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Baked Fish with Fennel and Tomatoes

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Baked Fish with Fennel and Tomatoes is a light, Mediterranean-inspired dish featuring tender white fish, sweet cherry tomatoes, and aromatic fennel baked with olive oil and lemon for a fresh, flavorful meal perfect for any occasion.

Ingredients

  • 4 white fish fillets (such as cod, halibut, or snapper, about 6 oz each)
  • 1 fresh fennel bulb, thinly sliced
  • 1 1/2 cups cherry or grape tomatoes, halved
  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh thyme or chopped parsley
  • Salt and black pepper, to taste
  • 1/4 cup white wine or vegetable broth (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.
  2. Arrange the sliced fennel evenly in the baking dish. Drizzle with olive oil and season with salt and pepper.
  3. Add the cherry tomatoes and minced garlic over the fennel. Toss gently to combine.
  4. Place the fish fillets on top of the vegetables. Drizzle with olive oil, lemon juice, and sprinkle with lemon zest.
  5. Season the fish with salt, pepper, and fresh thyme or parsley.
  6. Pour a splash of white wine or vegetable broth around the edges for extra moisture, if desired.
  7. Bake uncovered for 15–20 minutes, or until the fish flakes easily with a fork and the vegetables are tender.
  8. Garnish with extra herbs and a squeeze of fresh lemon before serving.

Notes

  • Use fresh white fish for the best texture and flavor.
  • Add olives or capers for a Mediterranean twist.
  • Substitute or add other vegetables like zucchini or bell peppers.
  • Serve with rice, quinoa, or roasted potatoes.
  • Can also be cooked in foil packets for easy cleanup.

Nutrition

Find it online: https://thefamilycooking.com/baked-fish-with-fennel-and-tomatoes/