Fish with Olive Tapenade
20 Kalamata olives, pitted
- 1 tablespoon capers
- 3-4 anchovies
- 1 tablespoon lemon juice
- 4 tablespoons olive oil
- Ground black pepper to taste
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).
Pan fry fish fillets on a medium-high heat for 3-4 minutes each side, until just cooked.
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