Baked Fish with Cherry Tomatoes and Olives

Preheat your oven to 375°F (190°C). Grease a baking dish with cooking oil or line it with parchment paper.

Season the Fish
Season both sides of the fish fillet with fish seasoning, salt, and black pepper. Set aside.

Prepare the Tomato and Olive Mixture
In a mixing bowl, combine the halved cherry tomatoes, pitted olives, minced garlic, chopped parsley, fresh thyme sprigs, chili flakes, Cajun seasoning, Italian seasoning, paprika, salt, and black pepper. Toss to coat the tomatoes and olives evenly with the seasonings.

Arrange the Dish
Place the seasoned cherry tomatoes and olives in the prepared baking dish, spreading them out evenly.

Add the Fish
Lay the seasoned fish fillet on top of the cherry tomatoes and olives in the baking dish.

Dot with Butter
Dot the top of the fish fillet with pieces of salted butter.

Add Water
Pour 2 tablespoons of water into the baking dish around the fish fillet. This helps create steam and keeps the fish moist while baking.

Bake the Fish
Cover the baking dish with aluminum foil and bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.

Broil for a Golden Finish
Remove the foil from the baking dish and switch the oven to broil. Broil the fish for an additional 2-3 minutes, or until the top is lightly golden and caramelized.

Serve
Remove the baked fish with cherry tomatoes and olives from the oven. Garnish with additional fresh parsley, if desired.

Enjoy
Serve the baked fish hot with the roasted cherry tomatoes and olives alongside. Enjoy your flavorful and nutritious meal!

Serving and Storage Tips