Green Olive Tapenade
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.