Fish Filets en Tapenade

Ingredients

• 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

Method

• 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).

Notes

• SERVINGS: 8