Ingredients
- 14 oz (400 g) cherry tomatoes
- 1 cup (150 g) pitted kalamata olives
- 6 anchovy fillets
- 2 tablespoons capers, drained
- 1 red onion, finely sliced
- ¼ cup (60 ml) extra-virgin olive oil
- 1 tablespoon balsamic glaze
- Sea salt
- Freshly ground black pepper
- 4 small or 2 large fillets firm white fish, such as cod or snapper (1 lb 5 oz/600 g total)
- Snipped chives or finely chopped flat-leaf parsley, for serving
Instructions
- Preheat the oven to 325°F.
- In a large baking dish, combine the tomatoes, olives, anchovies, capers, and red onion. Drizzle with the olive oil and balsamic glaze and season well with salt and pepper. Toss to combine. Transfer to the oven.
- Bake for 30 minutes, or until the tomatoes have burst open and are jammy. Increase the oven temperature to 400°F.
- Pat the fish dry and season well with salt and pepper on both sides.
- Push aside the tomatoes in the baking dish to make room for the fish. Place the fish fillets in the empty space in the dish. Bake for 8–10 minutes, depending on the thickness of your fish, until it’s cooked through. It will no longer be glassy and translucent and you should be able to push a fork through it with ease.
- Sprinkle with chives and serve immediately, with a drizzle of Italian-style chili oil and some focaccia, if desired.
Excerpted from Garlic, Olive Oil + Everything Mediterranean: Simple Recipes for the Home Cook. Copyright © 2025 by Daen Lia. Photography Copyright © 2025 by Armelle Habib. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.
Photo Credit: Armelle Habib
