easy summer fish recipe

Fish Fillets with Cherry Tomatoes, Olives, and Capers

This fish dish is delicious anytime, but especially when summer tomatoes are in their glory.

Course Main Dish
Cuisine Italian
Keyword fish fillets, seafood
Prep Time 20 minutes
Cook Time 12 minutes
Servings 4 servings


  • Extra virgin olive oil
  • 4 medium-thick white fish fillets such as cod, wild salmon, snapper or grouper (about 1 1/2 pounds total)
  • Sea salt or kosher salt
  • Freshly ground black pepper
  • 1-1/2 cups halved cherry tomatoes or diced fresh tomato
  • 1/2 cup Mediterrean olives Gaeta, kalamata, or Castelvetrano, pitted or not
  • 2 tablespoons capers soaked briefly in water
  • 1/3 cup flat-leaf parsley leaves snipped in small pieces
  • ½ cup white wine


  1. Preheat oven to 350°F. Drizzle olive oil over the bottom of a roasting pan and smear it around. Rinse the fillets and, if there are pin bones, pull them out with fish tweezers or fingers.
  2. Place the fillets in the roasting pan, skin side down. Sprinkle on both sides with salt and pepper. Scatter the cherry tomatoes, olives, drained capers and half of the parsley over and around the fish. Drizzle generously with olive oil (2 to 3 tablespoons) and the wine.
  3. Bake until the fillets are just done, 10 to 12 minutes, depending on thickness. Sprinkle with the rest of the parsley.

  4. To serve: Transfer the fillets to shallow soup plates. Spoon the toppings and juices on and around the fish. Serve with country-style bread and, if you like, dressed arugula or other greens on the side.