Sheet Pan Fish with Lemon and Olives
A bright and healthy Mediterranean-inspired fish dish roasted with lemon slices, olives, and fresh herbs on a single sheet pan. This mediterranean-inspired seafood ready in about 28 minutes pairs extra virgin olive oil, large, thinly sliced lemon, halved pitted Kalamata olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 fillets, about 6 oz each white fish fillets (cod or halibut)
- 3 tbsp extra virgin olive oil
- 1 large, thinly sliced lemon
- 1/2 cup, halved pitted Kalamata olives
- 1 cup, halved cherry tomatoes
- 3 cloves minced garlic
- 1 tsp dried oregano
- 1/4 cup chopped fresh parsley
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat the oven to 400°F. Line a large sheet pan with parchment paper and drizzle with 2 tbsp extra virgin olive oil.
- Step 2: Arrange 4 white fish fillets (about 6 oz each) spaced evenly on the sheet pan. Season them with 1 tsp sea salt, 1/2 tsp freshly ground black pepper, and 1 tsp dried oregano.
- Step 3: Scatter 1 cup halved cherry tomatoes, 1/2 cup halved pitted Kalamata olives, and 3 cloves minced garlic evenly around the fish.
- Step 4: Place thin slices from 1 large lemon over and around the fish and vegetables.
- Step 5: Drizzle the remaining 1 tbsp olive oil over everything and roast in the oven for 15-18 minutes until the fish is opaque and flakes easily with a fork.
- Step 6: Remove from oven and sprinkle 1/4 cup chopped fresh parsley over the fish before serving for a fresh herbal finish.
Frequently asked questions
How long does Sheet Pan Fish with Lemon and Olives take to make?
Total time is about 28 minutes (10 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Fish with Lemon and Olives?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.
Can I substitute ingredients in Sheet Pan Fish with Lemon and Olives?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Fish with Lemon and Olives for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Fish with Lemon and Olives?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
