Sheet Pan Mediterranean Fish with Lemon and Olives
A quick sheet pan dish featuring flaky fish fillets roasted with lemon slices, Kalamata olives, and fresh herbs, perfect for a healthy dinner. This mediterranean-inspired seafood ready in about 25 minutes pairs thinly sliced lemon, pitted Kalamata olives, halved cherry tomatoes 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 pieces (5 oz each) white fish fillets (cod or haddock)
- 1 thinly sliced lemon
- 1/2 cup pitted Kalamata olives
- 1 cup halved cherry tomatoes
- 3 tbsp extra virgin olive oil
- 1 tbsp chopped fresh oregano leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: Place 4 white fish fillets (5 oz each) on the baking sheet. Drizzle with 3 tbsp extra virgin olive oil and season evenly with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
- Step 3: Arrange 1 thinly sliced lemon and 1 cup halved cherry tomatoes around and on top of the fish. Scatter 1/2 cup pitted Kalamata olives and sprinkle 1 tbsp chopped fresh oregano leaves over everything.
- Step 4: Roast in the oven for 12-15 minutes until the fish flakes easily with a fork and the tomatoes are tender.
- Step 5: Remove from oven and serve immediately, spooning pan juices over the fish for extra flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Mediterranean Fish with Lemon and Olives take to make?
Total time is about 25 minutes (10 min prep + 15 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 Mediterranean 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 thinly sliced lemon from drying out.
Can I substitute ingredients in Sheet Pan Mediterranean 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 Mediterranean 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 Mediterranean 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.
