Name: Fish with Tomatoes and Green Olive Tapenade
Yield: 4 servings
Cuisine: French
Ingredients: 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; 2 garlic, roughly chopped; ½ cup pitted green olives; 2 anchovy filets, rinsed and patted dry; 2 Tbsp capers

Fish with Tomatoes and Green Olive Tapenade

Yields

4 servings

ingredients

Fish

white fish filets such as sole or halibut (about ¼ pound/125 g each)

spoonfuls of green olive tapenade (see below)

small tomatoes, sliced

Olive oil

Salt and pepper

Herbes de province, for sprinkling

Green Olive Tapenade

garlic, roughly chopped

cup pitted green olives

anchovy filets, rinsed and patted dry

Tbsp capers

Ingredient Substitution Guide

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.

bake
dairy-free
fish
French
Main

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Fish with Tomatoes and Green Olive Tapenade

ingredients

Fish

Green Olive Tapenade

directions

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