Greek Baked Fish with Tomatoes and Olives

Step 1

Set the oven to 400°F and wait until the indicator light or beep tells you it has finished preheating, about 10 minutes.

Step 2

Pat the fish fillets dry with a paper towel, pressing gently to remove any surface moisture so they will brown evenly.

Step 3

Place the cherry tomatoes and Kalamata olives on a sheet pan, spreading them in a single layer to form a bed for the fish.

Step 4

Drizzle 2 tablespoons of olive oil over the tomatoes and olives, then sprinkle half of the fresh oregano and a pinch of salt and pepper over them.

Step 5

Place the fish fillets on top of the tomatoes and olives, spacing them apart so they do not touch each other.

Step 6

Drizzle the remaining 1 tablespoon of olive oil over each fish fillet, then sprinkle with the remaining oregano and a pinch of salt and pepper on both sides.

Step 7

Slide the sheet pan into the oven and bake for 12–15 minutes, until the fish is opaque white throughout (not translucent) and flakes easily when pressed with a fork.

Step 8

Remove the sheet pan from the oven and divide the fish, tomatoes, and olives between two plates, pouring the pan juices over everything.