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Fish with Tomatoes and Green Olive Tapenade

Photo: Fish with Tomatoes and Green Olive Tapenade

TOTAL TIME: 20 min
Prep: 10 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

GREEN OLIVE TAPENADE:
  • 3 to 4 tablespoons olive oil
  • Lemon juice
  • Freshly ground pepper
    FISH:
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    Directions

    For the tapenade: Pulse the olives, capers, anchovies and garlic in a small food processor until pureed. Gradually add the olive oil. Season with lemon juice and pepper.

    For the fish: Preheat the oven to 400 degrees F\200 degrees C. Pat the fish dry with paper towels. Place on a baking sheet and smear each with a spoonful of the tapenade. Put a few slices of tomato on top, drizzle with some olive oil and sprinkle with salt, pepper and herbes de provence. Bake until the fish is cooked, 6 to 8 minutes.

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    5

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    • on May 24, 2013

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      Absolutely divine! I used salmon instead because it looked freshest that day. SO yummy. We used left over tapenade on crackers with oysters as an appetizer. Laura's recipes are WONDERFUL!

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    • on January 31, 2013

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      This was delicious. I had some left over tapenade, so I used it to spread on french bread. It made a healthy, complete meal. I would cook this again.

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    • on October 27, 2012

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      Very good. Added sour cream after cooking & tasting. Will add green onions and more capers next time. Had to use tilapia, much thicker fish, so I oiled some foil, wrapped them up, and cooked at 350F for 15 mins.

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