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Baked Fish With Tapenade & Tomatoes

fast.cook's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Quick

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