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A pan of Whitefish in Tomato Sauce with Olives

Whitefish in Red Sauce with Pasta

  • Author: Leannda
  • Prep Time: 10 minutes
  • Cook Time: 12-14 minutes
  • Total Time: 37 minute
  • Yield: 4 servings 1x


Flaky whitefish baked in a light tomato sauce with garlic and kalamata olives. Ridiculously easy, quick, healthy and you can use extra tomato sauce to make a side of pasta by the time the fish bakes.


  • 1 lb boneless, skinless fillets of flounder, tilapia, cod, or just about any white fish (34 filets)
  • 28-oz can whole peeled tomatoes
  • 1/2 cup halved kalamata olives in brine
  • 2 teaspoons sliced garlic
  • 2 Tablespoons extra virgin olive oil
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt, plus more
  • Black pepper to taste


  1. Preheat the oven to 425°F.
  2. Hand-crush the tomatoes into a bowl and add the juice from the can, garlic, olives, oil, oregano, salt and pepper and stir.
  3. Salt and pepper the fish and set aside.
  4. Spoon enough of the sauce mixture into a medium stainless steel or ceramic pan to cover the bottom, then lay the fish on top. Add a little more sauce around the sides like a nest. Reserve the remaining sauce for pasta or another use.
  5. Bake for 12-14 minutes, or until the fish is opaque and flaky.
  6. Optional: top with fresh oregano.


  • I used fresh oregano leaves on top in the photos above. Not necessary at all, just a fun touch. If you want to use fresh oregano for the recipe, up the amount to 1 Tablespoon.
  • I use a double-serving of the sauce in this recipe, because I always make it with Bucatini with Tomatoes, Olives and White Beans. If you just want to make the fish, a 14-oz can is just fine! Just halve the amount of garlic, olives and oregano.
  • Category: Dinner
  • Method: Roasting
  • Cuisine: Italian

Keywords: whitefish in tomato sauce with olives, whitefish in tomatoes, whitefish