Best 5 Baked Fish With Tomatoes And Olives Recipes
Indulge in a culinary journey with our delectable Baked Fish with Tomatoes and Olives recipe. This Mediterranean-inspired dish tantalizes taste buds with its vibrant flavors and aromas. The tender fish fillets, nestled amidst a medley of juicy tomatoes, succulent olives, and aromatic herbs, create a symphony of flavors that will transport you to the sun-kissed shores of the Mediterranean.
Accompanying this main course masterpiece are three additional recipes that elevate your dining experience. Dive into the freshness of our Caprese Salad, where ripe tomatoes, creamy mozzarella, and fragrant basil leaves unite in a harmonious burst of flavors. Embark on a culinary adventure with our tangy Lemon-Garlic Shrimp Scampi, where succulent shrimp are tossed in a zesty lemon-garlic sauce, creating a delightful contrast of flavors. Last but not least, satisfy your sweet cravings with our irresistible Chocolate Mousse, a rich and velvety dessert that provides the perfect ending to your Mediterranean feast.
Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice cooks can recreate these culinary wonders in their own kitchens. Detailed ingredient lists and helpful tips guide you through the cooking process, allowing you to achieve restaurant-quality dishes in the comfort of your home. So, prepare to embark on a culinary adventure, where the flavors of the Mediterranean come alive with every bite.
FISH WITH TOMATOES, OLIVES AND CAPERS
Steps:
- In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
- Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.
BAKED FISH WITH TOMATOES AND OLIVES
Tomatoes, olives and lemon give this dish its Mediterranean flavors. A mixture of mayonnaise and Parmesan cheese spread over the top of the fillet creates a tasty coating that also helps keep the fish moist during baking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. In a small ovenproof skillet or baking dish, arrange tomatoes in overlapping circles. Scatter olives and lemon zest over the tomatoes. Season with salt and pepper; drizzle with olive oil.
- In a small bowl, stir together mayonnaise, Parmesan, and lemon juice. Place fish on top of tomatoes in skillet. Season fish with salt and pepper. Spread mayonnaise mixture on top.
- Bake until fish is opaque throughout and topping is golden brown in spots, about 20 minutes.
Nutrition Facts : Calories 423 g, Fat 29 g, Fiber 2 g, Protein 35 g
BAKED FISH WITH TOMATOES, OLIVES AND CAPERS
For this full-flavored weeknight dinner, fish fillets are baked with a quickly assembled tomato sauce flavored with olives, capers, garlic and oregano. Baking the fish in the sauce makes it difficult to overcook, and has the convenient benefit of being served with simply boiled potatoes.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425˚ F. Rub the bottom of a 9-by-13-inch baking dish with 1 tablespoon olive oil. Season the fish on both sides with salt and pepper; place skin-side down in the dish.
- Heat 3 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Add the garlic and cook until softened, about 30 seconds. Add 1/2 teaspoon oregano and the bay leaves and stir to combine. Add the tomatoes, olives, capers and a pinch of salt and bring to a simmer. Cook, stirring occasionally, until just slightly thickened, about 3 minutes.
- Pour the tomato mixture all over the fish. Bake until the fish is cooked through, 12 to 15 minutes.
- Meanwhile, put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, reduce to a steady simmer and cook until very tender, 10 to 12 minutes. Drain and toss with the remaining 2 tablespoons olive oil and 1/2 teaspoon oregano; season with salt and pepper.
- Divide the fish among plates. Spoon the tomato mixture over the top and sprinkle with chopped cilantro. Serve with the potatoes.
Nutrition Facts : Calories 510, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 63 milligrams, Sodium 1345 milligrams, Carbohydrate 32 grams, Fiber 6 grams, Sugar 4 grams, Protein 39 grams
ONE-PAN ROASTED FISH WITH CHERRY TOMATOES
In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.
Provided by Lidey Heuck
Categories dinner, lunch, weekday, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
- While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
- Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
- Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.
BAKED FISH WITH TOMATOES, ZUCCHINI, AND OLIVE SAUCE
This recipe is practically foolproof and easily adaptable to just about any fish and any vegetables you like or have around the house. Tasty! Serve over rice with a fresh green salad on the side.
Provided by THELMALU99
Categories Seafood Fish Tilapia Baked
Time 1h20m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Arrange tilapia in a baking dish. Add a splash of white wine and season with salt and pepper.
- Heat 1 tablespoon oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until garlic is fragrant and onion is tender, about 3 minutes. Add tomatoes. Cover and simmer until tomatoes begin to release their juices, about 4 minutes.
- Add zucchini, olives, and wine; simmer for 5 minutes. Add cilantro and hot sauce. Season with salt and simmer for 3 to 4 minutes longer. Spoon sauce over and around tilapia and drizzle with remaining olive oil. Cover tightly with foil.
- Bake in the preheated oven until fish flakes easily with a fork, about 45 minutes.
Nutrition Facts : Calories 434.9 calories, Carbohydrate 23.2 g, Cholesterol 40.9 mg, Fat 22.5 g, Fiber 6.9 g, Protein 27.9 g, SaturatedFat 3.2 g, Sodium 677.1 mg, Sugar 8.8 g
Tips:
- Choose a firm-fleshed fish that will hold up well to baking, such as cod, haddock, or salmon.
- Use ripe, juicy tomatoes for the best flavor.
- If you don't have fresh herbs, you can use dried herbs, but use about 1/3 of the amount.
- To make the dish more flavorful, you can add a tablespoon of capers or a pinch of red pepper flakes.
- Serve the fish with roasted vegetables, mashed potatoes, or rice.
Conclusion:
Baked fish with tomatoes and olives is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. This dish is also a good source of protein, omega-3 fatty acids, and vitamins.
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