Black olive tapenade
- 50g can anchovy fillets
- 100g pitted black olives
- 2 garlic cloves
- 1 tbsp capers
- zest and juice of 1 small lemon
Prep:5min › Ready in:5min
- Put a 50g can anchovy fillets in olive oil (with the oil from the can) into a food processor or blender with 100g pitted black olives, 2 garlic cloves, 1 tbsp capers and the grated zest and juice of 1 small lemon. Process until smooth, scraping down the sides of the bowl occasionally. Transfer to a serving dish and serve as a sauce for plain grilled or baked white fish fillets or steaks, or griddled tuna or swordfish.
Add the tapenade to the pan juices remaining after frying fish and stir for a few seconds, then spoon over or alongside the fish.
Spread the tapenade thinly over thick white fish fillets or steaks before grilling.
Toss the tapenade with halved cherry or baby plum tomatoes and grill or fry briefly until just hot. Spoon over grilled or fried white fish, tuna or mackerel.
Toast slices of baguette and spread with tapenade, then serve with grilled or fried fish, prawns or mixed seafood.
Serve the tapenade with warm soft flour tortilla wraps, shredded crisp lettuce and spring onions to season and wrap grilled or griddled prawns, scallops or strips of tuna.