Olive and Sundried Tomato Crusted Fish


  • 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


  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. Bake until fish is cooked through, about 10-15 minutes depending on the size and thickness of the filet. Serve with Mediterranean Couscous.
Recipe by:

The Foodie Physician

Nutritional Analysis Per Serving:

Calories 205; Fat 9.6g (Sat 1g); Protein 25.6g; Carb 2.8g; Fiber 0.3g; Sodium 272mg