Baked Fish with Olives and Ginger Recipe

Introduction

This baked fish dish combines the briny flavors of green olives and capers with the bright zest of lemon and the warmth of fresh ginger. It’s a simple yet elegant meal perfect for a weeknight dinner or a special occasion.

Ingredients

• 1/2 cup olive oil
• 1 cup pitted green olives (preferably Castelvetrano), roughly chopped
• 1 tablespoon drained capers
• 1 lemon, halved, ½ thinly sliced
• 4 (6-ounce) skinless mild white fish fillets (such as cod, hake or halibut), each about 1-inch thick
• Salt and black pepper
• 1 (1/2-inch) piece fresh (unpeeled) ginger, finely grated
• 1/4 teaspoon crushed red pepper
• 2 packed tablespoons torn or chopped fresh parsley or cilantro leaves and tender stems

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit. In a rimmed sheet pan or baking dish, combine the olive oil, chopped olives, capers, and lemon slices. Turn the fish fillets in the oil mixture to coat them evenly and space them apart on the pan.
2. Step 2: Season the exposed parts of the fish with salt, then rub in the grated ginger. Add a grind or two of black pepper and sprinkle the crushed red pepper over each fillet.
3. Step 3: Cover the pan with foil and bake until the fish is opaque in the center and flakes easily with a fork, about 20 minutes. Note that thinner fillets may cook more quickly.
4. Step 4: Carefully remove the foil, squeeze the remaining lemon half over the fish, and spoon the olive and olive oil mixture on top. Garnish with fresh parsley or cilantro before serving.

Tips & Variations

• Use fresh lemon slices and extra lemon juice for a brighter flavor.
• Substitute parsley with cilantro for a different herb profile.
• Try using a mix of green and black olives for a more complex taste.
• If you prefer a milder heat, reduce or omit the crushed red pepper.

Storage

Store any leftover fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to prevent the fish from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish fillets for this recipe?

Yes, you can use frozen fish fillets. Be sure to thaw them completely and pat dry before preparing to ensure even cooking.

What types of fish work best for this dish?

Mild white fish like cod, hake, or halibut are ideal because they hold up well to baking and complement the bold flavors of olives and ginger.

Baked Fish with Olives and Ginger Recipe

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★★★★★

4.6 from 94 reviews

• Author: lilan
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Baked Fish with Olives and Ginger recipe features tender, flaky white fish fillets baked in a fragrant mixture of olive oil, green olives, capers, fresh ginger, and zesty lemon slices. Infused with subtle heat from crushed red pepper and brightened by fresh parsley, this dish is a vibrant, flavorful way to enjoy a healthy seafood meal.

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Ingredients

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Fish and Marinade

• 1/2 cup olive oil
• 1 cup pitted green olives (preferably Castelvetrano), roughly chopped
• 1 tablespoon drained capers
• 1 lemon, halved, ½ thinly sliced
• 4 (6-ounce) skinless mild white fish fillets (such as cod, hake, or halibut), each about 1-inch thick
• Salt and black pepper to taste
• 1 (1/2-inch) piece fresh (unpeeled) ginger, finely grated
• 1/4 teaspoon crushed red pepper
• 2 packed tablespoons torn or chopped fresh parsley or cilantro leaves and tender stems

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Instructions

1. Preheat and prepare baking dish: Heat the oven to 400°F (200°C). On a rimmed sheet pan or baking dish, combine the olive oil, chopped green olives, capers, and lemon slices evenly.
2. Coat and season fish: Turn each fish fillet in the olive oil mixture to coat thoroughly. Space the fillets evenly apart on the baking dish. Season the exposed parts lightly with salt, then rub in the finely grated fresh ginger. Sprinkle each fillet with a grind or two of black pepper and the crushed red pepper for a touch of heat.
3. Bake the fish: Cover the dish tightly with foil. Bake in the preheated oven until the center of each fish fillet is opaque and flakes easily with a fork, approximately 20 minutes. Note that thinner fillets may cook faster, so monitor closely to avoid overcooking.
4. Finish and serve: Carefully remove the foil to avoid steam burns. Squeeze the remaining lemon half over the baked fish and spoon the olive and olive oil mixture over the top to enhance flavor. Garnish with the torn or chopped fresh parsley or cilantro leaves before serving.

Notes

• Select firm, white fleshed fish like cod, hake, or halibut for best results.
• Castelvetrano olives are mild and buttery, but other green olives can be substituted if preferred.
• Adjust crushed red pepper to taste, depending on desired heat level.
• Use fresh ginger unpeeled as it softens during baking and adds excellent aroma.
• Serve this dish with crusty bread, roasted vegetables, or a light salad for a complete meal.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Keywords: baked fish, olives, ginger, healthy seafood, Mediterranean recipe, easy fish dish, cod recipe, halibut, hake, one-pan fish