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Fish fillets with tomato-olive tapenade

  • 4 fish fillets, such as sea bream
  • 1 tablespoon olive oil
  • 100g chopped tomatoes
  • 5 pitted Kalamata olives, chopped
  • 1 tablespoon chopped onion
  • 1 tablespoon capers
  • salt and ground black pepper to taste
  • Preheat oven to 180 C / Gas 4.
  • Place fish fillets on a baking tray and brush with olive oil.
  • Bake fish fillets in the preheated oven until they can be easily flaked with a fork, 10 to 15 minutes.
  • To make the tapenade: Combine chopped tomatoes, olives, onion and capers in a small saucepan. Cook over medium-high heat, stirring occasionally, until tomatoes begin to break down and flavours are combined, 5 to 10 minutes. Spoon tapenade over baked fish fillets.