Sicilian Baked Fish is a light yet flavorful Mediterranean dish featuring halibut or haddock baked with lemon, garlic, olives, capers, and cherry tomatoes. The combination of briny olives and capers with fresh herbs and citrus creates a bright, savory balance that’s both heart-healthy and protein-rich. Rooted in Sicilian cuisine, it highlights the Mediterranean diet’s emphasis on lean proteins, healthy fats, and fresh produce.
Ingredients
Halibut_or_Haddock
– 2 lbs., sliced into 4 fillets
Lemon
– 1 large
Cherry_Tomatoes
– 1 cup, halved or quartered
Capers
– 2 Tbsp
Green_Olives
– ½ cup, halved
Kalamata_Olives_or_Black_Olives
– ½ cup, halved
Garlic
– 2 cloves, halved
Extra_Virgin_Olive_Oil
– 2 Tbsp
Fresh_Parsley
– 2 Tbsp, minced
Salt_and_Pepper
– to taste
Instructions
Step 1
Preheat the oven to 425°F (220°C).
Step 2
Thinly slice ½ of 1 large lemon; leave the other half whole. Peel and halve 2 garlic cloves. Set aside.
Step 3
Slice 2 lbs. of halibut or haddock into 4 even portions.
Step 4
Drizzle 2 Tbsp of extra virgin olive oil on a rimmed baking sheet and arrange fish fillets skin-side down.
Step 5
Season the fillets with salt and freshly cracked black pepper, then juice the remaining ½ lemon over the top.
Step 6
Tuck the thin lemon slices and halved garlic cloves evenly around the fish.
Step 7
Place the baking sheet in the oven and immediately reduce the temperature to 400°F (200°C). Bake for about 20 minutes*, or until the fish flakes easily with a fork.
Step 8
While the fish cooks, combine the following in a small bowl: 2 Tbsp capers, ½ cup halved green olives, ½ cup halved Kalamata or black olives, 1 cup cherry tomatoes (halved or quartered), 2 Tbsp minced parsley, and a pinch of salt and pepper.
Step 9
Optional: When the fish is done, remove the garlic and lemon slices before serving.
Step 10
Spoon the prepared caper-olive-tomato mixture over the fillets.
Step 11
Serve warm with rice or a side of your choice.
Notes
- *Cooking times may vary based on thickness of fish and oven type
- Fish Substitutions: Halibut and haddock work beautifully, but cod, sea bass, or snapper are good alternatives
- Olives & Capers: Use whichever olives you prefer: green, Kalamata, or black. If capers are too briny for your taste, you can omit them or replace them with chopped sun-dried tomatoes
- Herb Variations: Fresh basil, oregano, or dill can be swapped in for parsley
- Sides: Serve with rice, couscous, roasted potatoes, or a simple salad for a complete meal
- Make Ahead: You can prepare the olive-caper-tomato mixture up to 1 day in advance; store it covered in the fridge
- Leftovers: Store cooked fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F (150°C) to avoid drying it out.