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Ingredients
– 4 fish fillets (6 ounces each, any white fish works well, such as cod, tilapia, or mahi-mahi)
– 1/4 cup olive oil
– 4 cloves garlic, minced
– 1 cup mixed cherry tomatoes, halved
– 1 cup sliced Kalamata olives
– 1 cup artichoke hearts, canned or marinated
– 2 tablespoons freshly chopped oregano
– 1 teaspoon lemon zest
– Salt and pepper to taste
– 2 lemons, sliced (optional)
Instructions
1. Preheat oven: Preheat the oven to 400°F (200°C).
2. Prepare the fish: Rinse the fish fillets and pat them dry with paper towels.
3. Mix the Mediterranean topping: In a bowl, combine olive oil, garlic, cherry tomatoes, olives, artichoke hearts, oregano, lemon zest, salt, and pepper.
4. Assemble the dish: Place the fish fillets in a baking dish. Spoon the Mediterranean topping over each fillet, making sure they’re evenly coated.
5. Bake: Bake the fish in the preheated oven for 12-15 minutes or until cooked through.
6. Serve: Serve the fish hot, garnished with lemon slices and a sprinkle of oregano, if desired.
Tips and Variations
– Use fresh and high-quality ingredients for the best flavor.
– You can customize the Mediterranean topping to your liking by adding or substituting ingredients.
– Serve with a side of roasted vegetables, quinoa, or a simple green salad.
– For a crispy top, broil the fish for an additional 1-2 minutes after baking. Keep an eye on it to avoid burning.