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Olive and Sundried Tomato Crusted Fish

Featuring healthy Mediterranean ingredients, this colorful, no-fuss dish is perfect for summer.

Course Entree
Cuisine Mediterranean
Servings 4
Calories 205 kcal
Author The Foodie Physician


  • 1 cup whole California black ripe olives
  • ½ cup sundried tomatoes, drained and roughly chopped
  • 1 tablespoon capers, drained
  • 1 clove garlic
  • 2 tablespoons fresh basil or parsley
  • 1 ½ tablespoons lemon juice
  • ¼ cup olive oil
  • 4 white fish filets (5 ounces each) like cod, haddock or halibut
  • Salt and pepper, to taste


  1. Preheat oven to 400°F.
  2. Place the olives, sundried tomatoes, capers, garlic, basil, lemon juice and olive oil in the bowl of a food processor. Process until finely ground but not completely smooth.
  3. Place the fish filets in a baking dish sprayed or brushed with olive oil and season them with a small amount of salt and pepper. Spoon about 1 ½ tablespoons of the olive and sundried tomato spread on top of each piece of fish, spreading it out over the surface. Cover and refrigerate the remaining spread.
  4. Bake until fish is cooked through, about 10-15 minutes depending on the size and thickness of the filet. Serve with Mediterranean Couscous.
Nutrition Facts
Olive and Sundried Tomato Crusted Fish
Amount Per Serving
Calories 205 Calories from Fat 86
% Daily Value*
Fat 9.6g15%
Saturated Fat 1g6%
Sodium 272mg12%
Carbohydrates 2.8g1%
Fiber 0.3g1%
Protein 25.6g51%
* Percent Daily Values are based on a 2000 calorie diet.