white fish filets such as sole or halibut (about ¼ pound/125 g each)
spoonfuls of green olive tapenade (see below)
small tomatoes, sliced
Salt and pepper
Herbes de province, for sprinkling
Green Olive Tapenade
garlic, roughly chopped
cup pitted green olives
anchovy filets, rinsed and patted dry
Heat the oven to 400°F200°C.
Pat the fish dry with paper towel. Place on a baking sheet and smear each with some tapenade. Put a few slices of tomato on top and drizzle with some olive oil and season with salt, pepper and herbes de Provence. Bake until the fish is cooked, 6-8 minutes.
Pulse to purée in a small food processor and gradually add 3 to 4 tablespoons olive oil. Season with lemon juice and pepper. Makes about 2/3/150 ml cup.