Preheat your oven to 400°F (200°C). Lightly grease a large baking dish with a little olive oil.

Pat the fish fillets dry with paper towels. This helps the seasonings stick and encourages better browning during baking.

2. Season the Fish

Place the fish fillets in the prepared baking dish. Drizzle them with 1 tablespoon of olive oil and fresh lemon juice.

In a small bowl, combine minced garlic, oregano, Italian herbs, paprika, salt, and black pepper. Sprinkle the mixture evenly over the fish.

Arrange thin lemon slices around and on top of the fillets.

3. Add the Tomatoes

Scatter the cherry tomatoes around the fish. Drizzle the tomatoes with the remaining olive oil and gently toss them in the baking dish so they are lightly coated.

If using Kalamata olives, scatter them around the fish for an extra Mediterranean touch.

4. Bake

Place the dish in the preheated oven and bake for approximately 15–20 minutes, depending on the thickness of the fish.

The fish is ready when it flakes easily with a fork and reaches 145°F (63°C) in the center. The cherry tomatoes should be softened, juicy, and beginning to blister.

Avoid overbaking, as thinner fish fillets can cook quickly.

5. Finish and Serve

Remove the fish from the oven and spoon some of the warm tomato juices and olive oil from the baking dish over the fillets.

Sprinkle generously with fresh parsley and dill. Add an extra squeeze of lemon juice just before serving.

Serve immediately with roasted potatoes, brown rice, couscous, quinoa, or a simple Mediterranean salad.

Servings: 4

Prep Time: 10 minutes

Cook Time: 15–20 minutes

Total Time: About 30 minutes

Tips

Use fish fillets of similar thickness so they cook evenly. Fresh herbs add the brightest flavor, but dried herbs work well when fresh herbs are