Friday, June 3, 2011

Tilapia with Green Olive Tapenade

Very quick and easy meal.  I based this recipe on one I saw on a Food Network Canada cooking show a few weeks ago. The original recipe is here.

6 tilapia fillets (or any white fish)
3-4 tomatoes
1/2-1 cup large green olives (I got some from an olive bar, not the pimento stuffed ones)
Juice of 1 lemon
1 clove of garlic
Olive oil
Salt and Pepper
Herbs de Provence

Preheat oven to 400.  Put olives, garlic, and lemon juice in a food processor and pulse until almost smooth. You might have to scrape down the sides a few times. Place fish on an oiled baking sheet and spread the olive tapenade in an even layer on top of fish. Put a couple slices of tomato on top of each filet, drizzle with a little bit of olive oil, salt and pepper, and Herbs de Provence (if you don't have this you can use thyme and/or rosemary). Bake for ~ 7 minutes depending on thickness of fillets, then broil for a couple minutes. I served this with roasted broccoli that I tossed with some wonderfully amazing port wine reduction and herb butter which someone so graciously left at our house after a bbq (thanks Lorraine!).

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