Fish with Tomatoes and Green Olive Tapenade

Name: Fish with Tomatoes and Green Olive Tapenade
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 1/2 cup/100 g pitted green olives; 2 tablespoons capers; 2 anchovy fillets, rinsed and patted dry; 2 cloves garlic, roughly chopped; 3 to 4 tablespoons olive oil; Lemon juice; Freshly ground pepper; 4 white fish fillets, such as sole or halibut (about 4 ounces/125 g each); 2 small tomatoes, sliced; Olive oil, for drizzling; Salt and freshly ground pepper; Herbes de provence, for sprinkling

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Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 servings

Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 servings

Ingredients

Green Olive Tapenade:

1/2 cup/100 g pitted green olives

2 tablespoons capers

2 anchovy fillets, rinsed and patted dry

2 cloves garlic, roughly chopped

3 to 4 tablespoons olive oil

Lemon juice

Freshly ground pepper

Fish:

4 white fish fillets, such as sole or halibut (about 4 ounces/125 g each)

2 small tomatoes, sliced

Olive oil, for drizzling

Salt and freshly ground pepper

Herbes de provence, for sprinkling

Directions

For the tapenade: Pulse the olives, capers, anchovies and garlic in a small food processor until pureed. Gradually add the olive oil. Season with lemon juice and pepper. For the fish: Preheat the oven to 400 degrees F\200 degrees C. Pat the fish dry with paper towels. Place on a baking sheet and smear each with a spoonful of the tapenade. Put a few slices of tomato on top, drizzle with some olive oil and sprinkle with salt, pepper and herbes de provence. Bake until the fish is cooked, 6 to 8 minutes.