Mediterranean Baked Fish with Cherry Tomatoes, Dill, and Lemon Emulsion Recipe
This Mediterranean Baked Fish is a quick and healthy tray bake featuring fresh white fish fillets like snapper, John Dory, or flathead, topped with cherry tomatoes, Spanish onion, herbs, and fresh dill. The fish is grilled until tender and flaky, then finished with a zesty lemon and olive oil emulsion called zoumi to enhance its fresh flavors. Perfect for a nutritious weeknight dinner or entertaining, this recipe requires minimal prep and is ready in under 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Fish and Vegetables
- 6-8 fillets fresh snapper or John Dory, flathead, etc.
- 1 tbsp all-purpose favourite herb and spice mix
- ½ red onion, thinly sliced
- 1 punnet cherry tomatoes, halved
- Salt and pepper to taste
- ¼ cup fresh dill, chopped (reserve some for garnish)
Oils and Seasonings
- ¼ cup extra virgin olive oil (for the tray)
Lemon Emulsion (Zoumi)
- Juice of 2 lemons
- ¼ cup extra virgin olive oil
- Pinch of salt
Instructions
- Preheat your oven: Set your oven to the grill function at 180°C to prepare it for cooking the fish under direct high heat.
- Layer your tray: Place the fish fillets evenly in a large baking dish. Sprinkle all-purpose herb and spice mix over the fish. Top with thinly sliced red onion and halved cherry tomatoes, then season generously with salt and pepper. Drizzle ¼ cup of extra virgin olive oil over everything and scatter chopped dill atop, reserving some for garnish.
- Grill the fish: Place the baking dish under the preheated grill for 10–15 minutes, or until the fish is thoroughly cooked and flakes easily with a fork, ensuring tender and flavorful fillets.
- Make the emulsion (Zoumi): While the fish grills, whisk together the juice of 2 lemons, ¼ cup extra virgin olive oil, and a pinch of salt until well combined, creating a bright and tangy finishing sauce.
- Serve: Spoon the cooked fish and vegetables onto plates, drizzle generously with the lemon emulsion, and garnish with the reserved fresh dill to enhance flavor and presentation.
Notes
- You can use any fresh white fish such as snapper, John Dory, or flathead for this recipe.
- If you don’t have a grill function on your oven, use the highest oven temperature and place the rack close to the heating element.
- Reserve some fresh dill for garnish to add a fresh aroma and visual appeal.
- The lemon emulsion (zoumi) can be adjusted to your taste by adding more lemon juice or olive oil.
- This dish pairs well with steamed greens, crusty bread, or a simple salad.
- Ensure fish fillets are evenly sized for uniform cooking.
