Fish Filets with Lemon and Olives | The Jewish Week | Food & Wine

Fish Filets with Lemon and Olives

Fish Filets with Lemon and Olives

Fish Filets with Lemon and Olives (Ronnie Fein)

4 servings

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4 fish filets (such as porgy, grouper, halibut, cod, sea bass) about 5-6 ounces each

2 tablespoons olive (or vegetable) oil

salt to taste

Aleppo pepper (or use cayenne, crushed red pepper, paprika or black pepper)

3 large plum tomatoes, chopped

1/2 cup chopped red onion

1/2 cup mixed pitted olives

3 tablespoons chopped fresh parsley

2 tablespoons lemon juice

2 teaspoons grated fresh lemon peel


Preheat the oven to 400 degrees. Place the fish in a baking pan. Coat the surface with the olive oil and sprinkle with salt and Aleppo pepper. Scatter the tomatoes, onion, olives and parsley over the fish. Sprinkle with lemon juice and lemon peel. Bake for 10-18 minutes, depending on the thickness of the fish, or until the fish is cooked through.

Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at RonnieVFein.