Fish with Tomatoes and Green Olive Tapenade

  • serves 4


35 Ratings
Directions for: Fish with Tomatoes and Green Olive Tapenade



4 white fish filets such as sole or halibut (about 1/4 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



1. Heat the oven to 400°F\200°C.

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.

Green Olive Tapenade

1. 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.

See more: Bake, Main, French, Olives, Fish, Tomatoes, Snack, Party Favourites, Quick and Easy, Dairy-Free

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