Mediterranean Fish Fillet with Tapenade
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As you probably know, Mediterranean cuisine is very healthy and mainly made with plant products. You’ll find these common ingredients in this cuisine; olive oil, whole grains, fruits & vegetables, beans, nuts, herbs & spices.
 
The reason why I love this cuisine so much is because I enjoy cooking with fresh ingredients and prefer using herbs and spices to enhance the flavor of my dishes versus using salt. I’ve never been a fan of salt since childhood and yet when I use it, I stay away from table salt and opt for the much healthier version which is Himalayan Sea Salt.
 
This Mediterranean Fish Fillet with Tapenade recipe started because I had some chopped black olives sitting in the fridge and I didn’t want to waste them. From the very first attempt, this recipe was a success. Each bite is packed with flavor and it tastes so “healthy”…
 
In this video, I use red snapper because this is what I had in my freezer. If you want another white, lean and flaky fish like snapper, you can use sea bass, tilapia, flounder or rainbow trout. If you prefer a white, lean and more firm fish, go with halibut, catfish, swordfish or sole. It’s a matter of preference and also what is available at your local fish market.
 
This Mediterranean Fish Fillet with Tapenade is so delicious! It’s light and fresh with a little zip to it. An added bonus is that it’s quick to prepare as well. It’s a simple and healthy recipe that everyone will enjoy!
Bon Appétit!
 
Here are more delicious fish recipes for you to try…
Grilled Tuna Steaks
Pacific Coast Salmon on the BBQ
Grilled Fish Tacos
Panko Breaded Fish Fillet
Grilled Marlin Steaks
Beer Battered Fish
Red Snapper en Papillote
and for even more fish and seafood recipes, click on this link… Recipe Category • Fish & Seafood
 

 
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Mediterranean Fish Fillet with Tapenade

Mediterranean Fish Fillet with Tapenade

This healthy Mediterranean Fish Fillet with Tapenade will excite your taste buds! It's a beautiful meal that you'll enjoy serving often.
5 from 3 votes
Servings 2

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Prep Time 5 minutes
Cook Time 15 minutes
Passive time 0 minutes
Total Time 20 minutes

Ingredients
  

  • 1 lb. fish fillet, such as halibut, sole, cod or red snapper
  • 1 1/2 tbsp. olive oil, divided tips & tricks
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 1/4 tsp. paprika
  • 1/8 tsp. ground Himalayan sea salt
  • 1/4 cup shallots, minced
  • 1 small clove garlic, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup roasted red peppers, chopped tips & tricks
  • 1/4 tsp. Herbes de Provence see Recipe
  • 1/4 tsp. fresh basil, chopped tips & tricks
  • 1/2 cup black olives, chopped
  • 1 tbsp. capers, rinsed and chopped
  • 2 tbsp. fresh chives, chopped
  • 3-4 large lemon wedges, for garnish

Directions
 

  • Preheat the oven to 425ºF.
  • Grease a baking sheet lined with foil; set aside.
  • Rub fish fillets with ½ tbsp. oil; sprinkle with freshly ground pepper, sea salt and paprika. Place on the prepared baking sheet.
  • Transfer to the preheated oven and cook until the fish flakes easily with a fork, 15 to 20 minutes, depending on the thickness of the fillet.
  • Meanwhile, in a small saucepan over medium heat, add 1 tbsp. oil. When it gets hot, add shallots and garlic; sauté for 1 minute or until they begin to soften. Add tomatoes and roasted red peppers; cook for 3-4 minutes.
  • Stir in basil and Herbes de Provence. Add olives and capers; sauté for 30 seconds before removing from the heat.
  • Spoon the tapenade over the fillets; sprinkle on fresh chives and place a lemon wedge on each plate.

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