Fish with Tomatoes and Green Olive Tapenade
- serves 4
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
Salt and pepper
Herbes de province, for sprinklingGreen 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.