👨‍🍳 Instructions

1. 1

   Preheat your oven to 425°F (220°C).

   💡 Tip: A hot oven ensures the fish cooks quickly and remains moist.
2. 2

   Pat the fish fillets dry with paper towels and season both sides with kosher salt and black pepper.

   💡 Tip: Drying the fish helps to achieve a better sear or crust.
3. 3

   Brush a 9x13 inch baking dish with a little olive oil and place the seasoned fish fillets in the dish.

   💡 Tip: Greasing the dish prevents the fish from sticking.
4. 4

   Squeeze the juice of half a lemon over the top of the fish fillets.

   💡 Tip: Lemon juice adds brightness and helps to tenderize the fish.
5. 5

   In a medium mixing bowl, combine the halved cherry tomatoes, halved olives, minced red onion, minced garlic, fresh thyme leaves, and dried oregano.

   💡 Tip: Using fresh herbs adds a more vibrant flavor.
6. 6

   Add a small pinch of salt and pepper to the tomato mixture, then drizzle with about 3 tablespoons of extra virgin olive oil. Toss to combine.

   💡 Tip: Don't over-salt the mixture, as olives are already salty.
7. 7

   Pour the tomato and olive mixture evenly over the fish fillets in the baking dish.

   💡 Tip: Ensure the topping covers the fish well for even flavor distribution.
8. 8

   Bake in the preheated oven for 15 to 20 minutes, or until the fish is opaque and flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets.

   💡 Tip: Avoid overcooking the fish, as it can become dry.
9. 9

   Serve hot, with extra lemon wedges if desired.

   💡 Tip: This dish pairs well with rice, couscous, or a fresh salad.