Ingredients

• 1/2 cup/100 g pitted green olives
• 2 tablespoons capers
• 2 anchovy fillets, rinsed and patted dry
• 2 cloves garlic, roughly chopped
• 3 to 4 tablespoons olive oil
• Lemon juice
• Freshly ground pepper
• 4 white fish fillets, such as sole or halibut (about 4 ounces/125 g each)
• 2 small tomatoes, sliced
• Olive oil, for drizzling
• Salt and freshly ground pepper
• Herbes de provence, for sprinkling

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Instructions

1. For the tapenade: Pulse the olives, capers, anchovies and garlic in a small food processor until pureed. Gradually add the olive oil. Season with lemon juice and pepper.
2. For the fish: Preheat the oven to 400 degrees F\200 degrees C. Pat the fish dry with paper towels. Place on a baking sheet and smear each with a spoonful of the tapenade. Put a few slices of tomato on top, drizzle with some olive oil and sprinkle with salt, pepper and herbes de provence. Bake until the fish is cooked, 6 to 8 minutes.