Baked Fish With Tapenade & Tomatoes
|Skinless white fleshed fish fillets||24 Ounce (Such As Sea Bass / Cod About 6 Ounce Each, Each 3/4 Inch Thick)|
|Olive oil/Salad oil||5 Tablespoon|
|Tomatoes||2 Medium, cut into 1/2 inch thick slices|
|Canned pitted ripe olives||6 Ounce, drained (1 Can)|
|Garlic||1 Clove (5 gm)|
Rinse fish, pat dry, and place in a single layer in a shallow baking pan.
Brush with 1 tablespoon of the oil; top evenly with tomatoes.
Bake in a 400° oven until fish is just opaque but still moist in thickest part; cut to test 10 to 15 minutes.
Meanwhile, in a food processor or blender, whirl olives and garlic until finely minced.
Add remaining 1/4 cup oil in a thin, steady stream, whirling until mixture forms a paste.
To serve, top fish evenly with olive mixture.