Ingredients:

  • 2 lbs white fish fillets (Cod, Halibut, or Haddock)
  • 2 cups cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 2 tbsp capers, drained
  • 3 cloves garlic, minced
  • 1 medium zucchini, thinly sliced into half-moons
  • 3 tbsp extra virgin olive oil
  • 1 medium lemon, juiced and zested
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. In a large bowl, toss the halved cherry tomatoes, olives, capers, sliced zucchini, and minced garlic with 1 tablespoon of olive oil and the dried oregano. Spread this mixture evenly across the bottom of a 9x13 inch baking dish.
  2. Pat the white fish fillets dry with a paper towel. Drizzle the remaining olive oil and lemon juice over the fillets, then season both sides with salt, pepper, and lemon zest.
  3. Gently nestle the seasoned fillets on top of the vegetable bed.
  4. Place the dish in a preheated 400°F (200°C) oven and bake for 12–15 minutes until the fish is opaque and flakes easily with a fork.