This one pan roasted fish with cherry tomatoes is an easy, breezy, perfect summer dish. We’re baking fish in a single pan with fresh tomatoes, onion and kalamata olives for a weeknight dinner that’s as tasty as it is convenient. Ready in less than 30 minutes.
We’ve got plenty of lemony, herby goodness packed into this meal. It will have you picturing Mediterranean sunsets by the sea, helping you relax after even the busiest work day.
This meal is pretty healthy - it’s hard not to be when your main ingredients are fish and veggies - and it’s ready in less than 30 minutes. With only one pan to clean, it’s a breeze to clean up, making this the best meal for one of those nights where you just need to get something nutritious on your plate ASAP.
Baked fish is simply an awesome source of protein. It’s tasty, and cooked to flaky perfection here in this recipe. With our side of tomatoes you’re on a one-way ticket to flavor town!
Why We Love Roasted Fish
- This recipe only needs twenty five minutes to get the fish out of your fridge and onto your plate.
- Sheet pan meals are awesome for those busy weeknight dinners. It’s great not to have to clean up a huge mess!
- High in flavor. Low in calories. Packed with healthy fats and protein, and great vegetable content. It’s a healthy meal that will appeal to even the pickiest eaters.
Oven Baked Fish Ingredients
- White fish fillets (cod, bass or halibut). You can use fresh or frozen depending on your own preference.
- Cherry tomatoes. We love cherry tomatoes for this recipe thanks to their characteristic balance of acidity and sweetness.
- Olive oil. Extra virgin olive oil is an awesome source of antioxidants and works great for this recipe. You could use a similar oil like avocado oil or coconut oil, but extra virgin olive oil is the healthiest and probably tastiest for this sort of cooking.
- Kalamata olives
- Basil and mint. Wonderful herbs with plenty of bite and character, and rich in vitamin C and antioxidants.
- Seasonings. To season our one pan fish and tomatoes, we’re using minced garlic, lemon zest, red chili flakes, balsamic vinegar, honey, pepper, salt and zaatar.
How To Make One Pan Roasted Fish and Cherry Tomatoes
- Arrange the tomatoes, onion, olives and garlic in a 9 x 13-inch oven safe baking dish.
- Mix together the olive oil, balsamic vinegar, honey, salt, red chili flakes and pepper in a small bowl. Pour over the tomatoes and toss to combine. Roast for 15 minutes.
- Meanwhile, pat dry the fish with paper towels, brush all over with olive oil and season with salt, pepper and zaatar ( if using any).
- Remove the baking dish from the oven. Move the tomatoes, onions and olives to the sides of the dish and place the fish fillets in the center. Roast for 10-12 minutes or until the fish flakes easily with a fork and cooked through.
- Garnish with the lemon zest, basil and mint.
- Pat your fish dry. Excess moisture on the fish before baking it will prevent your oil and seasoning from adhering properly to the fish fillet. Take a clean paper towel and pat your fish dry before proceeding with the rest of the recipe.
- Avoid overcrowding the pan. Your tomatoes, onion and olives don’t have to be perfectly spread out, but they will benefit from not being overly crowded. We recommend to use a 9 x 13-inch oven safe baking dish.
Substitutions and Additions
- A nice drizzle of some butter will increase the calories of this meal, but it’ll also add plenty of flavor. Drizzling melted butter onto your fish prior to cooking will help the fish become crispier during the baking process.
- Add panko breadcrumbs for a crispy, breaded fish fillet. All you need to do is season the breadcrumbs with zaatar. Make an egg wash, dip your fish fillets in the wash, then dip them in your seasoned panko. That’s it! Now you have awesome crispy breaded fish fillets.
What To Serve With one Pan Roasted Fish
- Couscous. We love a nice, fine, fluffy couscous with this recipe. The couscous will also soak up any extra juices from the fish and tomatoes.
- Rice. Rice is another classic carb that we just love with fish. Instant Pot Jasmine Rice or Brown Rice is perfect for this recipe.
- Roast vegetables. The squash family in particular is awesome, and provides a wonderful textural complement to your flaky baked fish like cod or hailbut.
Reheating and Storing Cod
You can store any leftovers in an airtight container in the fridge. To reheat, simply return your food to the oven at 325 for ten minutes. You’ll want to eat it within three days of cooking, however.
More One Pan Recipes For Dinner
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