Branzino Fillets with Green Olive and Fennel Tapenade
Servings: 6
Ingredients
- 1 cup pitted green olives any kind you like such as Castelvetrano
- ½ medium-size fennel bulb rough chopped
- ½ small shallot rough chopped
- ⅓ cup fresh flat-leaf parsley leaves
- 2 Tablespoons freshly squeezed lemon juice from ½ lemon
- ¼ cup unrefined cold-pressed extra-virgin olive oil, plus more for the fish
- Sea salt and freshly ground black pepper
- 6 4 to 6-ounce skin-on branzino fillets (you can use salmon, halibut or cod - see notes for a a thicker fillet version)
Instructions
- Place an oven rack 5-6 inches from the broiler. Preheat the broiler. If your oven gives you the option of high or low, choose high.
- In a food processor, pulse together the olives, fennel, shallot, parsley, lemon juice, and olive oil until finely chopped or chop everything by hand and combine in a bowl.
- Rinse the fish fillets in cold water and pat dry with a paper towel. Place the fish fillets on a baking sheet. Lightly grease the flesh side of the fillet and lightly season with salt and pepper. Flip over, and grease and season the skin side. Leave skin side UP.
- Broil for 3 minutes or until fish is flaky and cooked through and the skin is starting to crisp. Serve immediately with the tapenade spooned on top or on the side. Extra tapenade can be served with cheese and crackers or on roasted vegetables, such as cauliflower or eggplant.
Notes
Phoebe's recipe in the book uses a thicker fillet such as salmon or halibut. Lightly grease the fish and season with salt and pepper. Spread tapenade on top of the fish and bake in a 400-degree oven for 8-10 minutes depending on thickness of the fish. If the fish is thicker than 1 inch, you may need a few more minutes.