Mediterranean Baked Fish
Preparation time: 20 minutes | Serves: 2-3 people
Taking inspiration from Mediterranean flavours, my baked fish recipe involves just a few ingredients layered together in one pan, then baked to bubbly, saucy perfection.
Using jarred tomato sauce, white fish fillets, olives and parsley, this is a simple and healthy recipe, perfect for when you want something light and fresh for lunch or dinner.
Why You’ll Love My Mediterranean Baked Fish -
I didn't grow up enjoying fish much, and while my tastes have changed considerably, it's still not my first choice when planning meals. However, when I do cook fish, I always opt for white fish or salmon.
The great thing with white fish is that it’s easily available, but it’s also a great starter fish for beginners. With minimal prep and a short cooking time, white fish develops a delicate, flaky texture that makes it both versatile and delicious.
You’ll love this Mediterranean fish recipe because it’s so quick to whip up. The fish is baked in a smoky, paprika flavoured tomato base, topped with salty olives. Fresh parsley and a squeeze of lemon juice add brightness making this one-pan fish recipe taste like you spent hours in the kitchen.
I like making this for a midweek dinner when I want minimal cleanup. While you can serve the baked fish with rice, couscous, quinoa or crusty bread, I often enjoy it simply with a fresh green salad for a lighter meal.
Find more tips and suggestions in the recipe notes below.
Ingredients
400gms marinara/ sugo/ Napoletana sauce
1 tbsp smoked paprika
400gms white fish fillets (I used basa)
1/4 cup green olives, halved
Salt, according to taste
1/2 cup creamy ricotta
Juice of half a lemon + more to serve
1/4 bunch fresh parsley, chopped
Method
Preheat the oven to 180ºC.
Mix the marinara sauce with smoked paprika, salt and a squeeze of lemon juice.
Spread half the sauce in an ovenproof dish. Arrange fish fillets in a single layer, top with remaining sauce and scatter olives evenly on top.
Bake for 10 minutes, then grill for an additional 5 minutes until the fish is cooked and the sauce is bubbly and thickened.
Serve right away, topped with fresh parsley and a squeeze of lemon juice.
Swaps, Serves & Storage
What can I use instead of marinara sauce?
Marinara sauce is simply tomato sauce cooked with herbs and garlic. You can make this yourself, alternatively you can also use passata mixed with dried oregano and garlic powder.What fish can I use?
I tend to use basa since it’s the most accessible and easily available white fish. You can use cod, ling, sea bass or snapper.What can I use instead of olives?
You can use capers or leave out the olives entirely if you don’t enjoy them. You might need to add more salt to the sauce.What can I serve this Mediterranean baked fish with?
I like serving this fish with white rice, couscous or just with a green salad.Can I make this recipe ahead of time and store it?
I find reheating fish quite tricky as it overcooks in the microwave, so I prefer to eat this dish fresh. In case you do end up with leftovers or would like to prep it, I would recommend heating the sauce separately and then adding the fish back in and reheating gently. Store for a day or so in the refrigerator.
Check out my other fish recipes -
