Weekday Baked Whitefish with Olives and Tomatoes

 

12 ounces whitefish or other mild fish, such as flounder or halibut

¼ tsp. salt

¼ tsp. ground black pepper

2 T. olive oil

2 T. chopped kalamata olives

1 cup cherry tomatoes

Juice of 1 lemon

1 T. capers

 

Preheat the oven to 3 7 5 °F. Place the fish in the middle of a piece of parchment paper. Sprinkle with the salt and pepper. Drizzle with the olive oil, then top with the olives, tomatoes, lemon juice, and capers. Fold the parchment up around the fish and secure with a piece of tape if needed. Place the parchment on a baking sheet. Bake for 15 to 20 minutes, or until the fish flakes easily with a fork. Serve immediately with an extra wedge of lemon.