Sheet Pan Fish with Lemon and Olives

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 28 minutes, pairs white fish fillets (cod or halibut), extra virgin olive oil, lemon 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.

Prep: 10 min Cook: 18 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Scatter 1 cup halved cherry tomatoes, 1/2 cup halved pitted Kalamata olives, and 3 cloves minced garlic evenly around the fish.
  4. Step 4: Place thin slices from 1 large lemon over and around the fish and vegetables.
  5. 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.
  6. Step 6: Remove from oven and sprinkle 1/4 cup chopped fresh parsley over the fish before serving for a fresh herbal finish.

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