White Fish With Olives Recipe

Name: White Fish With Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup olive oil; 2 tablespoons freshly chopped parsley; 3 large garlic cloves, finely chopped; 3 tablespoons freshly chopped coriander; 1 tablespoon sweet paprika; 2 teaspoons ground turmeric; ⅛ teaspoon crushed saffron thread; 4 white fish fillets (e.g. Halibut or Orange Roughy); 16 ounces carrots, peeled and thinly sliced; 25 ounces tomatoes, thinly sliced; 1 large onion, thinly sliced; 1 lemon, thinly sliced; salt & freshly ground black pepper; 1 sweet red pepper, deseeded and cut into strips about 1/4 inch wide wide; 24 kalamata olives

Servings: persons

½ cup olive oil
2 tablespoons freshly chopped parsley
3 large garlic cloves, finely chopped
3 tablespoons freshly chopped coriander
1 tablespoon sweet paprika
2 teaspoons ground turmeric
⅛ teaspoon crushed saffron thread
4 white fish fillets (e.g. Halibut or Orange Roughy)
16 ounces carrots, peeled and thinly sliced
25 ounces tomatoes, thinly sliced
1 large onion, thinly sliced
1 lemon, thinly sliced
salt & freshly ground black pepper
1 sweet red pepper, deseeded and cut into strips about 1/4 inch wide wide
24 kalamata olives

1
Mix all the marinade ingredients in shallow dish.
2
Add the fish and turn to coat.
3
Cover and refrigerate for 2 hours, turning occasionally.
4
Preheat the oven to 350F
5
Arrange the carrot slices over bottom of shallow glass baking dish.
6
Layer half tomatoes, half the onion and half the lemon slices over the top.
7
Season with salt and pepper.
8
Drain the marinade from fish and reserve.
9
Arrange the fish on top of the lemon slices then top the fish with layers of the remaining tomato, onion and lemon slices as before.
10
Season with salt and pepper.
11
Arrange the strips of red pepper and olives over the top, pour the reserved marinade over the top.
12
Cover with foil and bake for 40 minutes.
13
Increase oven temperature to 400F and bake for a further 25 minutes.
14
Serve immediately garnished with extra chopped parsley.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ½ cup olive oil, 2 tablespoons freshly chopped parsley, 3 large garlic cloves, finely chopped, 3 tablespoons freshly chopped coriander, and more.

Yes, White Fish With Olives falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Fish With Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions