Mediterranean Baked Fish with Vegetables

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 6/23/2020

This dish is as flavorful as it is colorful. Calling for boneless, mild white fish, it's a great way to ease your family into eating more fish.

Serves: 4 Save

Ingredients (11)

  • 4 cup fresh spinach
  • 4 (6-oz) white fish fillets (like tilapia or flounder)
  • 1/2 teaspoon salt and pepper
  • 2 cloves garlic, chopped
  • 1 yellow bell pepper, seeded and chopped
  • 1/2 cup chopped red onion
  • 1/4 cup Kalamata olives, pitted and chopped
  • 1 (15-oz) can diced tomatoes with roasted garlic and onion, drained
  • 1 tablespoon olive oil
  • 1 teaspoon Greek seasoning (like McCormick)
  • 1/4 cup crumbled feta cheese

Directions

  1. Spread spinach evenly in an 11 x 9-inch baking pan. Season fish with ½ tsp salt and pepper and place on top of spinach. Sprinkle chopped garlic on top.
  2. In a small bowl, combine yellow bell pepper, red onion and olives and spoon around fish. Top with diced tomatoes. Drizzle olive oil and sprinkle Greek seasoning over entire dish.
  3. Bake at 350°F for 20 to 25 minutes, until fish flakes easily. Top with feta cheese.

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