Basil Tapenade Baked Whitefish
A bright basil-and-olive tapenade tops flaky baked whitefish for a simple, flavorful weeknight meal.
Servings: 4 servings
Ingredients
- 4 oz pitted Castelvetrano olives about 1 cup
- 15 large basil leaves
- 2 tablespoons extra virgin olive oil or more as needed
- 1.5 teaspoons capers rinsed and drained
- 1/2 teaspoon minced garlic about 1 small clove
- 1/4 teaspoon lemon zest
- 4 boneless skinless wild-caught white fish fillets such as cod or haddock, about 4 ounces each
- freshly ground black pepper to taste
- fresh lemon wedges for serving
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Combine the olives, basil leaves, olive oil, rinsed capers, minced garlic, and lemon zest in the bowl of a food processor.
- Pulse the mixture until it forms a coarse paste, scraping down the sides as needed; add a little more olive oil if the mixture is too dry.
- Place the fish fillets on the prepared baking sheet and season them lightly with freshly ground black pepper.
- Evenly spread the tapenade over the top of each fillet, dividing it among the four pieces.
- Bake the fillets in the preheated oven for about 15–17 minutes, or until the fish is cooked through and flakes easily with a fork; cook time will vary with thickness.
- Let the fish rest for 3 minutes, then finish with additional freshly ground black pepper if desired.
- Serve hot with fresh lemon wedges and an optional drizzle of extra olive oil.
Equipment
- Baking Sheet
- Parchment Paper
- Food Processor
- Measuring spoons
- Knife
- Cutting Board
Notes
- Use less olives to reduce sodium, then add more basil and olive oil to reach a spreadable consistency.
- Tapenade can be pulsed to preferred texture — chunkier or smoother.
- Watch fish closely near the end of baking to avoid overcooking.
- Wild-caught fillet thickness affects cook time.