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Close-up of baked fish fillets topped with lemon slices, olives, and herbs, part of 7 Genius Veggie Sides Recipes Ideas for Busy Weeknights.

Sheet Pan Fish with Lemon, Olives, and Capers

Mild fish fillets cook easily on a sheet pan, layered with lemon, olives, and capers. Grated ginger adds a bright contrast to the salty olives. The fish stays moist in oil, creating a simple pan sauce perfect for soaking up with bread.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Fish
  • 4 mild fish fillets e.g., cod, tilapia, or snapper
  • 1/4 cup olive oil
  • 1 tablespoon fresh ginger grated
  • 1/2 cup kalamata olives pitted and halved
  • 2 tablespoons capers drained
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Equipment

  • Sheet pan

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, whisk together the olive oil and grated ginger.
  3. Arrange the fish fillets on a baking sheet. Pour the ginger-olive oil mixture over the fish.
  4. Scatter the lemon slices, olives, and capers around the fish.
  5. Season the fish with salt and pepper.
  6. Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
  7. Let the fish rest for 5 minutes before serving. Serve with bread to soak up the pan sauce.

Notes

You can add sliced garlic or anchovies for a different flavor profile. This recipe is flexible and can be adapted to your taste.

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