Mediterranean Fish

Mediterranean Fish

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deborah lynn mckee


I love to cook and bake. It gives me great joy to cook and bake for my family and friends. I am hoping by sharing this recipe with others, they will enjoy cooking it for their family and friends too.


★★★★★ 1 vote

15 Min
30 Min


  • 4
    fish fillets, your choice
  • 1 large
    tomato, chopped
  • 1 medium
    onion, chopped
  • 2 clove
    garlic, chopped
  • 1 can(s)
    3.8 oz can drained, pitted, sliced olives
  • 1/4 c
    capers, drained
  • 1/4 c
    sun dried tomatoes, chopped
  • 1 Tbsp
    fresh lemon juice
  • 1 Tbsp
    greek seasoning (recipe follows)
  • 1 1/2 c
    panko bread crumbs
  • 1/4 c
    parmigiano reggiano cheese, shredded
  • 1/2 c
    artichoke hearts, canned, chopped (optional ingredient)
  • ·
    fresh ground pepper to taste
  • ·
    olive oil to coat non-stick frying pan
  • ·
    med. size baking pan, foil lined

  • 1 1/2 tsp
    dried oregano
  • 1 tsp
    dried mint
  • 1 tsp
    dried thyme
  • 1 tsp
    dried cilantro
  • 1/2 tsp
    dried basil
  • 1/2 tsp
    dried marjoram
  • 1/2 tsp
    dried minced onion
  • 1/2 tsp
    dried minced garlic

How to Make Mediterranean Fish


  1. Preheat oven to 350 degrees F
  2. Combine panko, parmigiano reggiano and sundried tomatoes and place in a shallow container. Coat each side of the fish fillets with the panko mixture. Place the coated fish fillets on a plate, cover with plastic wrap and set aside in refridgerator.
  3. Add a small amount of olive oil to a non-stick frying pan and set the temperature to low/med heat. Combine in a small bowl the tomatoes, onion, garlic, olives, capers and artichoke (optional). Transfer the tomatoe mixture to the fying pan and saute for approximately 8-10 minutes. Remove the tomatoe mixture from the frying pan and place in a small bowl, set aside. The tomatoe mixture will be added to the fish fillets for baking later.
  4. Reheat the non-stick frying pan and set the temperature to med heat. Add a small amount of olive oil to the frying pan. Sprinkle each side of the fish fillets with the greek seasoning and add pepper to taste. Place the fish fillets in the frying pan. Brown the fish fillets lightly on each side. Transfer the fish fillets to the foil lined baking pan and spoon the tomatoe mixture over the fish fillets, drizzle lemon juice over the fish fillets and cover with foil, place in the oven and bake for approximately 15 minutes.
  5. ********SPECIAL NOTE*******

    Thin size fish fillets, such as Talapia will bake for approximately 15 minutes.

    Thicker size fish fillets, such as Halibut will bake for approximatley 30 minutes.

    Adjust your baking time accordingly.

Printable Recipe Card

About Mediterranean Fish

Course/Dish: Fish

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