FISH*****Laura Calder's Fish with Tomatoes and Tapenade

By Unblond1

I liked this very much and it's easy to make just for myself while Dan's fish is broiled with Maple Smoke glaze or some other seasoning.

Ingredients

• 2 white fish filets such as sole, tilapia or halibut (about 1/4 pound each)
• 2 spoonfuls of green or black olive tapenade (I used black the first time)
• 1 small tomato, thinly sliced
• Olive oil
• Salt and pepper
• Herbes de province, for sprinkling

Details

Servings 2
Adapted from foodnetwork.ca

Preparation

Step 1

* *Heat* oven to 400°F. *N.B.* she broiled it, as did I the first time. It only took 6 minutes in the Breville oven and I had to remove it because the parchment was starting to burn. The texture was a little soft for my tastes and the tomatoes soft but not browned at all. Try baking it the next time.

* *Pat* the fish dry with paper towels. *Place* on a parchment-lined baking sheet and *smear* 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* or *broil* until the fish is cooked, 6-8 minutes on broil, maybe 15 minutes at 400.

*NUTRITION:*

* Calories - 175
* Fat - 9.2
* Sat Fat - 1.2
* Carbs - 4.3
* Fibre - 1.1
* Protein - 18.9