Baked Fish With Olives and Ginger
Updated March 29, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½cup olive oil
- 1cup pitted green olives (preferably Castelvetrano), roughly chopped
- 1tablespoon drained capers
- 1lemon, 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
- ¼teaspoon crushed red pepper
- 2packed tablespoons torn or chopped fresh parsley or cilantro leaves and tender stems
Nutritional analysis per serving (4 servings)
457 calories; 35 grams fat; 5 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 4 grams polyunsaturated fat; 4 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 35 grams protein; 609 milligrams sodium
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.
Powered by
Preparation
- 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.
- 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.)
- 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.
Private Notes
Comments
Before putting into the oven, I added a can of Cannellini beans. Delicious addition. Added some heft to the meal without overpowering the fish.
Yum. Really lovely, delicate and flavorful. Added some asparagus and thin sliced potatoes. Hake was perfect for this recipe.
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.
Nice as a whole, but the crushed red pepper was just wrong. Freshly ground black pepper at table was nice.
This was very tasty and a breeze to make. I used thick pieces of cod and cooked as directed (20 minutes). Just slightly too long so I’ll do 15 next time. For olives, I used a new (at least to me) product at TJ: Grilled Pitted Chalkidiki olives—delicious and they gave the dish a bit of a smoked taste. They also have those olives stuffed with lemon. I think ill try those next time. Easy and satisfying meal.
This was a disappointment. Made as directed with fresh rockfish filets. Very salty, pretty oily, got a lot of bitterness from the thin lemon slices, and overall the flavor combination just didn’t appeal.