4 trout fillets, about 5–6 oz each

2 cups cherry tomatoes, halved

½ cup Kalamata or mixed olives, pitted

3 cloves garlic, thinly sliced

1 small red onion, thinly sliced

3 tablespoons extra-virgin olive oil

1 lemon, thinly sliced

1 tablespoon fresh lemon juice

1 teaspoon dried oregano

½ teaspoon dried thyme

¼ teaspoon red pepper flakes, optional

Salt and freshly ground black pepper

2 tablespoons fresh parsley, chopped

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

Arrange the halved cherry tomatoes, olives, red onion, and sliced garlic in the dish. Drizzle with 1½ tablespoons olive oil and season with oregano, thyme, red pepper flakes, salt, and black pepper. Toss gently to coat.

Pat the trout fillets dry with paper towels. Place them skin-side down over the tomato and olive mixture. Drizzle the remaining olive oil and lemon juice over the fish. Season lightly with salt and pepper, then arrange lemon slices around and over the fillets.

Bake for 15–18 minutes, depending on the thickness of the trout, until the fish flakes easily with a fork and reaches 145°F (63°C) internally. The tomatoes should be softened and juicy, while the olives become wonderfully savory.

Remove from the oven and let the fish rest for 2–3 minutes. Spoon the roasted tomatoes, olives, and pan juices over each fillet and finish with fresh parsley.

Serving Tips

Serve immediately with crusty bread, roasted potatoes, rice, or a simple green salad. For extra Mediterranean flavor, add fresh basil, capers, or a small drizzle of extra-virgin olive oil before serving.

Prep Time: 10 minutes

Cook Time: 15–18 minutes

Total Time: About 30 minutes