Here is a one pan weeknight fish dish that’s impressive enough for entertaining. Fresh tomatoes and lemons are layered over the fish with oregano & olives, then topped with fresh basil creating a beautiful flavor-packed, nourishing summer dish. Paleo, gluten free, Whole 30 & keto.
This delicious one pan dish is made with juicy summer tomatoes, lemon and fish roasted in the oven.
As it cooks, the tomatoes soften and become sweeter while the olives add a salty note that goes nicely with the mild flaky fish.
Fresh oregano infuses the fish and tomatoes with a Mediterranean taste. The fresh basil sprinkled on top before serving makes this a summer delight!
I use fluke which is a local fish here on the east end of Long Island. Cod or flounder make fine substitutes, though you may have to adjust the roasting time. The thicker the fillets, the longer they will take to cook.
It’s a simple dish with only 6 ingredients. The combination of the tomatoes, fish, olives, oregano, lemon and basil is an absolute summer favorite.
Hopefully you have fresh herbs growing on your patio or garden. But if you don’t have fresh oregano you can substitute dried but definitely buy fresh basil it’s so good!
Did you know that tomatoes are healthier when they’re cooked?
Cooking enhances the nutritional value of tomatoes. This is because lycopene, the phytochemical that makes them red—is more easily absorbed through the cooking process, which breaks down the plant cell walls, making them accessible.
Of course you can still eat tomatoes raw. Who doesn’t love garden fresh tomatoes, sliced with a sprinkle of salt, pepper and olive oil. Maybe even a little balsamic vinegar. YUM!
Making this beautiful, delicious and nutritious one pan dinner is so easy.
The fish is placed in a casserole dish, sprinkled with fresh oregano, topped with a layer of tomatoes and lemon, olives and a little olive oil, then baked for 8-10 minutes.
Top with fresh basil just before serving.
Dinner is ready in less than 20 minutes.
Serve with roasted potatoes or your favorite grains, and a green salad.
Leftovers store nicely in the refrigerator and can be eaten cold or reheated on the stove.
You’ll love this fast and easy fish dish made with garden-fresh tomatoes and infused with fresh herbs.
Here are some other summer tomato recipes you may also enjoy:
Eggplant Rollatini with Grilled Tomato Sauce (vegan)
Fragrant Shrimp with Golden Cherry Tomatoes
Sautéed Patty Pan Squash with Tomatoes and Basil
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Easy Mediterranean Fish with Tomatoes and Basil
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
This is a fast and easy one pan fish dish with delicious garden-fresh summer tomatoes and fresh herbs.
Ingredients
- 1 1/2 pounds of flounder, fluke, cod, or other mild white fish fillets
- Celtic sea salt and pepper
- Extra virgin olive oil
- 2 tablespoons fresh oregano, coarsely chopped or 2 teaspoons dried
- 2 large beefsteak or heirloom tomatoes sliced into rounds (8 slices)
- 1 lemon cut into thin rounds
- 1/2 cup pitted black olives (kalamata), coarsely chopped
- 1/2 cup basil leaves torn or coarsely chopped
Instructions
- Preheat oven to 400°F
- Dry the fish with paper towels and sprinkle both sides with salt and pepper
- Brush a rimmed baking sheet or casserole dish with olive oil.
- Lay fish in the dish in a single layer.
- Sprinkle with oregano.
- Layer the tomato slices and lemon slices alternately over top of fish.
- Sprinkle olives around dish.
- Sprinkle tomatoes with salt and pepper and drizzle with olive oil.
- Bake in oven for 8-10 minutes or until fish easily flakes. The amount of time will depend on the cooking time.
- Serve topped with fresh basil.
- Store leftovers in the refrigerator for 1-2 days. Serve cold or reheat on the stove.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Cuisine: Paleo, Gluten Free, Dairy Free, Keto, Whole30
