Name: One-Pot Fish with Black Olives and Tomatoes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 175g black olives in oil, stones removed; 1 large onion, roughly chopped; 400g can chopped tomatoes; 4 boneless white fish fillets such as Icelandic cod or hoki, each weighing about 175g/6oz; Chopped parsley, for garnish; Lemon wedges, for serving; 1 tbsp oil from the olives jar, plus extra for drizzling

Jump to Recipe

Introduction

This one-pot fish with black olives and tomatoes is a simple yet flavorful dish perfect for a quick dinner. Combining tender white fish with a rich, tangy tomato sauce and briny olives, it’s both comforting and vibrant. Ready in under 30 minutes, it’s a wonderful way to enjoy seafood with minimal fuss.

The image shows a round silver pan with two handles filled with four pieces of white fish, placed on top of a thick red tomato sauce with visible chunks and mixed with black olives and green herbs. The fish pieces are pale with a soft texture, scattered evenly in the sauce that has a rich, slightly chunky look. Fresh chopped green herbs are sprinkled on top of both the fish and sauce, adding a fresh color contrast. The pan sits on a white marbled surface with a white textured mat underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

175g black olives in oil, stones removed
1 large onion, roughly chopped
400g can chopped tomatoes
4 boneless white fish fillets such as Icelandic cod or hoki, each weighing about 175g (6oz)
Chopped parsley, to garnish
Lemon wedges, to serve

Instructions

Step 1: Preheat your oven to fan 180°C (conventional 200°C/gas mark 6). Heat 1 tablespoon of the oil from the olives in an ovenproof pan over medium heat.
Step 2: Add the chopped onion to the pan and stir well. Cook for 1 to 2 minutes, stirring occasionally, until it softens slightly.
Step 3: Pour in the chopped tomatoes and season with salt and pepper. Bring the mixture to a gentle boil, then stir in the black olives.
Step 4: Lay the fish fillets on top of the sauce, skin side down if the skin is on. Drizzle a little more olive oil from the jar over the fish.
Step 5: Transfer the pan to the preheated oven and bake uncovered for about 15 minutes, or until the fish is cooked through and flakes easily with a fork.
Step 6: Remove from the oven, sprinkle with chopped parsley, and serve straight from the pan with lemon wedges for squeezing over.

Tips & Variations

If you enjoy some heat, add a pinch of red chili flakes to the onions while cooking.
For extra flavor and texture, try adding a handful of quartered artichoke hearts from a jar along with or instead of the olives.
Use firm white fish fillets that hold together well, such as cod, hoki, or haddock.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. For best texture, avoid overcooking during reheating.

How to Serve

The image shows a shiny silver pot filled with a tomato-based sauce that is deep red with chunks of tomatoes and pieces of black olives scattered throughout. On top, there are four thick, light beige fish fillets evenly placed, each sprinkled with chopped green herbs. The pot is set on a white marbled surface and has two handles visible on each side. The sauce looks thick and rich, while the fish pieces appear soft and flaky. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can substitute canned chopped tomatoes with fresh tomatoes. Use about 400g of ripe tomatoes, roughly chopped, and cook them down until they break down into a sauce.

What type of olives work best in this dish?

Black olives in oil with the stones removed work best as they add richness and a mild salty flavor. You can use Kalamata or other black olive varieties, but avoid overly salty or briny ones to keep the balance.