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Baked Mediterranean fish on a plate with salad

Baked Mediterranean Fish Recipe


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.


Recipe reprinted with permission from Marissa Hermer and her An American Girl in London cookbook. 

Keywords: Mediterranean fish recipe, Mediterranean baked fish recipe, fish in parchment paper