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 (3–4 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
- 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