Go Back
plate of fish with spicy cherry tomato sauce

Sheet Pan Fish with Spicy Cherry Tomatoes and Olives

Sunnyside Cook

Dawn Dobie
A fresh cherry tomato sauce flavored with garlic, red pepper, olives, and parsley tops mild fish filets in an easy sheet pan dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2

Ingredients
  

  • 2 cups cherry tomatoes halved
  • 2 tablespoons olive oil divided, see below
  • 3 cloves garlic minced
  • 1/4 teaspoon dried crushed red pepper (I used crushed Aleppo chiles)
  • 1/2 cup pitted kalamata olives chopped
  • 1/4 cup minced fresh parsley leaves
  • 2 mild white fish filets such as cod, orange roughy, tilapia, or red snapper
  • Salt and freshly ground black pepper
  • Additional chopped parsley leaves for garnish if desired

Instructions
 

  • Preheat oven to 400 degrees F. Line a sheet pan with parchment paper or aluminum foil.
  • Arrange the cherry tomato halves on the lined sheet pan and drizzle with 1 tablespoon of olive oil. Toss the tomatoes so that the oil is distributed among them evenly. Season to taste with salt and freshly ground black pepper. Spread the tomatoes out on the sheet pan so that they’re not overlapping each other. Bake for 20 minutes, stirring the tomatoes halfway through the cooking time.
  • While the tomatoes bake, season the fish filets on both sides with salt and black pepper. Set aside.
  • Remove the sheet pan from the oven and add the garlic and crushed red pepper to the tomato mixture. Stir to distribute evenly and return the sheet pan to the oven. Bake for 5 minutes.
  • Remove the sheet pan from the oven and add the olives and parsley to the tomato mixture. Stir to combine, then spread the tomato mixture out a bit, creating a platform of sorts to place the fish filets on. Place the fish filets on top of the tomatoes. Drizzle the fish with 1 additional tablespoon of olive oil. Return to the oven and bake for 10 minutes.
  • Remove the sheet pan from the oven. Place each fish filet on a serving plate. Stir the sauce and taste to see if it needs more salt or black pepper. Spoon half of the tomato mixture onto each filet. Garnish with additional parsley, if desired.

Notes

A mix of colorful cherry tomatoes is very pretty in this dish. You can also combine cherry tomatoes with larger tomatoes cut into pieces about the size of the cherry tomato halves. If you don’t care for olives, leave them out. The recipe is easily doubled.
Adapted from “Spicy Sauteed Fish with Olives and Cherry Tomatoes” by Candida Sportiello, (Bon Appétit May 2002)