A savoury tomato and olive tapenade for white fish fillets, such as perch, sea bream or tilapia. This is a quick and easy fish recipe, great for any night of the week.
1 person made this
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
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Method Prep:10min › Cook:15min › Ready in:25min
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.