GREEN OLIVE TAPENADE RECIPE RECIPES
EASY OLIVE TAPENADE RECIPE | ONLY 5 INGREDIENTS!
Steps:
- In food processor or mortar & pestle grind garlic cloves.
- Add in olives and grind/process until desired consistency.
- Add olive oil, lemon juice, and vinegar. Stir.
- Serve immediately or put in fridge for up to 1 week.
ONE-PAN FABULOUS FISH | JAMIE OLIVER FISH RECIPES
One-pan dishes like this are great, because they deliver a big flavour punch with minimal washing up. This five-ingredient wonder is all about beautifully fragrant, fluffy rice, perfectly steamed fish and soft, juicy cherry tomatoes, accompanied by a flavour-packed tapenade straight from your store cupboard.
Total Time 15 minutes
Yield 4
Number Of Ingredients 5
Steps:
- In a large shallow casserole pan on a high heat, mix the rice with 2 heaped teaspoons of tapenade, then pour over 600ml of water.
- Put the lid on and let it come to the boil while you halve the tomatoes and, in a bowl, mix them with 1 tablespoon each of olive oil and red wine vinegar.
- Taste, season to perfection with sea salt and black pepper, and tear in most of the basil leaves.
- Cut the fish into four equal-sized pieces and place in the pan, pushing them into the rice.
- Scatter over the dressed tomatoes. Put the lid back on and boil for 10 minutes, or until the rice is cooked through, then remove the lid and cook for a further 2 minutes until all the liquid has evaporated.
- Spoon the remaining tapenade over the fish, pick over the remaining basil leaves, drizzle lightly with extra virgin olive oil, and dish up.
Nutrition Facts : Calories 484 calories, FatContent 12 g fat, SaturatedFatContent 1.7 g saturated fat, ProteinContent 31.2 g protein, CarbohydrateContent 66.7 g carbohydrate, SugarContent 3.8 g sugar, SodiumContent 1.2 g salt, FiberContent 2.7 g fibre
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