Growing up, the only fish I ever ate was coated in breading, frozen, and was from Mrs. Pauls: fish sticks. And, on rare occasions, I enjoyed fried shrimp when we went out to eat at a restaurant. When I got older, I ate more fish, but not much really beyond shrimp. In the last ten years, I have eaten AND cooked a vast array of seafood and now am a lover of most things that come from the oceans, rivers, and lakes.

If you love fish as I do, you will love this recipe. If you have a very trepidatious relationship with fish, this recipe may be what brings you to the “I do like fish” side.

This Mediterranean white fish recipe is easy to make, only uses one pan, and is flavorful, flaky, and delicious.

Recipe Notes

• White fish typically has a mild flavor and is sometimes slightly sweet with a tender texture.
• Use any white fish you can find. I used Great Lakes White Fish and have used Walleye. Some white fish options include pollock, bass, cod, grouper, haddock, and halibut.
• If you use a thicker white fish, it may need more time in the oven.
• I left the fish filets whole but if serving four people, you can cut eat filet in half to make four portions.
• I used a combination of Castevelrano and Kalamata olives but you can use whatever olives you like the most. Keeping the Kalamata olives will add a more Mediterranean tone to the dish.
• I quarter the cherry tomatoes and for a bigger burst of tomato flavor, half them instead.
• You can use dried thyme and oregano instead of fresh. The conversion is 1 to 3: one part dried to three parts fresh. The recipe calls for 1 tablespoon of fresh herbs so when using dried herbs, use one teaspoon.
• If you want to add a carb to this meal, try long-grain rice, pasta, garlic bread, or Boulangerie Potatoes.
• I love to serve straight from the pan, but you can also plate each filet individually.

discover. cook. enjoy.