Fish fillets with tomato-olive tapenade

Fish fillets with tomato-olive tapenade


1 person made this

About this recipe: 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.


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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