Olive and Sundried Tomato Crusted Fish
4 Servings
Ingredients
- 1 cup whole California black ripe olives
- 1/2 cup sundried tomatoes, drained and roughly chopped
- 1 tablespoon capers, drained
- 1 clove garlic
- 2 tablespoons fresh basil or parsley
- 1 1/2 tablespoons lemon juice
- 1/4 cup olive oil
- 4 white fish filets (5 ounces each) like cod, haddock or halibut
- Salt and pepper, to taste
Directions
- Preheat oven to 400°F.
- Place the olives, sundried tomatoes, capers, garlic, basil, lemon juice and olive oil in the bowl of a food processor. Process until finely ground but not completely smooth.
- Place the fish filets in a baking dish sprayed or brushed with olive oil and season them with a small amount of salt and pepper. Spoon about 1 ½ tablespoons of the olive and sundried tomato spread on top of each piece of fish, spreading it out over the surface. Cover and refrigerate the remaining spread.
- Bake until fish is cooked through, about 10-15 minutes depending on the size and thickness of the filet. Serve with Mediterranean Couscous.
