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Categories:Viewed: 65 - Published at: a year ago
Ingredients
- 2 1/3 to 1/2 pound skinless halibut fillets
- 1 cup olive oil
- 20 Picholine olives, halved
- 20 Nicoise olives, halved
- 2 teaspoons capers
- 5 quartered caper berries
- 5 quartered anchovies
- Zest of 1/4 lemon
- 1/4 teaspoon herbes de Provence
- 6 leaves blue basil, quartered
Method
- Preheat the oven to 300 degrees F.
- Place the halibut in a baking dish small enough so that when you pour the oil over the fish, it covers it.
- Bake the fish for 45 to 50 minutes, or just until it flakes.
- Meanwhile, combine all the other ingredients in a bowl. When the fish is ready, stir 1/4 cup of the cooking oil into the "tapenade." Spoon over the fish.
