Baked fish with cherry tomatoes and olives - golden-crusted, herb-seasoned fish resting in a pan full of burst tomatoes, briny olives, and garlic butter that smells absolutely incredible the moment it hits the oven. I started making this on a total whim one Tuesday evening, just trying to use up a fillet in the fridge and a pint of cherry tomatoes that had three days left in them. Twenty-two minutes later it looked like something from a seaside restaurant in Italy. Simple ingredients, one pan, the kind of results you want to photograph before you eat.
If you're putting together a full dinner spread, this pairs beautifully with our Easy Creamy Vegetable Soup Recipe for a lighter starter. For something heartier on the side, our Easy Authentic Pappardelle Bolognese Recipe is always a hit. And if you love Mediterranean flavors, our Easy Italian Wedding Soup Recipe is absolutely worth bookmarking.
Why You'll Love This Baked fish with cherry tomatoes and olives Recipe
There are a lot of Baked fish with cherry tomatoes and olives recipes out there. This one keeps earning a spot on the actual weekly dinner list - and here's exactly why.
Looks like restaurant food - golden, herb-crusted Baked fish with cherry tomatoes and olives resting on a bed of blistered tomatoes and herbs. It genuinely impresses people, and you barely had to try.
Ready in 22 minutes - from the first sear to the table, including bake time. It's genuinely weeknight-fast, no babysitting required.
One pan, minimal cleanup - the sear, the saute, and the bake all happen in the same skillet. Less washing up, more sitting down to eat.
Works with almost any white fish - cod, halibut, snapper, tilapia, sea bass. Use whatever's fresh, whatever's on sale, whatever's already in your fridge.
The sauce makes itself - the tomatoes burst in the oven, the butter melts over the Baked fish with cherry tomatoes and olives, the garlic soaks into both. No blending, no separate pot, no extra steps.
Naturally gluten-free and easy to dial up or down on spice depending on who's eating.
Jump to:
- Why You'll Love This Baked fish with cherry tomatoes and olives Recipe
- Baked fish with cherry tomatoes and olives Ingredients
- how to make Baked fish with cherry tomatoes and olives
- Substitutions and Easy Swaps
- EQUIPMENT for Baked fish with cherry tomatoes and olives
- Storage and Reheating
- Expert Tips
- FAQ
- Related
- Pairing
- Baked Fish with Cherry Tomatoes and Olives
Baked fish with cherry tomatoes and olives Ingredients
Here's what you need and why each ingredient matters.
See Recipe Card Below This Post For Ingredient Quantities
To Season the Fish
- fish fillet (cod, halibut, or snapper recommended) - Your main ingredient. A mild, firm white fish holds up to the sear without falling apart. Cod is my personal go-to for its clean flavor and satisfying flake.
- paprika - Adds a warm, slightly smoky color to the crust and gives the fish that beautiful reddish-gold look when it comes out of the pan.
- Italian seasoning - A blend of oregano, basil, and thyme that layers in the Mediterranean flavor from the start.
- Cajun seasoning (or Old Bay or Creole) - Brings a savory, lightly spiced kick. Old Bay is milder if you're cooking for kids or prefer less heat.
- chili flakes - Gentle background warmth throughout. Reduce or skip entirely if you prefer something mild.
- fish seasoning (optional) - Deepens the savory quality of the crust. The dish is fully delicious without it if you don't have it.
- salt - Brings everything together and helps the crust form during the sear.
- black pepper - Adds mild warmth and rounds out the spice blend.
- cooking oil - For searing. Use a neutral, high-smoke-point oil like avocado, vegetable, or sunflower oil.
For the Tomatoes and Olives
- cherry tomatoes - The heart of the sauce. At 400 degrees, they soften, burst, and release their sweet juices into the butter. Don't substitute large tomatoes - they won't give you the same jammy, saucy result.
- olives (green or black) - Briny and meaty, they cut through the sweetness of the tomatoes and add that salty Mediterranean depth. Kalamata olives give a richer, deeper flavor if you want to go that route.
- fresh parsley - Brings a bright, clean herby note. Dried works in a pinch but fresh is noticeably better here.
- fresh thyme - Earthy and aromatic. It infuses slowly into the butter as the fish bakes and gives the sauce that unmistakably Mediterranean quality.
