Baked Fish With Olives and Ginger
Updated March 28, 2024
Matt Taylor-Gross for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ cup olive oil
1 cup pitted green olives (preferably Castelvetrano), roughly chopped
1 tablespoon drained capers
1 lemon, halved, ½ thinly sliced
4 (6-ounce) skinless mild white fish fillets (such as cod, hake or halibut), each about 1-inch thick
Salt and black pepper
1 (½-inch) piece fresh (unpeeled) ginger, finely grated
¼ teaspoon crushed red pepper
2 packed tablespoons torn or chopped fresh parsley or cilantro leaves and tender stems
Nutritional analysis per serving (4 servings)
4 grams carbs; 85 milligrams cholesterol; 457 calories; 24 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 35 grams fat; 2 grams fiber; 609 milligrams sodium; 35 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. On a rimmed sheet pan or baking dish, combine the olive oil, olives, capers and lemon slices. Turn the fish fillets in the oil to coat and space them evenly apart. Season the exposed parts with salt, then the grated ginger, rubbing it in. Top each fillet with a grind or two of black pepper and the crushed red pepper.
- Step 2
Cover with foil and bake until the center of each fish fillet is opaque and the fish flakes easily with a fork, about 20 minutes. (Thinner fillets will cook more quickly.)
- Step 3
Carefully remove the foil, then squeeze the remaining lemon half over everything. Spoon the olive and olive oil mixture over the fish. Garnish with the parsley and serve.
Private Notes
Comments
Before putting into the oven, I added a can of Cannellini beans. Delicious addition. Added some heft to the meal without overpowering the fish.
I have cooked my way through dozens of NYT Cooking recipes and hundreds and hundreds of other ones, and this has got to be one of THE best things I have ever made, hands down. Bc I wanted to use up some stuff in the fridge, I also added in a handful of kalamatas, about 1/3 of a red onion (slivered) and half a jar or so of quartered artichoke hearts. I cannot lie, I ate some of this cold today right out of the fridge and it still blew me away - it is THAT good.
Yum. Really lovely, delicate and flavorful. Added some asparagus and thin sliced potatoes. Hake was perfect for this recipe.
The olives were great! I should have added more ginger. The fish was well cooked but it just lacked the zing I was expecting. I might try again I might not.
Easy to make, light and delicious. I used cod loins and cooked them for 15 minutes. Be sure to use a good olive oil. I served it with rice and beans with scallions and fried plantains. It all came together in 20 minutes.
Excellent - used flounder caught by a neighbor. Followed the recipe but added cherry tomatoes halved, asparagus cut into 2” lengths, cannellini beans and tiny new potatoes (feeding 8!). Purf.