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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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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1590 Calories from Fat 1019

% Daily Value*

Total Fat 118 g181.6%

Saturated Fat 10.4 g52.1%

Trans Fat 0 g

Cholesterol 450 mg150%

Sodium 1879.7 mg78.3%

Total Carbohydrates 22 g7.4%

Dietary Fiber 3.1 g12.2%

Sugars 6.5 g

Protein 122 g245%

Vitamin A 41% Vitamin C 54.7%

Calcium 39.4% Iron 6.5%

*Based on a 2000 Calorie diet

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Baked Fish With Tapenade & Tomatoes Recipe