Fish with Tomatoes and Green Olive Tapenade
Ingredients
- 1/2 cup/100 g pitted green olives
- 2 tablespoons capers
- 2 anchovy fillets, rinsed and patted dry
- 2 cloves garlic, roughly chopped
- 3 to 4 tablespoons olive oil
- Lemon juice
- Freshly ground pepper
- 4 white fish fillets, such as sole or halibut (about 4 ounces/125 g each)
- 2 small tomatoes, sliced
- Olive oil, for drizzling
- Salt and freshly ground pepper
- Herbes de provence, for sprinkling
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