Step 1

Preheat the oven to 425°F. Lightly brush a 9 ½ x 13-inch baking dish with olive oil.

Step 2

Pat the fish dry and season both sides with salt and pepper. Place the fillets in the dish and squeeze lemon juice over the top.

Step 3

In a mixing bowl, combine cherry tomatoes, olives, red onion, garlic, thyme, oregano, salt, pepper, and 3 tablespoons olive oil. Toss gently.

Step 4

Spread the tomato and olive mixture evenly over the fish.

Step 5

Bake for 15–20 minutes, depending on the thickness of the fish. The fish is done when it flakes easily with a fork.

Step 6

Serve hot with fresh lemon wedges and your choice of sides like couscous, lemon rice, or a crisp salad.