Baked Rockfish with Tapenade

Directions

  1. Preheat oven to 350 degrees. Heat skillet over medium heat. Dredge fish in flour, then dip in eggs. Pour oil in skillet. Place fillets in hot skillet and turn after 1 minute. Cook 1 more minute and place on baking sheet.
  2. Combine all tapenade ingredients in a food processor and pulse for 1 minute, until items are chopped and well mixed.
  3. Top snapper with tapenade and finish cooking in oven for 6–8 minutes. Serve immediately.

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Ingredients

  • 6 (5 oz.) rockfish fillets, skinned and boned
  • 3 eggs, beaten
  • 1 cup all-purpose flour
  • 3 Tbsp. canola oil
  • 1 cup whole kalamata olives
  • 1 cup green olives
  • 1/2 cup capers with juice
  • 1 1/2 Tbsp. lemon juice
  • 1 oz. anchovies
  • 1/8 cup shallots
  • 1/4 cup chopped parsley
  • Salt and pepper to taste