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Mediterranean Fish Fillet with Tapenade
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5 from 3 votes

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.
Prep Time5 minutes
Cook Time15 minutes
Passive Time0 minutes
Total Time20 minutes
Servings: 2
Author: Francine Lizotte
Course: Main Course
Cuisine: Mediterranean
Keyword Dairy Free, Elegant Cuisine, Fish & Seafood, Gluten Free, Healthy, Light Meal, Low Sodium/No Sodium, Quick & Easy

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.