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Introduction: The Mediterranean Baked Fish Recipe brings the essence of sun-soaked coastlines and rich culinary tradition to your kitchen. Infused with vibrant herbs, zesty lemon, and aromatic spices, this dish highlights the simplicity and freshness of fish, creating a satisfying and nutritious meal that is as delicious as it is easy to prepare. Perfect for weeknight dinners or special occasions, this recipe is a celebration of Mediterranean flavors that everyone will love.
Ingredients:
4 white fish fillets (such as cod, tilapia, or haddock)
2 tbsp olive oil
1 lemon (zested and juiced)
3 garlic cloves, minced
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
1 tsp dried oregano
1 tsp paprika
Salt and pepper, to taste
1/2 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/4 cup Kalamata olives, pitted and chopped
1/4 cup feta cheese, crumbled (optional)
1 tbsp capers (optional)
Directions:
Preheat the oven to 375°F (190°C) and line a baking dish with parchment paper or lightly grease it with olive oil.
Prepare the fish fillets: Pat the fish fillets dry with a paper towel. Place them in the baking dish.
Make the marinade: In a small bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, chopped parsley, basil, oregano, paprika, salt, and pepper.
Coat the fish: Pour the marinade over the fish fillets, making sure each piece is evenly coated. Let the fish marinate for about 10-15 minutes to absorb the flavors.
Add the vegetables: Arrange the cherry tomatoes, red onion, and Kalamata olives around the fish. If using, sprinkle crumbled feta cheese and capers over the vegetables.
Bake the fish: Place the dish in the oven and bake for 20-25 minutes, or until the fish flakes easily with a fork and is cooked through.
Serve: Garnish the baked fish with fresh parsley or basil and serve with a side of roasted vegetables, couscous, or a simple green salad.
Serving and Storage Tips:
Serving: This Mediterranean Baked Fish is perfect when paired with fresh crusty bread or over a bed of couscous or quinoa. For a low-carb option, serve with sautéed greens or roasted vegetables.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, place the fish in a preheated oven at 350°F (175°C) for 10-12 minutes to preserve its texture.
Variations:
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