Baked Fish With Olives and Ginger

By Yasmin Fahr

Updated March 29, 2024

Baked Fish With Olives and Ginger
Matt Taylor-Gross for The New York Times. Food Stylist: Barrett Washburne.
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(2,820)
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
  • 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
Ingredient Substitution Guide
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.

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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
2,820 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.

Janet

Or perhaps tarragon?@Daniel

eNmoor

I didn’t love the green olives I used. I couldn’t find the one recommended. I think I would have preferred the kalamata olives for flavor. I’ll try to make it again but I may try some of the suggestions from other commenters.

Chip

I’m sorry, this is pretty bad. We all hated this recipe. I don’t even know why people are giving this 5 stars.

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