- cloves (minced) - The backbone of the whole dish. Don't skip it and don't go short - three full cloves is right for two servings.
- the fish seasoning mix - A little of the spice blend you already made goes into the tomato base, tying the flavors of the fish and the sauce together.
- water - Helps the tomatoes release their juices more quickly and keeps the sauce from scorching during the saute.
- salted butter - Placed directly on top of the fish before it goes in the oven. As it melts, it bastes the fish and turns the tomato juices into a rich, silky sauce. This is the ingredient that makes the whole pan come alive.
- Pinch of salt and pepper - A final seasoning for the tomato base.
how to make Baked fish with cherry tomatoes and olives
Follow these steps and you'll have a beautiful dinner on the table in under 25 minutes.
- Preheat the oven: Set your oven to 400 degrees F (200 degrees C). Let it come fully up to temperature - a properly hot oven is what gives you that clean 10-minute cook time without drying the fish out.
- Make the seasoning blend: In a small bowl, stir together the paprika, Italian seasoning, Cajun seasoning, chili flakes, fish seasoning (if using), salt, and pepper until evenly combined. Measure out ½ teaspoon and set it aside - that goes into the tomatoes later.
- Season the fish: Pat the fish fillet thoroughly dry on both sides with paper towels. This step matters more than it sounds - a dry surface gives you a proper crust, a wet one just steams and sticks. Rub the seasoning mix generously all over both sides.
- Sear the fish: Heat the cooking oil in an oven-safe skillet over medium heat until it shimmers, about 2 minutes. Lay the fish in the pan and sear for 1 minute per side. You're looking for a golden-brown char on the outside, not full cooking through - the oven finishes that. Remove the fillet from the pan and set it on a plate.
- Build the tomato base: Leave the pan as is - those browned bits on the bottom are pure flavor. Add the cherry tomatoes, olives, parsley, thyme sprigs, minced garlic, the reserved ½ teaspoon of seasoning, water, and a pinch of salt and pepper. Saute over medium heat for about 3 minutes, stirring occasionally. The tomatoes will begin to soften and the garlic will smell incredible.
- Assemble and bake: Nestle the seared fish fillet back into the pan, right on top of the tomato and olive mixture. Place all 3 tablespoons of butter directly on top of the fish. If your skillet isn't oven-safe, transfer everything to a baking dish now. Slide the pan into the oven and bake for 10 minutes.
- Check for doneness: The fish is done when it flakes easily with a fork and the flesh looks fully opaque all the way through. The tomatoes should be fully burst and the butter melted into the sauce. For a thicker fillet, add 2-3 extra minutes.
- Serve immediately: Spoon the tomatoes, olives, and all the pan juices over the Baked fish with cherry tomatoes and olives as a sauce. This dish is best eaten right away, hot from the pan.
Substitutions and Easy Swaps
This Baked fish with cherry tomatoes and olives recipe is more forgiving than it looks. Here are the most useful adjustments.
Cherry tomatoes: Grape tomatoes are a perfect substitute. Regular large tomatoes don't burst and release their juices the same way, so they're not ideal for this preparation.
Fish: Cod, halibut, snapper, tilapia, sea bass, or mahi-mahi all work well. For thinner fillets, reduce bake time to 7-8 minutes. For thick steaks, add 2-3 minutes and check with a fork.
Cajun seasoning: Old Bay, Creole seasoning, or a mix of cayenne and smoked paprika all make solid substitutes.
Olives: Green or black both work. Kalamata adds a richer depth. No olives at all? Capers are a classic Mediterranean swap and work beautifully here.
Fresh herbs: Dried thyme and parsley can stand in - use about ½ teaspoon each. Fresh is brighter but dried still produces a great result.
Butter: Swap with a good olive oil for a dairy-free version. The sauce will be slightly lighter but still delicious.
EQUIPMENT for Baked fish with cherry tomatoes and olives
Oven-safe skillet - Cast iron or stainless steel are ideal. If yours isn't oven-safe, use it for the sear and saute steps, then transfer everything to a baking dish before it goes in the oven.
Small mixing bowl - For combining the spice blend.
Measuring spoons - For accuracy with the seasoning amounts.
Knife and cutting board - For mincing the garlic.
Paper towels - For patting the Baked fish with cherry tomatoes and olives dry before seasoning. Small step, real difference.
