Fish Filets en Tapenade


  • 3 lbs. fish fillets (full flavored, ie. sea bass,
  • bream, John Dory)
  • 4 tablespoons olive oil
  • 1 lemon for the juice
  • salt and pepper
  • Tapenade:
  • 1/2 lb. large kalamata black olives, pitted
  • 4 salt anchovy fillets, rinsed
  • 3 tablespoons capers, drained
  • 2 cloves garlic, peeled; smashed with coarse salt
  • 1/4 cup olive oil
  • black pepper


  • 1. Prepare the tapenade first: Place the pitted olives, anchovies, capers and garlic in a food processor or blender. Using the pulse button, gradually pour in the olive oil to form a coarse or finely chopped mixture, as you prefer. Season to taste with salt and pepper. Tapenade can be refirgerated, tightly covered, up to a week.
  • 2. Marinate the fish for an hour or two by laying the fish in a shallow dish and sprinkle with 2 tablespoons olive oil, lemon juice and salt and pepper. Cover and refrigerate for 1-2 hours, turning once or twice.
  • 3. Put about 2 tablespoons of olive oil in a heavy frying pan. Add the fish fillets and cover tightly. Cook over very low heat until the fish just flakes easily, 5-8 minutes, depending on thickness. Turn the fish once during cooking. Do not allow it to brown.
  • Transfer the fillets to a serving dish and spread the tapenade on top.
  • 4. The fish can be served hot or at room temperature (kept for up to 2 hours at room temperature).