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MEDITERRANEAN BAKED FISH

Ingredients

  • 1 1/4 lbs. rockfish filets
  • 10 oz. orange juice
  • 6 to 7 fresh thyme sprigs
  • 1 C cherry tomatoes, halved
  • 2 cloves garlic, sliced
  • juice of two lemons
  • 2 to 3 TBLS capers or pitted, slice olives
  • 1 TBLS olive oil
  • 6 pats butter
  • kosher salt/pepper
  • 1 jalapeno, sliced (optional)
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This just may be the simplest and quickest recipe for baked fish that I have ever created. It is similar to my Cod with Tomatoes recipe, with a few upgrades. For my Mediterranean Baked Fish recipe, I used Rockfish from the Pacific, but you can use any other white, flaky fish you have available. Red Snapper, Flounder, Chilean Sea Bass, or even Cod would work perfectly.

a bowl of Mediterranean baked fish

Line a baking dish with the butter. Lay the filets on top of the butter. Pour orange juice and olive oil over the fish. Season with kosher salt and black pepper. Add in the tomatoes, thyme, garlic, jalapeño and capers. Add the lemon juice and throw the juiced halves into the dish.

Mediterranean Baked Fish in a glass dish

Cover with foil and allow to bake on 375 for about 12 to 15 minutes. The fish will be done when the tomatoes have softened and the fish starts to fall apart. I served mine with sauteed spinach and roasted creamer potatoes. You can also serve this Mediterranean Baked Fish with my Fondant Potatoes or my Crispy Red Smashed Potatoes.

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1 Comment

  1. […] If you are local to Charlotte, be sure to pick up the Chilean Sea Bass at The Carolina Meat & Fish Co. Feel free to substitute grouper, or even swordfish. I love displaying my finished dishes on these boards…click here! Oh…and excuse the amount of olive oil in the picture…we were filming a boomerang. Your finished sauce will not have this much oil! If you love sea bass, try using it in my recipe for Mediterranean Baked Fish. […]


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