Mediterranean Fish with Tomato and Olive Tapenade

Ingredients

• 1lb fish
• 1/2 cup extra virgin olive oil
• 1/4 tsp paprika
• 2 cloves garlic
• 1.5 cup cherry tomatoes
• 1/2 cup jarred roasted red peppers
• 1/2 cup black olives
• 1/4 cup green olives
• 1/4 cup capers
• 1 lemon, half squeezed and half for garnish
• 2 sprigs of rosemary
• 7-8 sprigs of thyme
• 3-4 sprigs of oregano
• Salt to taste
• Pepper to taste

METHOD

Tapenade

1. Start by finely chopping olives, capers, roasted red peppers and garlic. Halve the cherry tomatoes. Finely chop fresh herbs.
2. Heat all of olive oil, except for 2-3 tablespoons, in a pan over medium heat. Add in cherry tomato halves and garlic and give it a good stir. Cook till the garlic starts getting aromatic, about two minutes. Stir in chopped roasted bell peppers and cook for 1-2 minutes. Mix in the chopped herbs. Give it a mix. Add chopped olives and capers and cook for a couple more minutes. Stir in a splash of lemon juice and drizzle a little bit more olive oil.

Fish

1. Season fish with paprika, fresh cracked pepper and salt on both sides.
2. Heat the remaining oil in a skillet over medium high heat. Add fish and cook 10 minutes per inch thickness, turning halfway through.
3. Plate the fish and top it generously with prepared tapenade. Garnish with some more fresh herbs and lemon wedges.