This dish features a large, skin-on fish fillet—likely Sea Bass, Snapper, or Grouper—baked until flaky in a flavorful, tangy sauce created by bursting cherry tomatoes and a generous amount of olive oil and fresh herbs.
Yields: 4 to 6 servings
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Ingredients
For the Fish and Marinade:
• 1 large (approx. 2 to 2.5 lb / 900g to 1.1 kg) whole white fish fillet, skin-on (such as Sea Bass, Grouper, or Snapper). Alternatively, use 4-6 individual thick, skin-on fillets.
• 1/4 cup Extra Virgin Olive Oil, plus extra for drizzling
• 1 tablespoon Fresh Lemon Juice
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Dried Thyme
• Kosher Salt and Freshly Ground Black Pepper to taste
For the Tomato and Herb Base:
• 2 pints (about 6 cups) mixed Cherry and Grape Tomatoes, halved or kept whole (use a variety of colors for visual appeal)
• 1 large Red Onion or 2 Shallots, thinly sliced
• 6 cloves Garlic, thinly sliced
• 1/2 cup Kalamata Olives, pitted and halved (optional)
• 2 tablespoons Capers, drained (optional)
• 1/4 cup Fresh Parsley, roughly chopped, divided
• 2 tablespoons Fresh Rosemary or Thyme sprigs, for garnishing and flavor
• 1/4 cup Dry White Wine (such as Pinot Grigio) or Vegetable Broth (for the sauce)
• 1/2 teaspoon Smoked Paprika (optional, for depth of flavor)
For Finishing:
• 1 whole Lemon, sliced or cut into wedges (for baking and serving)
• Freshly Chopped Parsley and/or Dill, for a final garnish
Instructions
1. Prepare the Fish and Marinade:
• Clean the Fish: If using a whole fillet, check for any remaining pin bones and remove them with tweezers. Rinse the fish under cold water and pat it completely dry with paper towels.
• Season: Score the skin of the fillet 3-4 times with a sharp knife (optional, but helps with flavor penetration). Place the fish on a large platter or baking sheet.
• Marinate: In a small bowl, whisk together 1/4 cup of Olive Oil, 1 tablespoon Lemon Juice, Dried Oregano, Dried Thyme, 1 teaspoon of Salt, and 1/2 teaspoon of Pepper. Rub the mixture generously over the entire surface of the fish, ensuring the flesh is well-coated. Set aside while you prepare the vegetables.
2. Prepare the Roasting Pan Base:
• Preheat the Oven: Preheat your oven to 400°F (200°C).
• Combine Vegetables: In a large, sturdy baking dish (e.g., a 9×13 inch ceramic dish or metal roasting pan) that is large enough to comfortably hold the fish, combine the halved Tomatoes, sliced Red Onion/Shallots, sliced Garlic, Olives, and Capers (if using).
• Season the Base: Drizzle the vegetables with a little extra olive oil (about 2 tablespoons), the Dry White Wine/Broth, and sprinkle with Smoked Paprika, a pinch of salt, and pepper. Toss gently to combine.
• Initial Roast (Optional but Recommended): For deeper flavor, you can place the vegetable mixture into the oven for 10 minutes before adding the fish. This allows the tomatoes to soften and begin releasing their juices.
3. Assemble and Bake:
• Nestle the Fish: Remove the baking dish from the oven (if pre-roasting). Gently place the large marinated fish fillet on top of the tomato and vegetable base.
• Garnish: Tuck a few sprigs of Fresh Rosemary or Thyme in and around the tomatoes and place a few slices of Lemon directly on top of and in the scored parts of the fish (as shown in the image).
• Final Seasoning: Lightly drizzle a little more olive oil over the fish and any exposed vegetables.
• Bake: Return the dish to the oven and bake for approximately 25-30 minutes.
• Note on thickness: A very thick fillet will take longer. A thinner fillet (like a Tilapia) may take only 15-20 minutes.
• Check Doneness: The fish is done when the flesh is opaque throughout and flakes easily with a fork at its thickest point. The internal temperature should be \bm{145^\circ\text{F}} (\bm{63^\circ\text{C}}). The tomatoes should be soft and burst, having created a vibrant, fragrant sauce.
4. Finish and Serve:
• Rest: Once cooked, remove the dish from the oven. Let the fish rest in the pan for 5 minutes. The residual heat will finish the cooking process.
• Garnish and Serve: Before serving, discard the baked lemon slices and whole herb sprigs (they have served their purpose). Spoon the beautiful pan juices and burst tomatoes over the fish.
• Final Touch: Generously sprinkle the fish and sauce with the Freshly Chopped Parsley (and/or dill).
• Serve the fish directly from the pan or transfer it carefully to a large serving platter, pouring the entire pan sauce over it. Serve immediately with fresh lemon wedges on the side.
Chef’s Variations and Tips
• Adding Potatoes: For a complete one-pan meal, you can add 1 pound of halved baby potatoes to the vegetable base. Toss the potatoes in the olive oil, salt, and herbs, and bake them for 15 minutes before adding the fish, as they take longer to cook.
• Using Individual Fillets: If you use four to six individual fillets, reduce the baking time to 15-20 minutes and adjust the vegetable base quantity as needed to fit your pan.
• Enhancing the Sauce: If you want a more distinct sauce, you can add a few tablespoons of crumbled Feta cheese to the vegetable base just before the last 5 minutes of baking. The cheese will soften slightly and add a salty, briny richness.
• Alternative Herbs: You can substitute the fresh rosemary/thyme with fresh basil or oregano for a different Mediterranean profile. Always use fresh herbs for the final garnish, as they provide the best aroma and color contrast.
• The “Sauce”: The liquid at the bottom of the pan is the essential part of this dish—a flavorful mixture of olive oil, lemon juice, fish juices, and burst tomato liquid. Make sure to spoon it over your fish and any side dish!