Mediterranean Baked Fish

Mediterranean Baked Fish

This Mediterranean baked fish is a delicious way to add more fish to your diet, with fish fillets baked in a flavorful Mediterranean mix of tomatoes, olives, spinach, wine, and cream. Prepare some fettuccine, rice, or orzo while the fish bakes to serve alongside.

Ingredients

• 3 tablespoons olive oil, divided
• 1/2 cup chopped onion
• 4 cloves garlic, minced
• 1 1/2 cups cherry tomatoes, halved
• 1/2 cup dry white wine
• salt and freshly ground black pepper to taste
• 1 1/2 teaspoons dried Italian herb seasoning, divided
• 1/2 teaspoon crushed red pepper flakes, or to taste
• 1/4 cup pitted and sliced Castelvetrano olives
• 1 cup chopped fresh spinach
• 1/2 cup heavy cream
• 1 1/2 pounds fish fillets, about 1/2-inch thick, patted dry (see note)
• cooked rice or pasta (optional)
• fresh parsley for garnish (optional)

Directions

1. Preheat the oven to 400°F (200°C).
2. Heat 2 tablespoons of olive oil in an oven-safe nonstick skillet over medium heat. When the oil shimmers, add the onions and cook, stirring frequently, until they are translucent, about 3 to 4 minutes. Stir in the garlic and cook, stirring, for about 30 seconds.
3. Add the cherry tomatoes and wine, and season with salt and pepper. Stir in 1 teaspoon of Italian seasoning and red pepper flakes. Toss to combine and cook for about 1 minute. Remove from heat and stir in the sliced olives, chopped spinach, and cream.
4. Nestle the fillets into the vegetable mixture, sprinkle each fillet with salt and pepper, and drizzle the remaining olive oil over the entire dish. Brush the olive oil to cover the surface of each fillet. Sprinkle with the remaining 1/2 teaspoon of Italian seasoning.
5. Bake in the preheated oven until the fish flakes easily with a fork, about 20 to 25 minutes. An instant-read thermometer inserted into the center should read 145°F (63°C).
6. Serve with hot, cooked pasta or rice, and garnish with fresh parsley.