Sheet-Pan White Fish with Cherry Tomatoes, Olives and Capers

This sheet-pan dinner captures everything wonderful about Mediterranean coastal cooking in one simple, low-fuss meal. Mild, flaky white fish fillets roast directly on top of juicy cherry tomatoes, briny Kalamata olives and tangy capers, soaking up all the savory pan juices as everything cooks together. A generous drizzle of extra virgin olive oil, fresh garlic, lemon and herbs tie it all together into a dish that tastes like it came straight from a seaside taverna, with almost no cleanup required. Beyond its ease, this recipe is a model of Mediterranean Diet principles: it leans on heart-healthy olive oil as the primary fat, features fish as the star protein, and incorporates vegetables, olives and herbs rather than butter, cream or processed ingredients. The cherry tomatoes break down into a light, garlicky sauce that moistens the fish, while the olives and capers deliver bold, salty flavor without needing excess added sodium. Serve it with a slice of crusty whole-grain bread to soak up the juices, a simple green salad, or alongside roasted potatoes or a scoop of whole-grain couscous for a complete, satisfying dinner. It's elegant enough for guests yet quick enough for a weeknight, and comes together in well under 45 minutes from start to finish.

Ingredients

• 4 filletsWhite fish fillets (cod, halibut or sea bass), about 6 oz each
• 3 cupscherry tomatoes, halved
• 0.5 cupkalamata olives, pitted, roughly chopped
• 2 tablespoonscapers, drained
• 4 clovesgarlic, thinly sliced
• 4 tablespoonsextra virgin olive oil
• 1 wholelemon, half sliced thin, half juiced
• 1 tablespoonfresh oregano, chopped, or 1 tsp dried
• 2 tablespoonsfresh parsley, chopped, for garnish
• 0.75 teaspoonsalt
• 0.25 teaspoonblack pepper, freshly ground
• 0.25 teaspoonred pepper flakes, optional

Method

No instructions listed.