Go Back
–+ servings
Close-up of baked white fish fillets with lemon slices, green olives, and capers, a perfect quick veggie side.

Sheet Pan Fish with Lemon, Olives, and Capers

Mild fish fillets cook on a sheet pan in a shallow pool of briny, gingery oil. The dish layers bold lemon, olives, and capers, resembling a deconstructed tapenade. Grated ginger adds a bright contrast to the salty olives.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Side Dish
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Fish and Marinade
  • 4 fillets Mild white fish (such as cod or tilapia)
  • 1/2 cup Olive oil For the pool
  • 1 tablespoon Fresh ginger Grated
  • 1 whole Lemon Sliced
  • 1/2 cup Pitted olives Mixed varieties work well
  • 2 tablespoons Capers Drained
  • 1/2 teaspoon Salt Or to taste
  • 1/4 teaspoon Black pepper Freshly ground

Equipment

  • Sheet pan

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a sheet pan or line it with parchment paper.
  2. In a small bowl, mix the olive oil, grated ginger, salt, and pepper. This creates the briny oil base.
  3. Pour about half of the ginger oil mixture onto the prepared sheet pan, spreading it out to cover the bottom. This creates the shallow pool for the fish.
  4. Place the fish fillets onto the oil on the sheet pan. Season the fish lightly with additional salt and pepper if desired.
  5. Arrange the sliced lemon, olives, and capers over and around the fish fillets.
  6. Drizzle the remaining ginger oil mixture evenly over the fish and toppings.
  7. Bake for 15 to 20 minutes, or until the fish is opaque and flakes easily with a fork. Cooking time depends on the thickness of your fillets.
  8. Serve the fish immediately, spooning the pan sauce over each serving. Bread is useful for soaking up the remaining sauce.

Nutrition

Calories: 350kcalCarbohydrates: 5gProtein: 35gFat: 20gSodium: 550mgFiber: 1g

Notes

If you prefer a more savory flavor, you can substitute the grated ginger with 2 cloves of sliced garlic or a few anchovy fillets mixed into the oil.

Tried this recipe?

Let us know how it was!