Baked White Fish with Tomatoes and Olives

Ingredients

• 200 gcherry tomatoes
• 2 tbsp, divided, plus extra for drizzlingextra virgin olive oil
• 3–4fresh thyme sprigs
• to tastesea salt
• 1 sliceslightly stale bread
• 1 large clovegarlic
• 12stoneless green olives
• 2relatively thick sustainable white fish fillets

Instructions

1. 1

   Roast the tomatoes

   Heat the oven to 160°C. Toss the cherry tomatoes and thyme sprigs with a good pinch of salt and 1 tbsp of the olive oil in a medium baking dish. Roast for 15 minutes.

2. 2

   Make the breadcrumbs

   While the tomatoes roast, put the bread and the peeled, roughly chopped garlic in a small food processor or mini chopper. Blitz to make coarse breadcrumbs, add the remaining 1 tbsp of olive oil, then blitz again.

3. 3

   Top and bake

   Tear the olives over the partly roasted tomatoes and place the two fish fillets on top. Season the fish with salt and cover with the breadcrumbs. Drizzle with a little more olive oil and bake for 15–20 minutes, until the fish is cooked through and flakes easily.

What is baked white fish with tomatoes and olives?

This is a simple Mediterranean-style fish traybake: fish is cooked in the same dish as tomatoes, olives and herbs, so their juices mingle as it bakes. The combination draws on familiar coastal flavours without requiring a complicated sauce.

Here, the tomatoes get a head start in the oven, while a coarse garlic breadcrumb topping adds a crisp contrast to the soft fish and juicy tomatoes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 38g protein, 18g carbs, 20g fat.

The fish provides most of the protein, while the bread and tomatoes contribute carbohydrates. Olive oil supplies much of the fat, with additional fat from the olives; the exact totals vary with the fish and the extra drizzle of oil. Serve with vegetables or salad alongside, and use bread or potatoes according to how filling you want the meal to be.

Why roast the tomatoes first?

Tomatoes first: give them 15 minutes in the oven with thyme, salt and some of the oil before adding the fish. This lets them soften and release their juices without keeping the fish in the oven for the entire cooking time.

Keep the tomatoes in a single layer where possible so they roast evenly in the baking dish.

Choosing the fish

Thick fillets: are best suited to the stated final baking time; thin pieces may cook sooner. Choose sustainable white fish and, if the fillets vary in thickness, check the thinner one first.

Pat the fish dry if its surface is very wet, so the breadcrumb topping sits more readily on top.

Getting the breadcrumb topping right

Coarse crumbs: blitz the bread and garlic only until the mixture looks uneven and crumbly. A fine powder is more likely to form a dense layer rather than a crisp topping.

Oil: add the second tablespoon after making the crumbs, then pulse again to distribute it. Finish with just a drizzle over the assembled dish.

How to tell when the fish is done

Flaky centre: check the thickest part after 15 minutes of baking with the fish. It should be opaque and separate into flakes when gently pressed with a fork.

If it needs longer, return the dish to the oven and check again after a few minutes; the exact time depends on the fillets’ thickness.

What to serve alongside

Bread: crusty bread is handy for soaking up the tomato and olive juices. For a more substantial meal, serve the fish with freshly cooked pasta or crispy potatoes.

A simple green salad or steamed vegetables can add freshness alongside the rich, savoury topping.

Recipe notes & tips

• Use a baking dish that holds the tomatoes in a fairly even layer.
• Remove any large thyme stalks before serving if you prefer not to eat them.
• Pulse the breadcrumbs briefly so they retain a coarse texture.
• Choose fillets of similar thickness so they finish cooking at about the same time.
• Check the fish at 15 minutes rather than relying only on the upper end of the baking time.

Variations

• Fresh herbs: use rosemary or oregano in place of thyme for a different herbal note.
• Black olives: swap in stoneless black olives for a deeper, more savoury flavour.
• Citrus finish: squeeze a little lemon over the fish just before serving.
• Spiced crumbs: add a pinch of chilli flakes to the breadcrumbs for gentle heat.
• Extra vegetables: add sliced courgette to the tomatoes before their first roast.

Common mistakes to avoid

• Adding the fish too early: it may overcook while the tomatoes soften; roast the tomatoes alone for the first 15 minutes.
• Using very thin fillets: they can become dry during the final bake; choose relatively thick pieces or check them early.
• Overprocessing the bread: fine crumbs can turn dense; stop when the mixture is still coarse.
• Skipping the doneness check: fish thickness varies; test the thickest part for opaque, flaky flesh.
• Pouring on too much extra oil: the dish can become greasy; finish with a light drizzle.

How to store

Refrigerate leftovers in a covered container and eat within 1–2 days. Reheat gently in a low oven until hot throughout; the breadcrumbs may soften, and reheating can dry the fish, so avoid prolonged heating.

Frequently asked questions