Ingredients
Scale
- 1/3 cup olive oil
- 4 garlic cloves, sliced
- 6 sprigs fresh thyme
- 1 1/2 cup baby tomatoes, whole
- 4 haddock fillets (or any white fish of your choice)
- 1/4 teaspoon salt and pepper
- 1/2 teaspoon chili flakes (optional)
- 1 cup Mezzetta olives (a variety of your choice)
- 1/4 cup Mezzetta sliced jalapeños
- 2 teaspoons Mezzetta capers, drained
- Optional substitutions:
- Replace haddock with cod, sea bass, or tilapia
- If avoiding olives, try adding sliced zucchini for a vegetable twist
- For a milder heat, skip the chili flakes and jalapeños
Instructions
- Preheat your oven to 450°F. Place your baking dish with the olive oil in the oven to heat for 6-8 minutes.
- Season your fish fillets with salt, pepper, and chili flakes.
- Carefully remove the pan from the oven and add garlic slices, half of the thyme sprigs, baby tomatoes, and fish fillets.
- Scatter the Mezzetta olives around the fish and top with sliced jalapeños and capers. Lower oven temperature to 375°F and bake for 15-18 minutes, depending on fillet size.
- Broil the fish for an additional 2 minutes for a beautifully charred look.
- Drizzle olive oil from the pan over the fish, garnish with remaining thyme sprigs, and serve immediately.
Notes
- Use fresh ingredients whenever possible for the best flavors.
- If your fish fillets are thick, add an extra 2-3 minutes to cooking time to ensure they’re cooked through.
- For a more intense flavor, marinate the fish in olive oil, garlic, and thyme for 30 minutes before baking.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet
- Calories: 320
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg