Ingredients
Scale
- 4 whole fish fillets (snapper, cod, or similar)
- 2 tbsp olive oil
- 1 lemon (zested and juiced)
- 3 cloves garlic, minced
- 1 onion, sliced
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tsp dried oregano
- Salt and black pepper, to taste
- Lemon wedges, for serving
Instructions
- Preheat oven to 400°F (200°C).
- Lightly grease a baking dish with olive oil.
- Pat fish fillets dry and season with salt, black pepper, and oregano.
- Heat olive oil in a skillet. Sauté onions until translucent, then add bell pepper and zucchini. Stir in garlic and cook 1 minute.
- Spread sautéed vegetables in the prepared baking dish. Place fish fillets on top.
- Add cherry tomatoes, parsley, dill, lemon juice, and zest over fish.
- Cover with foil and bake for 20 minutes.
- Uncover and bake another 5–10 minutes, until fish flakes easily with a fork.
- Serve warm, garnished with herbs and lemon wedges.
Notes
Pairs beautifully with a simple green salad or crusty bread to soak up the juices.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean