Fish with Tomatoes and Green Olive Tapenade

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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