Olive Tapenade Baked Haddock
Author: Gail Piazza
Recipe type: Phase 1 • Entrees
Prep time:
Cook time:
Total time:
Serves: 4
- 1 lb. skinless haddock fillet, cut in four pieces
- ½ teaspoon each, salt and garlic powder
- 1 teaspoon mustard or ½ teaspoon mustard powder
- 2 teaspoons extra virgin olive oil
- 16 large pitted green olives
- ½ teaspoon freshly chopped oregano*
- ½ teaspoon freshly chopped lemon thyme**
- Preheat the oven to 425°.
- Place the fish on a baking dish and sprinkle with salt, garlic powder and mustard powder.
- Drizzle olive oil over each fillet.
- Place the olives and herbs in the bowl of a food processor fitted with a steel blade.
- Pulse 5 or 6 times until evenly chopped.
- Spread the chopped olives evenly over the fish fillets.
- Bake for 18-20 minutes or until fish flakes easily with a fork.
* ⅛ teaspoon dried oregano[br]** ¼ dried thyme
Recipe by Recipes for Repair at https://recipesforrepair.com/olive-tapenade-baked-haddock/
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