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

    Newest Ratings and Reviews

    Read all 4 reviews

    • on July 03, 2013

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      I've made this twice and have to say it's absolutely delicious. The tapenade is easy and gives great flavor. I used different colored cherry tomatoes on top and it was a beautiful presentation. Just made it for family members who don't eat fish and swear they'd never eat anchovy - raving reviews. Love when I can change a person's ideas about what their palate likes! Thanks Laura. I served with Laura's THIS IS NOT RICE PILAF recipe. The thing I like most about Laura's recipes is that they are completely simple to make but scrumptious and guest pleasers.

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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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