Recipe courtesy of Laura Calder
Fish with Tomatoes and Green Olive Tapenade
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 269
- Total Fat
- 21
- Saturated Fat
- 3
- Carbohydrates
- 6
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 16
- Cholesterol
- 53
- Sodium
- 903
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
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.