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Article: Fish with Olive Tapenade

Fish with Olive Tapenade - Steve Costi's Seafood

Fish with Olive Tapenade


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


  1. 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).

  2. Pan fry fish fillets on a medium-high heat for 3-4 minutes each side, until just cooked.

  3. 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