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  • Photo of the Tapenade Baked Haddock recipes

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 / 0

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
 
Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
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
  1. Preheat the oven to 425°.
  2. Place the fish on a baking dish and sprinkle with salt, garlic powder and mustard powder.
  3. Drizzle olive oil over each fillet.
  4. Place the olives and herbs in the bowl of a food processor fitted with a steel blade.
  5. Pulse 5 or 6 times until evenly chopped.
  6. Spread the chopped olives evenly over the fish fillets.
  7. Bake for 18-20 minutes or until fish flakes easily with a fork.
Notes
* ⅛ teaspoon dried oregano
** ¼ dried thyme
3.2.2265

 

Tags: baked haddock, fish, Olive Tapenade

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