Flaky white fish baked in a garlicky tomato, olive, and herb sauce, topped with Claudy (a creamy, tangy yogurt-style drizzle) for a fresh Mediterranean finish.
Ingredients
- 4 white fish fillets (cod, halibut, or tilapia)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 (14 oz) can crushed tomatoes
- ½ cup Kalamata olives, halved
- ¼ cup sun-dried tomatoes, chopped
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
For the Claudy Drizzle:
- ½ cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp fresh dill (or parsley), finely chopped
- Salt and pepper, to taste
Instructions
- Prepare the Claudy:
In a small bowl, whisk together yogurt, lemon juice, olive oil, dill, salt, and pepper. Chill until ready to serve. - Cook the Sauce:
Preheat oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat. Add onion and cook until softened, 3–4 minutes. Stir in garlic and cook for 1 minute. Add crushed tomatoes, olives, sun-dried tomatoes, oregano, thyme, and red pepper flakes. Simmer for 10 minutes until slightly thickened. - Bake the Fish:
Place fish fillets in a greased baking dish. Season with salt and pepper. Pour the tomato-olive sauce over the fish.
Bake uncovered for 18–22 minutes, or until fish flakes easily with a fork. - Serve:
Drizzle with Claudy sauce, sprinkle with fresh parsley, and serve with lemon wedges.
Tip: This pairs beautifully with couscous, rice, or warm crusty bread to soak up the sauce.
Yield: 4 servings
Total Time: ~40 minutes