Ingredients

4 white fish fillets (such as cod, halibut, or snapper)

2 cups cherry or grape tomatoes, halved

½ cup mixed olives (Kalamata or green), pitted and halved

2-3 cloves garlic, thinly sliced

¼ cup extra virgin olive oil

Juice and zest of 1 lemon

1 tablespoon capers, rinsed (optional)

2 tablespoons fresh parsley, chopped (or use basil, dill, or a mix)

1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)

Salt and freshly ground black pepper, to taste

Instructions

1. Preheat the Oven Preheat your oven to 400°F (200°C).

2. Prepare the Tomato and Olive Mixture In a large mixing bowl, combine the halved tomatoes, olives, sliced garlic, lemon zest, lemon juice, capers (if using), olive oil, dried oregano, salt, and black pepper. Toss until everything is evenly coated.

3. Arrange the Fish Lightly grease a baking dish or ovenproof skillet. Place the fish fillets in the dish and season with salt and pepper.

4. Top with the Tomato and Olive Mixture Spoon the tomato and olive mixture over and around the fish fillets, ensuring they are well-covered with the flavorful ingredients.

5. Bake Bake in the preheated oven for 15-20 minutes, or until the fish is opaque and flakes easily with a fork. The tomatoes should be soft and slightly caramelized.

6. Garnish and Serve Remove from the oven and sprinkle with freshly chopped parsley or your choice of herbs.

Serve warm with crusty bread, rice, quinoa, or a fresh green salad