Baked Fish With Olives and Ginger

 

“Like many of you, I’m doubling down on building community. You could do that with a neighborhood potluck, but an elegant, easy Sunday dinner with friends is where I’m at this week.

 

This baked fish — I’m using some halibut an in-law brought from Alaska — with olives and ginger from Yasmin Fahr hits exactly the right notes. It’s got a slightly elegant vibe, but it’s actually quite easy to assemble on a sheet pan before guests arrive. Capers, lemon and olive oil make a simple sauce, and if the combination of green olive and ginger isn’t working for you, consider anchovies or garlic instead. Set the table and maybe put a few flowers in a vase. Let your friends know what they mean to you.” [1]

 

Baked Fish With Olives and Ginger. Recipe

 

“By Yasmin Fahr

Updated March 29, 2024

 

Total Time

    30 minutes

Prep Time

    10 minutes

Cook Time

    20 minutes

Rating

    5

 

 

Set in a shallow pool of briny, gingery oil, mild fish fillets cook effortlessly on a sheet pan, layered with bold lemon, olives and capers, similar to a deconstructed tapenade. The mixture is brightened even further with the addition of grated ginger, which provides a zingy contrast to the salty, meaty olives.

 

(But this recipe is flexible: Sliced garlic or anchovies would also work nicely, taking a more savory turn.)

 

 Nestling the delicate fish in oil helps it stay moist in the oven, and creates a no-effort pan sauce that is best served with bread, to soak up every delicious drop.

 

Ingredients

Yield: 4 servings

 

    ½cup olive oil

    1cup pitted green olives (preferably Castelvetrano), roughly chopped

    1tablespoon drained capers

    1lemon, 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

    ¼teaspoon crushed red pepper

    2packed tablespoons torn or chopped fresh parsley or cilantro leaves and tender stems

 

 

Preparation

 

    Step 1

 

    Heat the oven to 400 degrees F. 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.”

 

1. A really lovely fish dinner that’s really easy. Severson, Kim.  New York Times (Online) New York Times Company. Sep 26, 2025.