Olive and Sundried Tomato Crusted Fish - California Ripe Olives
Delight in flaky fish coated in a flavorful olive and sundried tomato crust. Perfect for Mediterranean-inspired meals. Try our recipe now!
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Cooking tools:
- Food processor
- Oven
- Baking dish
- Spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Refrigerator
- Plate
- Pastry brush
- Airtight container
Ingredients
- 1 cup whole California black ripe olives
- 1/2 cup sundried tomatoes, drained and roughly chopped
- 1 tablespoon capers, drained
- 1 clove garlic
- 2 tablespoons fresh basil or parsley
- 1 1/2 tablespoons lemon juice
- 1/4 cup olive oil
- 4 white fish filets (5 ounces each) like cod, haddock or halibut
- Salt
- pepper
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