Scale

For the Fish:

4 white fish fillets (cod, tilapia, or halibut)

2 tbsp olive oil

2 garlic cloves (minced)

1 tsp paprika

1 tsp dried oregano

½ tsp cumin

½ tsp salt

¼ tsp black pepper

Juice of 1 lemon

For the Mediterranean Topping:

1 cup cherry tomatoes (halved)

½ cup Kalamata olives (pitted and sliced)

¼ cup red onion (thinly sliced)

2 tbsp capers (optional)

2 tbsp fresh parsley (chopped)

1 tbsp olive oil

Juice of ½ lemon

Prepare the Fish:

Preheat oven to 400°F (200°C).

Place fish fillets in a greased baking dish.

Drizzle olive oil and lemon juice over the fish.

Season with garlic, paprika, oregano, cumin, salt, and pepper.

Make the Topping:

5. In a bowl, toss cherry tomatoes, olives, red onion, capers, parsley, olive oil, and lemon juice.

6. Spoon mixture evenly over the fish fillets.

Bake:

7. Bake uncovered for 15-20 minutes or until fish flakes easily with a fork.

Serve:

8. Garnish with fresh parsley and lemon wedges.

9. Serve with couscous, rice, or a fresh salad.