Fish with Olive Tapenade
INGREDIENTS
- 4 fish fillet portions ( Blue-eye Trevalla, Snapper, Kingfish, or Barramundi )
- 2 lemons (one cut into wedges)
Olive Tapenade
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20 Kalamata olives, pitted
- 1 tablespoon capers
- 3-4 anchovies
- 1 tablespoon lemon juice
- 4 tablespoons olive oil
- Ground black pepper to taste
RECIPE
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Place olives, capers, anchovies, lemon juice, olive oil and black pepper into a food processor and blend to a paste (alternately, finely chop ingredients with a knife or use a mortar and pestle).
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Pan fry fish fillets on a medium-high heat for 3-4 minutes each side, until just cooked.
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Serve fish on mashed potato with olive tapenade and a rocket salad.
Fish is filled with high amounts of Omega-3 fatty acids and Vitamins such as B2 and D and is lower in fat than any other source of protein.
This is a recipe from Master Fish Merchants' Association of Australia
