Baked Fish With Olives and Ginger

By Yasmin Fahr

Updated March 28, 2024

  • An overhead image of a rimmed sheet pan topped with white fish fillets surrounded by olive oil, olives, lemon wheels and herbs.
    Matt Taylor-Gross for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 2
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(3,482)
Comments
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Set in a shallow pool of briny, gingery oil, mild fish fillets cook effortlessly on a sheet pan, layered with bold lemon, olives and capers, similar to a deconstructed tapenade. The mixture is brightened even further with the addition of grated ginger, which provides a zingy contrast to the salty, meaty olives. (But this recipe is flexible: Sliced garlic or anchovies would also work nicely, taking a more savory turn.) Nestling the delicate fish in oil helps it stay moist in the oven, and creates a no-effort pan sauce that is best served with bread, to soak up every delicious drop.

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Ingredients

Yield:4 servings

  • ½ cup olive oil

  • 1 cup pitted green olives (preferably Castelvetrano), roughly chopped

  • 1 tablespoon drained capers

  • 1 lemon, halved, ½ thinly sliced

  • 4 (6-ounce) skinless mild white fish fillets (such as cod, hake or halibut), each about 1-inch thick

  • Salt and black pepper

  • 1 (½-inch) piece fresh (unpeeled) ginger, finely grated

  • ¼ teaspoon crushed red pepper

  • 2 packed tablespoons torn or chopped fresh parsley or cilantro leaves and tender stems

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

4 grams carbs; 85 milligrams cholesterol; 457 calories; 24 grams monounsaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 35 grams fat; 2 grams fiber; 609 milligrams sodium; 35 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees. On a rimmed sheet pan or baking dish, combine the olive oil, olives, capers and lemon slices. Turn the fish fillets in the oil to coat and space them evenly apart. Season the exposed parts with salt, then the grated ginger, rubbing it in. Top each fillet with a grind or two of black pepper and the crushed red pepper.

  2. Step 2

    Cover with foil and bake until the center of each fish fillet is opaque and the fish flakes easily with a fork, about 20 minutes. (Thinner fillets will cook more quickly.)

  3. Step 3

    Carefully remove the foil, then squeeze the remaining lemon half over everything. Spoon the olive and olive oil mixture over the fish. Garnish with the parsley and serve.

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Ratings

5 out of 5
3,482 user ratings
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Comments

CuriousPam

Before putting into the oven, I added a can of Cannellini beans. Delicious addition. Added some heft to the meal without overpowering the fish.

Susan

I have cooked my way through dozens of NYT Cooking recipes and hundreds and hundreds of other ones, and this has got to be one of THE best things I have ever made, hands down. Bc I wanted to use up some stuff in the fridge, I also added in a handful of kalamatas, about 1/3 of a red onion (slivered) and half a jar or so of quartered artichoke hearts. I cannot lie, I ate some of this cold today right out of the fridge and it still blew me away - it is THAT good.

Allen McC

Yum. Really lovely, delicate and flavorful. Added some asparagus and thin sliced potatoes. Hake was perfect for this recipe.

CPamdapas

I've made this a few times and it is always a winner. It might be my favorite NYT Cooking recipe ever because it is so easy, but tastes like a meal you would get in a five star restaurant. I use anchovies instead of the ginger because I love the savory Nicoise flavor. You end up with a good amount of juice in the bottom of the pan which is perfect for serving over rice or quinoa. Love the idea someone else submitted for adding Cannellini beans. Will definitely try that!

Michael

This was wonderful. My husband and pescatarian daughter loved it. I think it’s perfect with the ginger. As suggested, I added a can of cannellini beans and three smashed garlic cloves left mostly whole.

JenScan

Made this with salmon because that is what I had and it was delicious. The only thing I’d do differently is to decrease the baking time. I baked for 15 min instead of 20 and it was bordering on too cooked. Next time I’ll start with 10. Add more minutes if needed.

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