Ingredients:

  • 4 (6-oz) white fish fillets (Cod, Halibut, or Tilapia)
  • 1 tsp Kosher salt
  • 1/2 tsp Cracked black pepper
  • 1 pint Cherry tomatoes
  • 1/4 cup Kalamata olives, pitted and smashed
  • 2 tbsp Non pareil capers, drained
  • 4 cloves Garlic, thinly shaved
  • 1/2 tsp Red pepper flakes
  • 3 tbsp Extra virgin olive oil, divided
  • 1 medium Lemon, half thinly sliced, half juiced
  • 1/4 cup Fresh parsley, roughly chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Take your 4 (6 oz) white fish fillets and pat them thoroughly dry with paper towels on both sides.
  2. Place the dried fish fillets onto your rimmed baking sheet. Drizzle with the remaining 1 tbsp of olive oil and season evenly with the 1 tsp Kosher salt and 1/2 tsp cracked black pepper.
  3. In a small bowl, combine the 1 pint halved cherry tomatoes, 1/4 cup smashed Kalamata olives, 2 tbsp drained capers, and 4 shaved garlic cloves. Toss these with 2 tbsp of the extra virgin olive oil and the 1/2 tsp red pepper flakes until everything is glistening and coated.
  4. Spoon the tomato and olive mixture over and around the fish. Tuck the thin lemon slices between the fillets. Roast for 10 to 12 minutes until the fish is opaque and the tomatoes have shrivelled.
  5. Remove the pan from the oven and immediately squeeze the remaining lemon juice over the hot fish. Sprinkle with the 1/4 cup fresh parsley until the bright green herbs wilt slightly from the residual heat.
  6. Let the fish sit on the pan for 2 minutes before serving. This allows the juices to redistribute so they don't all run out the second you cut into it.
  7. Transfer each fillet to a plate, ensuring you scoop up plenty of the roasted tomatoes and briny oil from the bottom of the pan.
  8. The fish should reach an internal temperature of 145°F (63°C). It should be flaky but still hold its shape when lifted.