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Easy Mediterranean Fish with Tomatoes and Basil

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  • Author: Ingrid DeHart
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


This is a fast and easy one pan fish dish with delicious garden-fresh summer tomatoes and fresh herbs.


  • 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


  1. Preheat oven to 400°F
  2. Dry the fish with paper towels and sprinkle both sides with salt and pepper
  3. Brush a rimmed baking sheet or casserole dish with olive oil.
  4. Lay fish in the dish in a single layer.
  5. Sprinkle with oregano.
  6. Layer the tomato slices and lemon slices alternately over top of fish.
  7. Sprinkle olives around dish.
  8. Sprinkle tomatoes with salt and pepper and drizzle with olive oil.
  9. Bake in oven for 8-10 minutes or until fish easily flakes. The amount of time will depend on the cooking time.
  10. Serve topped with fresh basil.
  11. 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