Gather all your ingredients. You will need a 12-inch cast iron skillet or sheet pan. Preheat your oven to 375 degrees.
Prep the Fish
Trim the filets if needed and cut into portions if desired. Inspect the fish for pin bones and scales and remove. Add the fish to the pan, skin side down and set aside while you prep the rest of the ingredients.
Prep the Other Ingredients
Slice the lemon and set aside. Slice the olives, quarter the tomatoes chop the artichoke hearts, mince the garlic, chop the thyme and oregano, and finely dice the shallot. Add all to a medium-sized mixing bowl. Season lightly with Kosher salt and pepper.
Add about a tablespoon of olive oil to the bowl and mix gently to combine. You may need to add a bit more olive oil to make sure all the ingredients are coated. Squeeze a bit of lemon juice into the bowl and mix again.
Combine and Bake
Season the fish with Kosher salt and pepper. Spoon the olive and tomato mixture over the fish and spread evenly. Add about 1-2 tablespoons of olive oil over the fish and other ingredients. Bake in a 375-degree oven for about 20 minutes. If you are using a thicker fish, the baking time may be closer to 25 minutes.
Serve and Enjoy!
Remove the pan from the oven. Squeeze lemon juice over the pan and sprinkle a bit of Maldon Sea Salt Flakes over the top. Serve from the pan or plate individually.