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–+ servings
Three pieces of baked cod with lemon slices, olives, and capers on a baking sheet, a quick veggie side.

Sheet Pan Fish with Lemon, Olives, and Capers

This recipe features mild fish fillets cooked on a sheet pan with lemon, olives, and capers. Grated ginger adds a bright, zingy contrast to the salty olives. The fish is nestled in oil to keep it moist and creates a simple pan sauce, perfect for soaking up with bread.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

For the Fish
  • 4 mild fish fillets
  • 1/4 cup olive oil
  • 1 tablespoon freshly grated ginger
  • 1 lemon thinly sliced
  • 1/2 cup pitted olives such as Kalamata or Castelvetrano
  • 2 tablespoons capers drained
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Equipment

  • Sheet pan

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, whisk together the olive oil and grated ginger.
  3. Arrange the fish fillets on a baking sheet. Pour the ginger-oil mixture over the fish.
  4. Scatter the lemon slices, olives, and capers around the fish.
  5. Season with salt and pepper.
  6. Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
  7. Serve immediately, with bread to soak up the pan sauce.

Notes

This recipe is flexible. You can add sliced garlic or anchovies for a more savory flavor profile. Ensure the fish is well-coated in oil to keep it moist during cooking.

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