Ingredients:

• 1 1/2 pounds white fish fillets (tilapia, halibut, cod, snapper, and so forth)
• 1 pint cherry tomatoes, sliced in half
• ¼ cup green olives, sliced in half (optional*; we like Castelvetrano)
• ¼ cup red onion, thinly sliced
• 3 garlic cloves, minced
• 2 tablespoons capers, drained
• 2 tablespoons chopped fresh parsley, divided
• 2 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided
• Fresh ground black pepper
• 1 tablespoon dried oregano
• 2 tablespoons lemon juice

Cooking Instructions:

1. Preheat the oven to 425 degrees Fahrenheit. Allow the fish to stand at room temperature while prepping the vegetables.
2. Chop the tomatoes, olives, red onion and garlic, as noted above.
3. Place the chopped vegetables, drained capers, and 1 tablespoon chopped parsley in the bottom of a 9 x 13″ baking dish. Mix with 1 tablespoon olive oil, ¼ teaspoon salt, and fresh ground black pepper.
4. Pat the fish dry. Rub it with 1 tablespoon olive oil and ¾ teaspoon kosher salt, split between the filets. Sprinkle both with the oregano and a few grinds black pepper. Place the fillets on top of the vegetables in the pan, then gently drizzle the fillets with the lemon juice.
5. Place the pan in the oven and bake for 20 to 25 minutes (depending on the thickness of the fish; check at 15 minutes for very thin fillets), until the fish is flaky and the internal temperature is 140 degrees Fahrenheit when measured with a food thermometer. Garnish with the remaining 1 tablespoon chopped parsley and serve immediately, adding a few spoonful of vegetables to each plate (over the top or next to the fish).