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–+ servings
Four baked fish fillets topped with lemon slices, capers, and herbs, served with olives in olive oil.

Sheet Pan Fish with Lemon, Olives, and Capers

Mild fish fillets cook in a shallow pool of briny, gingery oil on a sheet pan, layered with bold lemon, olives, and capers. This recipe is flexible and creates a no-effort pan sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Side Dish
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Fish
  • 4 fish fillets mild white fish
  • 1/4 cup olive oil
  • 1 tablespoon fresh ginger grated
  • 1/2 cup olives pitted, Kalamata or Castelvetrano
  • 2 tablespoons capers drained
  • salt to taste
  • black pepper to taste

Equipment

  • Sheet pan

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, whisk together the olive oil and grated ginger.
  3. Arrange the fish fillets on a baking sheet. Pour the ginger-infused olive oil over the fish.
  4. Scatter the lemon slices, olives, and capers around the fish on the baking sheet.
  5. Season everything with salt and pepper to your liking.
  6. Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
  7. Serve immediately, with bread to soak up the delicious pan sauce.

Notes

This recipe is flexible. You can add sliced garlic or anchovies for a more savory flavor. The oil helps keep the fish moist and creates a simple pan sauce.

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