FISH WITH TOMATOES AND GREEN OLIVE TAPENADE

Fish with Tomatoes and Green Olive Tapenade image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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.