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–+ servings
Sheet pan lemon herb fish with olives and capers, a quick and delicious veggie side dish.

Sheet Pan Fish with Lemon, Olives, and Capers

Mild fish fillets cook effortlessly on a sheet pan, layered with bold lemon, olives, and capers. The mixture is brightened with grated ginger, providing a zingy contrast to the salty olives. Nestling the fish in oil helps it stay moist and creates a no-effort pan sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 4 6-ounce fish fillets such as cod, halibut, or tilapia
  • 1/4 cup olive oil plus more for serving
  • 1 tablespoon fresh ginger grated
  • 1/2 cup kalamata olives pitted and halved
  • 2 tablespoons capers drained
  • 1/4 teaspoon salt or to taste
  • 1/8 teaspoon black pepper or to taste

Equipment

  • Sheet pan

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, whisk together the olive oil and grated ginger.
  3. Arrange the fish fillets on a baking sheet. Drizzle the ginger-olive oil mixture over the fish.
  4. Scatter the lemon slices, olives, and capers around the fish.
  5. Season with salt and pepper.
  6. Bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
  7. Let the fish rest for 5 minutes before serving. Serve with crusty bread to soak up the pan sauce.

Nutrition

Calories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 4gCholesterol: 80mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 2mg

Notes

This recipe is flexible. You can add sliced garlic or anchovies for a more savory flavor. Serve with your favorite crusty bread to enjoy the delicious pan sauce.

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