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–+ servings
Four pieces of baked cod topped with lemon slices, capers, and herbs, surrounded by olives.

Sheet Pan Fish with Lemon, Olives, and Capers

This recipe features mild fish fillets cooked on a sheet pan with lemon, olives, and capers. Grated ginger adds a bright, zesty contrast to the salty olives. The fish is nestled in oil to keep it moist and creates a simple pan sauce perfect for soaking up with bread.
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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 fillets mild white fish e.g., cod, halibut, tilapia
  • 1/4 cup olive oil plus more for serving
  • 1 tablespoon fresh ginger grated
  • 1/2 cup kalamata olives pitted and halved
  • 2 tablespoons capers drained
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
For Serving
  • Crusty bread for soaking up the sauce
  • Fresh parsley chopped, for garnish (optional)

Equipment

  • Sheet pan
  • Grater

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, whisk together the olive oil and grated ginger.
  3. Arrange the fish fillets on one side of a baking sheet. Pour the ginger-oil mixture over the fish.
  4. Scatter the lemon slices, olives, and capers around the fish. Season everything with salt and pepper.
  5. Bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
  6. Let the dish rest for 5 minutes before serving. Garnish with fresh parsley if desired.
  7. Serve immediately with crusty bread to enjoy the pan sauce.

Notes

This recipe is adaptable. You can add sliced garlic or anchovies for a different flavor profile. Ensure your fish is fresh for the best taste.

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