Oven Baked White Fish

A pan of food with meat and vegetables in it.

Oven Baked White Fish

Servings 4 Servings


  • Tomato and Bean Topping:
  • 8 ounces cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • 1 15-ounce can of cannellini beans, rinsed and drained
  • 1/3 cup pitted Castelvetrano or kalamata olives
  • 4-5 whole roasted garlic cloves or 3 raw garlic cloves, minced
  • 3 tablespoons chopped fresh parsley
  • 2 teaspoons dried oregano leaves
  • ½ tablespoon kosher salt
  • pinch red pepper flakes
  • ½ fresh lemon, juiced
  • 2 tablespoons olive oil
  • Fish:
  • 5 ounces of kale or spinach leaves
  • pounds white fish fillet, such as cod, halibut, or snapper (1 to 1 ½ in thickness)
  • 3 roasted garlic cloves, smashed or 2 raw garlic cloves, minced
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ cup chicken or veggie broth
  • 2 tablespoons fresh lemon juice
  • ¼ cup fresh basil leaves


  • In a medium mixing bowl, combine the tomatoes, onions, cannellini beans, olives, garlic, parsley, dried oregano, salt, red pepper flakes, lemon juice, and olive oil.
  • Preheat oven to 400˚F.
  • Add kale to a 9 ½ x 13-inch baking dish and drizzle with olive oil. Pat the fish dry and place fish to the bed of greens. Season with olive oil, garlic paste, salt and pepper. Pour broth or wine into the bottom of the baking dish. Top fish with tomato and bean mixture. Squeeze ½ lemon juice all over the top of the fish.
  • Transfer baking dish to oven and bake for 15 to 20 minutes (depending on the thickness of your fish). Remove from the heat.
  • Garnish with fresh basil leaves and serve immediately. Enjoy!