Lemon zest
Drizzle the lemon juice over the top and let the fish sit while you prep the vegetables.
3. Prepare the Tomato & Olive Mixture
In a large bowl, combine:
- Cherry tomatoes
- Olives
- Garlic
- Red onion
- Capers (if using)
Drizzle with olive oil and season with:
- Oregano
- Thyme
- Red pepper flakes (if you want heat)
- Salt and pepper
Toss until everything is coated evenly.
4. Arrange in a Baking Dish
Spread the tomato and olive mixture evenly across the bottom of a baking dish.
This will form the flavorful “bed” for the fish.
Place the seasoned fish fillets on top of the vegetables.
Nestle them gently so they touch the juice and flavors but don’t get buried under the tomatoes.
Drizzle a touch of olive oil over the fish for extra richness.
5. Bake
Bake uncovered for 15–20 minutes, depending on the thickness of your fish.
White fish cooks quickly, so check for doneness at the 15-minute mark.
You’ll know the fish is done when:
- It flakes easily with a fork
- It turns opaque
- The internal temperature reaches 130–135°F
Optional:
For extra caramelization on the tomatoes, broil for 1–2 minutes at the end.
6. Garnish & Serve
Remove from the oven and top with:
- Fresh parsley
- Fresh basil or dill
- A squeeze of lemon
The herbs brighten everything and make the dish smell heavenly.
How to Serve Baked Fish with Cherry Tomatoes and Olives Recipe
This Baked Fish with Cherry Tomatoes and Olives Recipe goes well with just about anything—it’s fresh and flavorful enough to stand on its own, but also pairs beautifully with grains, potatoes, bread, or veggies.
Here are some serving ideas:
1. With Rice
Perfect for soaking up the tomato-olive juices.
- Jasmine rice
- Basmati rice
- Lemon herb rice
- Wild rice blend
2. With Potatoes
A warm, hearty option that complements the fish.
- Roasted baby potatoes
- Garlic mashed potatoes
- Crispy smashed potatoes
- Herb potato wedges
3. With Pasta
Lightly toss angel hair or linguine with olive oil and pepper, then top with fish.
4. With Crusty Bread
This may be my favorite option.
Use the bread to scoop up the roasted tomatoes and olives—it’s a treat.
5. With Quinoa or Couscous
Perfect for a protein-packed, bowl-style meal.
6. With Salad
For a fresh, light side:
- Arugula salad with lemon vinaigrette
- Greek salad
- Cucumber tomato salad
- Spinach with feta and pine nuts
7. In a Mediterranean Bowl
Combine:
- Fish
- Tomatoes
- Olives
- Rice or quinoa
- Cucumber
- Hummus
- Feta
- Lemon
Colorful, vibrant, delicious.
Tips for the Baked Fish with Cherry Tomatoes and Olives Recipe
1. Choose Fresh, Firm Fish
Cod, halibut, haddock, sea bass, and even tilapia work beautifully.
Look for:
- A clean smell
- Firm flesh
- No discoloration
2. Don’t Overcook the Fish
White fish cooks fast—overcooking leads to dryness.
Check on it early and use a thermometer if needed.
3. Use Good Olive Oil
Because olive oil is a major source of flavor here, choose a good-quality extra-virgin olive oil for the best results.
4. Let the Tomatoes Do Their Thing
Halved tomatoes create more sauce, while whole cherry tomatoes burst open naturally in the oven. Either works!
5. Add Herbs After Cooking
Fresh herbs lose flavor when baked.
Add them at the end for maximum freshness.
6. Taste the Olive-Caper Mix
Different olives vary in saltiness. Taste and adjust seasoning before baking.
7. Add Wine for Extra Depth
A splash (about ¼ cup) of white wine under the vegetables makes the sauce even richer.
8. Use a Bigger Pan
Avoid overcrowding—roasting needs space.
9. Add Extra Garlic if You Love Garlic
Roasted garlic becomes sweet and buttery—it’s irresistible here.
10. Try a Mix of Tomatoes
Yellow, red, and orange cherry tomatoes make the dish even more colorful and sweet.
Variations
This Baked Fish with Cherry Tomatoes and Olives Recipe is incredibly flexible. Try one of these variations to mix things up:
1. Mediterranean Feta Fish
Top with feta before baking for a briny, creamy finish.
2. Lemon Garlic Fish
Add extra lemon slices and more garlic for a brighter, fresher flavor.
3. Spicy Baked Fish
Add:
- Chili flakes
- Sliced fresh chili
- A spoonful of harissa
4. Herb Crusted Fish
Add a breadcrumb-Parmesan mixture on top for extra crunch.
5. Add More Veggies
Try:
- Zucchini
- Bell peppers
- Artichoke hearts
- Mushrooms
6. Creamy Tomato Version
Stir in 3–4 tablespoons of heavy cream or coconut milk before baking.
7. Provençal Style
Add:
- Herbes de Provence
- Black olives
- Capers
- Lemon zest
8. Italian Style
Add:
- Basil
- Mozzarella (added during last 5 minutes)
- Sundried tomatoes
9. Spanish Style
Add:
- Smoked paprika
- Green olives
- Roasted red peppers
10. Pescatarian Meal-Prep Bowls
Bake extra fish and tomatoes and pack with rice or couscous—lasts 2–3 days.
FAQs
1. What fish works best for this Baked Fish with Cherry Tomatoes and Olives Recipe?
Any mild white fish works great, including:
- Cod
- Halibut
- Haddock
- Sea bass
- Mahi mahi
- Tilapia
2. Can I use frozen fish?
Yes—just thaw fully and pat dry before seasoning.
3. Can I make this Baked Fish with Cherry Tomatoes and Olives Recipe ahead?
You can prep the vegetables and season the fish, but bake just before serving.
4. How long do leftovers last?
Up to 2–3 days in the fridge.
5. How do I reheat without drying out the fish?
Reheat at 300°F (150°C) for 10 minutes, covered with foil.
6. Can I add other vegetables?
Absolutely! Zucchini, bell peppers, mushrooms, or eggplant all work beautifully.
7. Can I make this Baked Fish with Cherry Tomatoes and Olives Recipe dairy-free?
Yes—there’s no dairy in the base recipe.
8. Is this recipe gluten-free?
Yes—it contains no gluten unless served with pasta or bread.
9. Is this Baked Fish with Cherry Tomatoes and Olives Recipe healthy?
Very:
- Lean protein
- Lots of vegetables
- Healthy fats
- Minimal added ingredients
10. What wine pairs best with this Baked Fish with Cherry Tomatoes and Olives Recipe?
Try:
- Sauvignon Blanc
- Pinot Grigio
- Chardonnay
- Verdejo
Final Thoughts
This Baked Fish with Cherry Tomatoes and Olives recipe is one of those dishes that reminds me why I love cooking. It’s colorful, wholesome, unfussy, and full of vibrant Mediterranean flavors. The cherry tomatoes burst into a natural sauce, the olives add savory depth, the garlic softens and sweetens, and the fish becomes tender and infused with all the aromatics around it.
It’s the kind of recipe you can turn to on a busy weeknight because it comes together effortlessly, yet it’s also special enough for a weekend dinner or when guests are coming over. There’s no complicated technique, no fancy equipment—just good ingredients treated simply and respectfully.
If you’re looking for a meal that feels both comforting and refreshing, elegant but easy, nourishing yet full of flavor, this Baked Fish with Cherry Tomatoes and Olives Recipe is exactly that. Once you make it, I have a feeling it’ll become one of your go-to recipes too.