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Mediterranean-Style Grouper with Tomatoes and Olives

The Mediterranean Dish

1 ½ lb grouper fillet (or a similar fish)

kosher salt

1 tbsp dry oregano

1 to 1 ½ tsp ground cumin

1 tsp sweet paprika

½ tsp black pepper

4 large garlic cloves, minced

Juice of 1 large lemon, more for later

Extra virgin olive oil 

6 to 8 oz cherry tomatoes, halved

6 to 8 pitted kalamata olives, sliced

Chopped fresh dill (about ¼ oz or so)


Heat oven to 400°.


Pat the fish dry and season with salt on both sides. In a small bowl, combine the spices (cumin, oregano, paprika, and black pepper), and season the fish with the spice mixture on both sides.

Place seasoned fish in a lightly-oiled baking dish. Add minced garlic on top, then add  lemon juice and a generous drizzle of extra virgin olive oil. Arrange cherry tomatoes and olives on top of the fish fillets.


Bake in heated oven for 12 to 13 minutes, or until the fish is opaque and easily flakes with a fork.

Remove from heat and add fresh dill (or your favorite herb). Enjoy!

Printable version

Original recipe

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