Baked Fish with Cherry Tomatoes and Olives – A Flavorful and Easy Seafood Dish

Serving: Serve this dish with a side of steamed rice, couscous, or a green salad for a balanced meal.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.

Variations
Vegetarian Version: Swap the fish for tofu or tempeh for a plant-based alternative.
Spicy Kick: Increase the chili flakes or add a sliced jalapeño for more heat.
Different Fish: This recipe works well with various fish like tilapia, trout, or swordfish depending on your preference.
FAQ
Q: Can I use frozen fish?
A: Yes, you can use frozen fish. Just make sure it is fully thawed before seasoning and baking. Adjust the cooking time by a few minutes as needed.

Q: Can I substitute other vegetables for cherry tomatoes and olives?
A: Absolutely! You can use zucchini, bell peppers, or artichokes for a different flavor profile.

Q: How do I know when the fish is done?
A: The fish is done when it flakes easily with a fork and has reached an internal temperature of 145°F (63°C).