Baked Fish With Olives and Ginger

Ingredients

• 0.5 cup olive oil
• 1 cup pitted green olives (preferably Castelvetrano, roughly chopped)
• 1 tbsp drained capers
• 1 lemon (halved; half thinly sliced, half reserved for juice)
• 4 oz skinless mild white fish fillets (6-ounce fillets (such as cod, hake or halibut), each about 1-inch thick)
• Salt (to taste)
• black pepper (freshly ground, to taste)
• 0.5 inch fresh ginger (unpeeled, finely grated)
• 0.25 tsp crushed red pepper
• 2 tbsp fresh parsley or cilantro (packed, torn or chopped leaves and tender stems)

Steps

1. 1

   Heat the oven to 400°F (204°C).

2. 2

   On a rimmed sheet pan or baking dish, combine the olive oil, chopped olives, capers, and the thinly sliced lemon half.

3. 3

   Place the fish fillets onto the sheet pan and turn them in the oil mixture to ensure they are well coated. Space the fillets evenly apart.

4. 4

   Season the exposed parts of the fish with salt. Rub the finely grated ginger onto the top of each fillet, then finish with a grind or two of black pepper and the crushed red pepper.

5. 5

   Cover the pan tightly with foil and bake until the center of each fish fillet is opaque and the fish flakes easily with a fork, about 20 minutes. Note that thinner fillets will cook more quickly.

6. 6

   Carefully remove the foil. Squeeze the remaining lemon half over the fish and the oil mixture.

7. 7

   Spoon the olive and olive oil mixture from the pan over the fish fillets. Garnish with the fresh parsley or cilantro and serve immediately.

Notes

This recipe is flexible: Sliced garlic or anchovies would also work nicely for a more savory turn. Serving with crusty bread is recommended to soak up the gingery pan sauce.

Nutrition per serving

• main
• seafood
• sheet pan
• healthy
• gluten-free
• dairy-free
• baked
• weeknight dinner