Mediterranean Fish Fillet with Tapenade
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 Pink 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 the 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, cod 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! Here’s another delightful recipe to try… Olive Tapenade.
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
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Mediterranean Fish Fillet with Tapenade
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Ingredients
FISH
- 1 lb. fish fillet, such as halibut, sole, cod or red snapper
- 1/2 tbsp. olive oil tips & tricks
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/4 tsp. paprika
- 1/8 tsp. ground Himalayan pink salt
TAPENADE
- 1 tbsp. olive oil tips & tricks
- 1/4 cup shallots, minced
- 1 small clove garlic, finely chopped
- 1 cup cherry tomatoes, halved tips & tricks
- 1/2 cup roasted red peppers, chopped tips & tricks
- 1/4 tsp. fresh basil, chopped tips & tricks
- 1/4 tsp. Herbes de Provence see Recipe
- 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
FISH
- 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, paprika, and sea salt. 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.
- Spoon the tapenade over the fillets; sprinkle on fresh chives and place a lemon wedge on each plate.
TAPENADE
- Meanwhile, in a small saucepan over medium heat, add 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.
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