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Baked Rockfish with olives, capers and tomatoes
10 minute prep
This Mediterranean-inspired baked fish is a simple yet flavorful dish that highlights fresh ingredients and bold flavors. With briny olives, juicy tomatoes, and bright lemon, the topping infuses the fish with a delicious balance of saltiness and freshness. Best of all, it comes together quickly, making it perfect for a weeknight dinner or an elegant meal. Follow the golden rule—12 minutes per inch of thickness—and you’ll have perfectly cooked, flaky fish every time. Drizzle with high-quality olive oil before serving for a final touch of richness. This recipe takes 10 minutes of prep and 12 minutes of cooking.
Directions
- Preheat the oven to 400 with the rack placed in the center.
- Rinse and pat dry the fish filets
- In a bowl combine the avocado oil, salt, olives, tomatoes, capers, parsley, lemon zest, and lemon juice and give it a good mix.
- Cover the fix with the mixture.
- Bake the fish for 12 minutes. It should be opaque, firm and flaky when done. (the rule of thumb is it takes 12 minutes for every inch of thickness on a fish)
- Once done, drizzle with the really good olive oil and serve.
Ingredients
2 8 oz filet of Rockfish
2 tablespoon avocado oil (any oil will do but this one is better for baking)
1/4 tsp salt
1/2 cup mixed pitted olives, chopped
8 cherry tomato, quartered (or garden tomatoes, seeds removed, cored and chopped)
1 heaping tablespoon capers
1/2 cup parsley, finely chopped
1/2 lemon, zested and squeezed
Really good olive oil for drizzling
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