Laura Calder's Sole with tomatoes and green-olive tapenade

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10 min


4 Servings

* PLUS Baking Time: 6 minutes

“One summer in Provence, I tasted fish topped with black-olive tapenade and wrapped in brik pastry, which is that wonderfully crisp, crepe-like North African pastry reminiscent of phyllo. I made the dish several times and in the end decided that I actually prefer green-olive tapenade to black, because it’s lighter and fruitier. And, frankly, I find the whole thing tastier and prettier without the pastry.”


  • 2 garlic cloves
  • 1/2 cup green olives , pitted
  • 2 anchovy fillets , rinsed and patted dry
  • 2 tbsp olive oil
  • 3 to 5 tbsp olive oil
  • lemon juice
  • pepper


  • 4 white fish fillets , like sole or halibut, about 1/4 lb each
  • 2 small tomatoes
  • olive oil
  • salt
  • pepper
  • herbes de provence


  • Heat the oven to 400F (200C). For the tapenade, pulse the garlic, olives, anchovies and capers to a purée in a small food processor. Gradually add the olive oil. Season with lemon juice and pepper. (You won’t need salt because there is plenty in the olives and anchovies.) You should end up with about ⅔ cup (150 mL), which is more than you need for this recipe, but you’ll thank me for the leftovers when you’re craving a sandwich tomorrow afternoon.
  • Pat fish dry with paper towel. Line a baking sheet with parchment paper or rub with a bit of olive oil, and place fish on it. Smear each fillet with a spoonful of the tapenade. Arrange a few slices of tomato on top of each. Drizzle with olive oil. Season with salt, pepper and herbes de Provence. Bake until the fish is cooked, 6 to 8 min.