Fish with Tomatoes and Green Olive Tapenade

By maredan

Ingredients

• Fish
• 4 * 4 white fish filets such as sole or halibut (about 1/4 pound/125 g each)
• 4 * 4 spoonfuls of green olive tapenade (see below)
• 2 * 2 small tomatoes, sliced
• * Olive oil
• * Salt and pepper
• * Herbes de province, for sprinkling
• Green Olive Tapenade
• 2 * 2 garlic, roughly chopped
• 1/2 * 1/2 cup pitted green olives
• 2 * 2 anchovy filets, rinsed and patted dry
• 2 * 2 tablespoons capers

Details

Servings 4

Preparation

Step 1

Fish

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.