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Baked Mediterranean Fish Recipe

  • Author: Marissa Hermer
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 4 servings 1x


This Mediterranean baked fish recipe may sound fancy, but it’s easy enough for weeknight dinners. Prep + cook in 20 min.



  • 2 Tablespoons olive oil
  • 1 clove garlic, sliced
  • 16 cherry tomatoes, halved
  • 8 kalamata olives, pitted and roughly chopped
  • 1 Tablespoon capers
  • sea salt and pepper, to taste
  • 46 oz fillets flaky white fish
  • 1 small lemon, thinly sliced
  • 4 Tablespoons white wine
  • 1 small bunch basil, leaves torn


  1. Preheat oven to 400 degrees. Cut 4 large squares of parchment paper.
  2. In a skillet over medium heat, add 1 Tablespoon oil. Add the garlic, tomatoes, olives and capers.
  3. Saute for 3 minutes, or until the ingredients begin to soften. Season with salt and pepper and set aside.
  4. Place a fish fillet in the center of each piece of parchment. Arrange a lemon slice on top of each fillet and evenly divide the tomatoes, olives, and capers among the fish parcels. Sprinkle with a pinch of sea salt and pepper. Drizzle with 1 teaspoon olive oil and 1 Tablespoon white wine.
  5. Wrap each parcel by folding the sides together and creating a tent, ensuring there are no gaps as you fold the paper together.
  6. Place the parcels on a baking sheet and bake for 8 to 10 minutes, or until the fish flakes easily and the flesh is opaque. Sprinkle the opened parcels with basil leaves, and serve immediately.