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Fish with Tomatoes and Green Olive Tapenade

Fish with Tomatoes and Green Olive Tapenade
Yields
4 servings

 

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ingredients

Fish

4
white fish filets such as sole or halibut (about ¼ pound/125 g each)
4
spoonfuls of green olive tapenade (see below)
2
small tomatoes, sliced
Olive oil
Salt and pepper
Herbes de province, for sprinkling

Green Olive Tapenade

2
garlic, roughly chopped
½
cup pitted green olives
2
anchovy filets, rinsed and patted dry
2
Tbsp capers
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directions

Step 1

Heat the oven to 400°F200°C.

Step 2

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.

Step 3

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.

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