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–+ servings
Sheet pan of baked white fish fillets topped with lemon slices, olives, capers, and herbs.

Sheet Pan Fish with Lemon, Olives, and Capers

This recipe features mild fish fillets cooked on a sheet pan with lemon, olives, and capers. Grated ginger adds a bright, zingy contrast to the salty olives. The fish is nestled in oil to keep it moist and creates a simple pan sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Fish
  • 4 fillets mild white fish e.g., cod, tilapia, or halibut
  • 1/4 cup olive oil plus more for serving
  • 1 tablespoon fresh ginger grated
  • 1/2 cup kalamata olives pitted and halved
  • 2 tablespoons capers drained
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon salt kosher

Equipment

  • Sheet pan
  • Grater

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, whisk together the olive oil and grated ginger. Season with salt and pepper.
  3. Place the fish fillets on a baking sheet. Arrange the lemon slices around the fish. Scatter the olives and capers over and around the fish.
  4. Pour the ginger-olive oil mixture evenly over the fish and other ingredients.
  5. Bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
  6. Let the fish rest for 5 minutes before serving. Serve with bread to soak up the pan sauce.

Notes

You can substitute sliced garlic or anchovies for the ginger for a different flavor profile. Ensure the fish is nestled in the oil to keep it moist.

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