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Baked Fish With Tapenade & Tomatoes Recipe
|Skinless white fleshed fish fillets||24 Ounce (Such As Sea Bass / Cod About 6 Ounce Each, Each 3/4 Inch Thick)|
|Olive oil/Salad oil||5 Tablespoon|
|Tomatoes||2 Medium, cut into 1/2 inch thick slices|
|Canned pitted ripe olives||6 Ounce, drained (1 Can)|
|Garlic||1 Clove (5 gm)|
Serving size: Complete recipe
Calories 1590 Calories from Fat 1019
% Daily Value*
Total Fat 118 g181.6%
Saturated Fat 10.4 g52.1%
Trans Fat 0 g
Cholesterol 450 mg
Sodium 1879.7 mg78.3%
Total Carbohydrates 22 g7.4%
Dietary Fiber 3.1 g12.2%
Sugars 6.5 g
Protein 122 g245%
Vitamin A 41% Vitamin C 54.7%
Calcium 39.4% Iron 6.5%
*Based on a 2000 Calorie diet
Brush with 1 tablespoon of the oil; top evenly with tomatoes.
Bake in a 400° oven until fish is just opaque but still moist in thickest part; cut to test 10 to 15 minutes.
Meanwhile, in a food processor or blender, whirl olives and garlic until finely minced.
Add remaining 1/4 cup oil in a thin, steady stream, whirling until mixture forms a paste.
To serve, top fish evenly with olive mixture.