Fish fillets with tomato-olive tapenade

    25 min

    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.

    2 people made this

    Serves: 4 

    • 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

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 180 C / Gas 4.
    2. Place fish fillets on a baking tray and brush with olive oil.
    3. Bake fish fillets in the preheated oven until they can be easily flaked with a fork, 10 to 15 minutes.
    4. 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.

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    Reviews in English (2)


    I’m not a chef by no means. I enjoyed the flaky texture of the fish, I also enjoyed the topping. I added salt based on other reviews and it just seemed to be lacking in something. Others have suggested feta cheese and I think that might just be it.  -  02 Jan 2019  (Review from Allrecipes US | Canada)


    I had fresh garden tomato and added some butter and red wine to the sauce. I used green olives instead in the topping and it was very good on the fish.  -  25 Jul 2017  (Review from Allrecipes US | Canada)