Level 1 
Baked Fish Olivida 
Serves 4

 

 

 

Olive tapenade has become the "it" gift for hostesses. It's not unheard of to get four jars in one night, with each guest unable to resist popping the lid of their jar to show you the complexity of this or that brand. Anyway, if it doesn't involve crackers, tapenade most definitely brings out the briny flavor of baked fish. You'll see.

2 Tbsp. open jar olive tapenade

1 Tbsp. extra virgin olive oil

4 filets whitefish, tilapia, salmon or any firm-fleshed fish

Fresh ground pepper to taste

2 Tbsp. chopped parsley

 

Cookware required: parchment paper

 

1.       Heat oven to 350 degrees.

2.       In a small bowl, whisk tapenade and olive oil together. 

3.       Wash fish in running water and pat dry with paper towel. Brush top of fish with mixture. Grind fresh pepper on top.

4.       Place fish on top of oiled parchment paper skin side down. Place onto heavy weight aluminum foil and seal closed.  Bake for 15 minutes.  

 

Serving suggestions: Serve over sautéed spinach with dollop of tapenade along side or over rice drizzled with the cooking liquid, and topped with chopped parsley.