Recipe courtesy of Laura Calder
Fish with Tomatoes and Green Olive Tapenade
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Green Olive Tapenade:
  • 1/2 cup/100 g pitted green olives
  • 2 tablespoons capers
  • 2 anchovy fillets, rinsed and patted dry
  • 2 cloves garlic, roughly chopped
  • 3 to 4 tablespoons olive oil
  • Lemon juice
  • Freshly ground pepper
Fish:
  • 4 white fish fillets, such as sole or halibut (about 4 ounces/125 g each)
  • 2 small tomatoes, sliced
  • Olive oil, for drizzling
  • Salt and freshly ground pepper
  • Herbes de provence, for sprinkling

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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