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.