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for up to 2 days. The tomato sauce actually improves slightly overnight as everything settles.
Reheating: Warm gently in a covered skillet over low heat, adding a small splash of water if it looks dry. The oven at 300 degrees F for about 8 minutes also works well. Avoid the microwave if you can - it makes Baked fish with cherry tomatoes and olives rubbery.
Freezing: Not recommended. The Baked fish with cherry tomatoes and olives and cooked tomatoes don't hold up well in the freezer. This one is best made fresh and eaten right away.
Expert Tips
Dry the fish before you season it. Patting it dry with paper towels removes surface moisture and is what allows the spice crust to actually form during the sear. Skip this step and the Baked fish with cherry tomatoes and olives will steam rather than sear.
Let the oil get properly hot before the fish goes in. If the oil isn't hot enough, the Baked fish with cherry tomatoes and olives will stick and won't develop a crust. Heat it for at least 2 minutes until it shimmers.
One minute per side for the sear - no more. The Baked fish with cherry tomatoes and olives doesn't need to be cooked through at this point. The oven handles that. Over-searing dries out the fish before it even starts baking.
Don't skip the butter on top. As it melts down into the tomatoes, it creates the sauce. Without it, the pan juices are thin and one-dimensional.
Season generously. Baked fish with cherry tomatoes and olives can handle more seasoning than you might expect, especially with a full oven bake ahead of it. Don't be shy with the spice rub.
Use a thermometer if you're unsure. Baked fish with cherry tomatoes and olives is fully cooked at an internal temperature of 145 degrees F. An instant-read thermometer removes all the guesswork.
FAQ
Do you bake fish covered or uncovered in the oven?
For this Baked fish with cherry tomatoes and olives recipe, bake it uncovered. The high heat helps the fish develop color on top while the tomatoes caramelize at the edges rather than just steaming. If you're using a very thin fillet and worried about it drying out, you can loosely tent the pan with foil during the last 2-3 minutes - but the butter on top generally keeps everything moist enough on its own.
How long does it take to bake fish in the oven?
At 400 degrees F, most fillets take about 10 minutes, following the standard rule of 10 minutes per inch of thickness. Because this Baked fish with cherry tomatoes and olives recipe includes a sear beforehand, the fish is already partially cooked going in, so 10 minutes is just right for a typical fillet. For something thicker, check at 12-13 minutes. Press gently with a fork - it should flake apart easily and look fully opaque with no translucent center.
What fish goes well with tomatoes?
Mild white Baked fish with cherry tomatoes and olives is always the best match for a tomato-based sauce. Cod is the classic choice here - clean flavor, great flaky texture, holds up perfectly to the sear and bake. Halibut, snapper, tilapia, and sea bass are all excellent alternatives. Salmon works too if you prefer a richer, more oily fish - the acidity of the tomatoes actually pairs really well with it.
Can cherry tomatoes go in the oven?
Yes, and they're one of the best things you can roast at high heat. At 400 degrees F, they soften and burst within about 10-15 minutes, releasing their natural juices and concentrating in sweetness. That's exactly what creates the sauce in this recipe. They're so good roasted that I sometimes toss a whole pan of them with olive oil, garlic, and salt on their own as a side dish or pasta sauce.
Related
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Pairing
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Baked Fish with Cherry Tomatoes and Olives
Ingredients
Method
- Preheat your oven to 400℉.
- In a small bowl, mix all the seasonings for the fish. Set aside 1 teaspoon of the mix for the tomatoes.
- Rub the seasoning mixture evenly on both sides of the fish fillets.
- Heat oil in a skillet over medium heat. Sear both sides of the fish for about 1 minute, ensuring a charred, golden exterior. The fish should not be fully cooked at this stage.
- Remove the fish from the skillet and set aside.
- In the same skillet, add the tomatoes, olives, parsley, thyme, garlic, and the remaining seasoning mix. Sauté over medium heat for about 3 minutes, stirring occasionally.
- Place the fish in the center of the skillet, add the butter on top, and transfer the pan to the preheated oven. Ensure the skillet is oven-safe, or transfer the contents to a baking sheet.
- Bake for 10 minutes, or until the fish is cooked through.
- Remove from the oven and serve immediately with your choice of side.
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