Mediterranean Baked Fish – Quick, Fresh, and Full of Zest!
There’s something special about a tray bake – minimal fuss, fresh flavours, and a meal that comes together effortlessly. This Mediterranean Baked Fish is one of those recipes I turn to when I want something light, delicious, and deeply satisfying – especially on a busy weeknight.
Packed with juicy cherry tomatoes, fresh herbs, and a lemony olive oil drizzle that ties it all together, this dish celebrates everything I love about Mediterranean cooking: fresh produce, bold flavours, and simplicity.
Choose Your Fish
This recipe is beautifully flexible. I used fresh snapper fillets, but any firm white-fleshed fish will work just as well – think John Dory, flathead, or even barramundi. The key is freshness. Salmon would also be lovely! If you can get your hands on it the same day, even better.
This is one of those recipes that’s all about letting fresh ingredients shine. Whether it’s a casual weeknight or you’re cooking for friends, this Mediterranean baked fish is a guaranteed crowd-pleaser.
Let me know in the comments – which fish will you be trying this with?
MEDITERRANEAN BAKED FISH
Mary PolitisIngredients
- 6-8 fillets fresh snapper or John Dory, flathead, etc.
- 1 tbsp of your all purpose favourite herb and spice mix
- ½ red onion thinly sliced
- 1 punnet cherry tomatoes halved
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
- ¼ cup fresh dill chopped
For the Lemon Emulsion (Zoumi!):
- Juice of 2 lemons
- ¼ cup extra virgin olive oil
- Pinch of salt
Instructions
- Preheat your oven – Set it to the grill function at 180°C.
- Layer your tray – Place the fish fillets in a large baking dish. Sprinkle with your herb mix, then top with sliced onions and cherry tomatoes. Season with salt and pepper. Drizzle generously with olive oil and scatter chopped dill (save some for garnish).
- Grill the fish – Pop the tray into the oven and grill for 10–15 minutes, or until the fish is cooked through and flakes easily with a fork.
- Make the emulsion – While the fish is cooking, whisk or shake together the lemon juice, olive oil, and salt until combined. This is your zoumi – a bright, tangy finishing touch that brings everything to life.
- Spoon the fish onto plates, drizzle with as much of the lemon emulsion as you like (extra zoumi for me, always!), and garnish with the reserved dill.