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A close-up of baked white fish fillets in a sheet pan, topped with lemon slices, olives, herbs, and capers.

Sheet Pan Fish with Lemon, Olives, and Capers

Mild fish fillets cook effortlessly on a sheet pan, layered with bold lemon, olives, and capers, similar to a deconstructed tapenade. The mixture is brightened even further with the addition of grated ginger, which provides a zingy contrast to the salty, meaty olives.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 4 6-ounce fish fillets such as cod, halibut, or snapper
  • 1/4 cup olive oil
  • 1 tablespoon fresh ginger grated
  • 1/2 cup kalamata olives pitted and halved
  • 2 tablespoons capers drained
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon salt

Equipment

  • Sheet pan
  • Grater

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a shallow dish, whisk together the olive oil and grated ginger. Season with salt and pepper.
  3. Place the fish fillets in the ginger-oil mixture and turn to coat. Let marinate for 10 minutes.
  4. Arrange the fish fillets on a baking sheet. Scatter the lemon slices, olives, and capers around the fish.
  5. Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
  6. Serve immediately, spooning the pan sauce over the fish. This is excellent served with crusty bread to soak up the delicious sauce.

Nutrition

Calories: 350kcalCarbohydrates: 10gProtein: 35gFat: 18gSaturated Fat: 3gCholesterol: 90mgSodium: 500mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 5mg

Notes

For a different flavor profile, you can add sliced garlic or anchovies to the mixture. This recipe is flexible and can be adapted to your preferences.

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