Baked Fish with Mediterranean Tapenade

225 Magazine

For the fish:

6 (5- to 6-oz.) fresh fillets

1 Tbsp. lemon zest

1 Tbsp. fresh parsley

1 tsp. sea salt or kosher salt

½ tsp. black pepper

¼ tsp. paprika

1/3 cup olive oil

Preheat oven to 375 degrees. Place fish fillets into a shallow dish and pat them dry.

Whisk together the lemon zest, parsley, salt, pepper, paprika and olive oil and pour this mixture over the fish. 

What a happy spice mixture!

I made this with tilapia.

Allow this to sit for 10 to 15 minutes.

Remove the fish from the marinade and line the grill with heavy-duty aluminum foil.

Place the fish in the oven and allow to cook for 10 to 12 minutes, depending on the thickness of the fillets.

Remove the fish from the oven and place on a serving platter. Pour the tapenade over the fish and serve.

For the tapenade:

1 pint grape tomatoes, diced

1 cup Kalamata olives, chopped

¼ cup red onion

½ cup capers

1 clove minced garlic

1 Tbsp. fresh chopped parsley

¼ cup balsamic vinegar

1/3 cup olive oil

¼ tsp. salt

¼ tsp. black pepper

Place the tomatoes, olives, red onion and capers into a bowl.

Whisk together the remaining ingredients and combine with the tomato mixture.

There were no capers to be had in town. We checked three different stores. Is there a nationwide caper shortage I don't know about?

Cover and chill for at least one hour or up to a day.

Serve over the grilled fish.

Served with some of my friend Sandra's wonderful crust-free Spanikopita.

My Rating: 4/5 "The tapenade on this is amazing. I could have eaten it by itself as a side. The marinade was a titch salty for my taste but I think it's probably right up most people's alley. Obviously the recipe is a little confused about whether it wants you to grill the fish or bake the fish, but if you stick with baking it's damn delicious."