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Keto Dinner

Mediterranean Baked Fish

There’s something about a sheet pan fish dinner that makes weeknights feel less rushed. This Mediterranean baked fish brings together briny olives, sweet tomatoes, and tender leeks over flaky orange roughy, all in one dish. I keep this recipe in heavy rotation because it’s simple enough for a Tuesday but elegant enough for company.

15 min Prep time 20 min Cook time 35 min Total time 4 Servings 195 Calories
Mediterranean Baked Fish

Ingredients

  • cup thinly sliced leeks, white parts only
  • garlic cloves, minced
  • teaspoons olive oil
  • large fresh basil leaves
  • /2 pounds orange roughy fillets
  • teaspoon salt
  • plum tomatoes, sliced
  • (2.25 ounce) can sliced ripe olives, drained
  • medium lemon
  • /8 teaspoon pepper
  • sprigs fresh rosemary

Instructions

  1. Step 1

    Start by preheating your oven to 425°F. I like to get the leeks and garlic going first: sauté them in a nonstick skillet with olive oil until they soften and smell incredible. While they cool slightly, coat a 13x9-inch baking dish with nonstick spray. Lay the basil leaves in a single layer across the bottom – this creates an aromatic bed for the fish. Place the orange roughy fillets on top, sprinkle with salt, then spoon the leek mixture over them. Next, arrange the tomato slices and olives artfully over the fish. Slice half the lemon into thin rounds and tuck them among the toppings

  2. Step 2

    squeeze the remaining lemon juice over everything. A light dusting of pepper finishes the seasoning. Cover the dish tightly with foil and bake for 15 to 20 minutes, just until the fish flakes easily with a fork. The basil will infuse the fish gently, and the tomatoes and olives create a burst of Mediterranean flavor. Garnish with fresh rosemary sprigs before serving.

Chef's Tip

I often swap orange roughy for cod or halibut if that’s what looks freshest at the market. For an extra punch of flavor, let the fish marinate in lemon juice and olive oil for 10 minutes before assembling – it makes the fillets even more tender.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven or microwave just until warmed through to keep the fish from drying out.

Variation Tips

Serve alongside a crisp Greek salad or roasted asparagus drizzled with lemon butter. Replace orange roughy with wild salmon or cod for a different flavor profile. Add a handful of capers or artichoke hearts to the topping for extra brininess.

Frequently Asked Questions