Mediterranean Baked Fish with Tomatoes and Capers

Serving: This dish is best served fresh, immediately after baking. It pairs beautifully with a simple arugula salad, crusty bread, or steamed rice.

Storage: Leftover fish can be stored in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the fish.

Variations:
Capers: Swap Kalamata olives for capers if you prefer a tangy twist.

Add Feta: For extra creaminess, sprinkle feta cheese over the fish before baking.

Add More Veggies: You can add more Mediterranean vegetables like zucchini or bell peppers to the dish.

FAQ:
Q: Can I use frozen fish fillets? A: Yes, you can use frozen fish fillets. Just make sure to thaw them completely before cooking to ensure even baking.

Q: Can I use other herbs instead of oregano? A: Yes, thyme or basil would work well as alternatives to oregano in this recipe.

Q: What side dishes go well with this fish? A: This dish pairs well with crusty bread, steamed rice, or a Mediterranean salad with cucumbers, tomatoes, and olives.

Enjoy your Mediterranean Baked Fish with Tomatoes and Capers for a healthy, vibrant meal packed with Mediterranean flavors!