Golden potatoes, sweet roasted tomatoes, briny green olives, and flaky white fish baked together with olive oil, lemon, and herbs — simple ingredients layered in one tray to create a dish that’s full of Mediterranean flavour.
When I made this, my family absolutely devoured it. The fish was tender, the vegetables had soaked up all the juices, and the whole tray disappeared in minutes. It’s fresh, full of flavour, and embodies everything I love about Mediterranean cooking — unfussy, generous, and bursting with colour.
Cooking fish for a crowd can often feel daunting, but this recipe makes it easy. Instead of juggling multiple pans or worrying about overcooking, everything bakes together in one tray. The oven does the work, and you can bring a dish to the table that looks and tastes impressive with very little fuss.
I served it alongside my Orange & Fennel Salad, and the colours and aromas on the table were amazing. If you don’t feel like making a salad, this dish already has everything you need — just add some crusty bread to soak up the pan juices.
Why You’ll Love It
- One-tray dinner – protein, veg, and flavour all baked together.
- Light and fresh – lemon, basil, parsley, and wine keep it bright and zesty.
- Family-friendly – the kind of dish everyone tucks into happily.
- Perfect for entertaining – fish is notoriously tricky to cook for many, but this method makes it simple.
- Healthy and nourishing – not only is it delicious, it’s also light at around 350 calories per serve.
If you enjoy this style of cooking, you might also like my One-Tray Baked Salmon with Asparagus & New Potatoes — another healthy and simple recipe that’s perfect for busy nights.
Ingredients Explained
- White fish fillets – Firm fish like snapper barramundi, or cod are ideal (I used snapper). They hold their shape while baking yet stay tender and flaky. Choose fillets of similar size so they cook evenly.
- Potatoes – Thinly sliced and layered at the bottom, they soak up the olive oil, lemon, and juices from the fish. They become soft in the middle with golden edges — almost like a built-in side dish.
- Red onion – Roasts down into sweet, tender strands that add depth without overpowering.
- Cherry tomatoes – They burst in the oven, releasing their juices to form the base of the sauce. Their sweetness balances the olives.
- Sicilian green olives – Milder than Kalamata, they bring a gentle briny flavour that complements the fish instead of overwhelming it.
- Garlic – Sliced instead of minced so it softens gently in the oven, adding background aroma rather than sharpness.
- Lemon – Both zest and juice brighten the dish and cut through the richness of the olive oil.
- Extra virgin olive oil – Use the best you have — this is a dish where the quality of the oil really shines.
- White wine – Just a splash adds body and creates a delicate sauce with the tomato and lemon. If you prefer, stock works too.
- Fresh parsley & basil – Parsley adds freshness, while basil brings a sweet, fragrant lift. Half is baked in with the fish for depth, and the rest is scattered at the end for brightness.
Pro Tips
- Slice the potatoes thinly so they cook through properly during the first bake.
- Use a tray with higher sides to keep juices contained for a light sauce.
- Bake half the herbs with the fish and save half for scattering fresh at the end.
- Add a splash of wine — it transforms the tomato and lemon juices into a beautiful sauce.
Storage
This dish is best enjoyed fresh from the oven. Leftovers can be stored in the fridge for up to 2 days and reheated gently in the oven, though the fish is most tender when freshly baked.
Substitutions
- Fish – Try salmon, flathead, or ling if snapper/cod isn’t available.
- Potatoes – Sweet potato makes a nice twist.
- Olives – If you don’t have Sicilian green, go for another mild green variety.
- Wine – Swap for a splash of light chicken or vegetable stock.
Wine Pairing
A crisp Mediterranean white wine like Vermentino, Albariño, or an Australian Sauvignon Blanc pairs beautifully. If you prefer red, go for something light and fruity like a Grenache.
Final Thoughts
Mediterranean Baked Fish with Potatoes & Olives is everything I love about this style of cooking — colourful, generous, and full of flavour, yet simple enough to pull together on a weeknight. My family loved it, and it’s the sort of dish I know I’ll return to again and again. Whether served with Orange & Fennel Salad or just plenty of bread to soak up the juices, it’s a dish that makes the table feel abundant without needing much effort at all.
Mediterranean Baked Fish with Potatoes & Olives
Equipment
- Baking tray with higher sides (or a shallow baking dish)
- Sharp knife or mandoline (for potatoes)
- Cutting board
Ingredients
- 4 firm white fish fillets snapper, barramundi, cod, ~150–180 g each
- 3 medium potatoes peeled and thinly sliced (2–3 mm)
- 1 red onion thinly sliced
- 250 g cherry tomatoes halved
- ½ cup Sicilian green olives pitted
- 3 garlic cloves thinly sliced
- Zest and juice of 1 lemon
- 3 tbsp extra virgin olive oil plus extra for drizzling
- ¼ cup dry white wine optional, recommended
- 2 tbsp fresh parsley chopped, divided
- 2 tbsp fresh basil chopped, divided
- Sea salt and freshly cracked black pepper
Instructions
- Preheat oven to 200°C (fan-forced 180°C). Lightly grease a baking tray with higher sides with olive oil.
- Arrange the potato slices in overlapping layers across the base. Drizzle with 1 tbsp olive oil, season with salt and pepper, and bake uncovered for 20 minutes until just tender.
- Scatter the red onion, cherry tomatoes, olives, and garlic over the potatoes. Season lightly, drizzle with 1 tbsp olive oil, and bake for another 10 minutes.
- Pat the fish fillets dry, then season with salt, pepper, and lemon zest. Place on top of the vegetables. Drizzle with the remaining olive oil and lemon juice, then splash over the wine. Scatter half the parsley and basil.
- Bake for 12–15 minutes, or until the fish flakes easily with a fork.
- Sprinkle with the remaining herbs and serve immediately with crusty bread and / or a salad.
Love baked fish and this looks amazing !
Love the Spanish flavours