Go Back
–+ servings
Three pieces of baked white fish topped with lemon slices, olives, and herbs on a baking sheet.

Sheet Pan Fish with Lemon, Olives, and Capers

This recipe features mild fish fillets cooked on a sheet pan with lemon, olives, and capers, creating a bright and flavorful dish. Grated ginger adds a zingy contrast to the salty olives, and the fish is nestled in oil to stay moist, forming a simple pan sauce perfect for soaking up with bread.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Side Dish
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Fish
  • 4 mild fish fillets e.g., cod, tilapia, or snapper
  • 1/4 cup olive oil
  • 1 tablespoon freshly grated ginger
  • 1 lemon thinly sliced
  • 1/2 cup pitted olives e.g., Kalamata or Castelvetrano
  • 2 tablespoons capers drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Sheet pan

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, whisk together the olive oil and grated ginger. Season with salt and pepper.
  3. Arrange the fish fillets on the prepared baking sheet. Spoon the ginger-oil mixture evenly over the fish.
  4. Scatter the sliced lemon, olives, and capers around the fish on the baking sheet.
  5. Bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork. The cooking time will vary depending on the thickness of your fish fillets.
  6. Let the dish rest for 5 minutes before serving. This allows the flavors to meld and creates a delicious pan sauce.
  7. Serve immediately, with crusty bread to soak up the flavorful sauce.

Notes

For a different flavor profile, you can add sliced garlic or anchovies to the baking sheet along with the fish. This recipe is very adaptable to your preferences.

Tried this recipe?

Let us know how it was!