Olive Tapenade Baked Haddock
Posted on
January 3, 2014
at
3:22 pm
by Laura Piazza /
Egg Free, Entrees, GAPS, Gluten Free, Grain Free, Low Sugar, Online Exclusive, Paleo, Phase 2, Primal, Recipes, Special Occassion
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ONLINE EXCLUSIVE: Top this mild white fish with green olives for a maximum burst of flavor.
My husband finds this hard to believe, but I just discovered that I love olives!! I’m not sure how I made it through my whole life thinking I didn’t like olives, but when my mom came up with this new recipe I decided to give it a try. To my surprise, I found that I find olives simply delicious.
This recipe is super, easy to make and is really delightful. I served it was a stir-fried vegetable medley and some homemade cultured carrots.
Olive Tapenade Baked Haddock
Prep time
Cook time
Total time
Author: Gail Piazza
Recipe type: Phase 1 • Entrees
Serves: 4
Ingredients
- 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**
Instructions
- 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.
Notes
* ⅛ teaspoon dried oregano
** ¼ dried thyme
** ¼ dried thyme
Tags: baked haddock, fish, Olive Tapenade
