Last Updated on April 25, 2023 by Suzy Sakamoto
This baked Mediterranean fish with artichokes and olives is the ultimate catch and ranks at the very top of my favorite baked white fish recipes!
With artichokes, olives, and sun-dried tomatoes that create a juicy Mediterranean salad that beautifully compliments any white fish or rockfish!
Super easy dinner to put together, and so so good!
If it's one thing that I love about a Mediterranean meal, it's adding garlic, lemon, and extra virgin olive oil. It's almost a signature touch that can't be missed!
Another one of my absolute favorite things is mezze platters or, in other words, a table full of a variety of appetizers, olives, nuts, veggies, hummus, baba ghanouj, and pita bread. Once it's on the table, there's no stopping me from eating all this healthy, good-for-you spread.
This dish reminds me of a mezze spread in a way, that is filled with the best Mediterranean flavors.
I made this meal when my mom was over one day. I wanted to feed her fresh caught fish that my husband and I just got from our fishing charter experience), but I wasn't sure how to prepare it. As I looked in my pantry, I found sun-dried tomatoes, which made my mouth water! I quickly grabbed the artichokes and olives near it and got to work on this Mediterranean-baked fish recipe.
Since then, I've made it numerous times meanwhile falling in love with it more and more every time. So, I knew it needed a permanent home on my blog along with my other fish recipes! If you have more fish to work together, try this air fryer frozen fish recipe that's easy to make and always turns out great!
RECIPE INGREDIENTS
What Fish To Use
Luckily, just about any white fish or rockfish works great using this recipe. The time may need to be adjusted a bit, but other than that, your options are endless.
A few fish varieties to choose from rockfish, cod, lingcod, black cod, flounder, halibut, snapper, and even cabezon!
The Toppings For This Recipe
Olives. Use any green olive or kalamata. I would stay away from black olives and pimento olives, they're not quite the right flavor for this dish. I suggest going for a pitted specialty olive. Otherwise, kalamata is great! Mixing olives is another good way to add variety to this dish.
Artichokes. Because of the strong flavors that all the toppings provide, I prefer to use artichoke hearts that aren't marinated and just packed in water.
Sun-dried tomatoes packed in oil. Using marinated sun-dried tomatoes add the absolute best flavor to this dish. You truly can't replicate it with dehydrated sun-dried tomatoes. Trust me, I've tried. Though it was still delicious!
Shallots. This recipe is just about 2 shallots, so you won't need to get much. Another great alternative is red onion if you're in a pinch.
Fresh Lemon. The juicier, the better. If the lemon seems to be on the dryer side, I'd also grab another one.
Garlic. Fresh, fresh, fresh!!! Always use freshly minced garlic instead of the pre-packed minced in order to get the right amount and flavor of garlic.
Extra Virgin Olive Oil. Grab a good one, and let's get to it! You'll need this for the fish and drizzling to coat your baking dish.
EXPERT TIPS
- Watch the doneness of the fish. Overcooking can make it dry. Be sure to stay close to the oven and ready to test the fish as it nears the 15-minute mark.
- Keep the fillets about the same size so they cook are done at the same time. I've made the mistake of mixing and matching a variety of fish.... yeah, don't repeat that (haha).
SERVING TIPS
Serve this yummy Mediterranean fish recipe with just about any side you'd like. I've done rice, roasted potatoes, quinoa, and as-is for a low-carb phenomenal dinner.
When choosing a side dish, ensure it won't overpower with the flavors in this recipe.
For a salad suggestion, I love having Lebanese Taboulleh Salad for a fresh and light complement.
STORAGE TIPS
Leftovers? Better eat up! Or store in the fridge in an airtight container for up to 2 days. Reheat on a skillet or in the microwave before enjoying again.
WHY THIS RECIPE WORKS
It's mixing juicy Mediterranean inspired ingredients like sun-dried tomatoes, artichokes, and olives with fresh fish to create a one-fish wonder that will come out perfect for dinner!
VARIATIONS AND SUBSTITUTIONS
Subtitute any of the toppings with your favorites. Swap out the sun-dried tomatoes for peppers.
Swap shallots and red onion. Get creative and use your favorites!
FAQ
Nope! There's no need to cover your baked fish dish. Allowing it to get lightly crusty on the outside is one of the many benefits of this recipe. To avoid overcooking, be sure to remove the fish from the oven as soon as it registers at 140 degrees F.
To keep fish moist when baking, there are a couple of secrets!
First, overcooking is the ultimate reason for a dry fish. Staying close to the oven as it's near the end is very important.
Secondly, allow it to cook with a good sauce or liquid of some kind. My favorite way to bake fish is using this recipe full of juicy elements to avoid dry fish. One of those ways is using extra virgin olive oil and lemon to create moisture.
Nope! This is another myth that you should entirely avoid. All you need to do is pat it dry using a disposable paper towel prior to coating it with oil and spices. Rinsing fish will spread germs around your kitchen sink and isn't a necessary step by any means.
RELATED RECIPES
One of the best and healthiest side dishes to serve with this Mediterranean baked fish recipe is this Mediterranean quinoa salad that I can't ever seem to get enough of.
If you're looking for other fish recipes, you're in the right place. Try my rosemary parmesan crusted fish that I've served numerous times now, and it's always a hit!
For an original surf n' turf recipe, you've got to try this bacon bousin fish, it's a super simple 3 ingredient recipe that's worth every bite!
I LOVE HEARING FROM YOU! When you make this dish, please RATE using the ⭐️stars in the recipe card, and COMMENT at the end of the page how you enjoyed this dish. I love to connect with you in the comments section.
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Mediterranean Fish with Artichokes and Olives
Equipment
Ingredients
- 1 whole white fish fillet , ours was a 13 oz. lingcod
- ¼ cup extra virgin olive oil
- 2 shallots , sliced
- ¼ cup marinated artichokes
- ¼ cup marinated sun-dried tomatoes
- ¼ cup parsley , chopped
- 2 large garlic cloves or 3 medium
- 1 lemon , ½ for baking, ½ for squeezing to serve
- ¾ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black pepper , I used fresh cracked pepper
- ¾ teaspoon salt , or to taste
Instructions
- Preheat the oven to 400 °F. Drizzle 2 tablespoons of olive oil into a baking dish.
- Clean and pat the fish fillet dry using a paper towel. Then coat it with 2 tablespoons of olive oil and massage the spices, and the salt onto the fillet, and place it in the baking dish.
- Sprinkle the garlic around the fillet, then the artichokes, sun-dried tomatoes, shallots, and parsley. Then squeeze half of the lemon right on top of the fillet.
- Bake until the internal temperate reads 140 °F, which usually takes about 15 minutes.
- Cut the other half of the lemon into wedges and squeeze some of them onto the fillet, the others sprinkle around the dish serve.
Notes
- Marinated Sun-dried Tomatoes can be switched out for non-marinated. However, you'll need to hydrate them in hot water.
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