Seared fish with tapenade and a herb dressing

2 servings

Ingredients

Quantity Ingredient
2 Fillets plaice
1 tablespoon Olive oil
25 grams Butter
1 tablespoon Parsley
1 tablespoon Chervil
1 tablespoon Coriander
2 tablespoons Olive oil
1 Garlic clove; finely chopped
50 grams Pitted black olives
Salt & pepper

Directions

FOR THE DRESSING

FOR THE TAPENADE

1 Skin the fish using a sharp knife. Remove any bones from around the edge.

Allow the fish to marinade in the olive oil and seasoning for as long as possible.

2 Heat the butter in a small pan and fry the fish for about three minutes on each side until golden and cooked through.

3 For the Dressing: Finely chop the herbs together and mix in the olive oil and garlic. Reserve half the dressing. Put the other half in a mini blender to make the tapenade.

4 Add the olives and whizz to a paste, (add a little olive oil if necessary to loosen the mixture). Spread the tapenade on each piece of fish and pour the dressing over before serving.

Converted by MC_Buster.

Per serving: 303 Calories (kcal); 33g Total Fat; (95% calories from fat); 1g Protein; 3g Carbohydrate; 27mg Cholesterol; 323mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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