Fish with Tapenade Crust

Do not take colored, smooth olives, but really mature, large, slightly wizened olives. These are usually not pitted.

Tip: Usually a small cherry pitter is an excellent way to remove the pits.

Olives, plucked anchovies, garlic, parsley leaves, roasted pine nuts, olive oil in a hand blender coarsely grind. Add the dried tomatoes cut into small cubes and the breadcrumbs. Season to taste, perhaps add more salt. Brush a shallow clay pan with oil, fill in cleaned, soured, salted, peppered fish fillets, brush with olive paste. Bake in a heated oven at 210 °C for 10 to 15 minutes (based on experience, depending on the type of fish, thickness of the fillets).

For the confit, heat olive oil in a frying pan, add sugar briefly, mix in diced tomatoes and kitchen herbs, heat briefly on high, add balsamic vinegar to taste, season with salt, season with pepper – done. In winter, if necessary, it can also be done with tomato pieces from the tetrapack, but then it is not so good, because the tomatoes do not keep the right consistency.

Serve: one fillet with a little confit and mixed salad (mesclun): White bread

Alternative, instead of the salad and confit: Ratatouille: saffron rice, or possibly couscous

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste.

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