Broiled Fish with Olive Crust
Difficulty Level: Easy
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Prep Time:15 Minutes
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Cook Time:PT20M5 Minutes
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Yield:4 Servings
Ingredients
- 1 clove garlic
- 5 ounces olives, stuffed or unstuffed
- ¼ cup olive oil
- ¼ cup grated Parmesan cheese
- 4 fish fillets (about 1 1/2 pounds total)
- Lemon wedges
- 1 clove garlic
- 141.75g olives, stuffed or unstuffed
- 59.15ml olive oil
- 59.15ml grated Parmesan cheese
- 4 fish fillets (about 1 1/2 pounds total)
- Lemon wedges
This recipe comes together quickly and is a stunner. It makes any fish feel extra special, and the olive fans in your life will love it!
Preparation
STEP 1
Preheat broiler.
STEP 2
Process the garlic in a food processor until finely chopped. Add drained olives and pulse several times.
STEP 3
Add the olive oil and cheese and pulse several more times until the paste is to your desired consistency – some prefer it chunky, and others prefer it smooth.
STEP 4
Place the fillets, in a single layer, onto a broiler pan and spread the olive paste over each in a thin layer.
STEP 5
Broil the fillets three to four inches from the heat for about 4 minutes (don’t turn them) until the fish flakes easily. Serve with lemon wedges.
Options
Many varieties of fish work well with this recipe, such as cod, sole, halibut, snapper, or even salmon. You can also try different olives green, -almond-, garlic-, blue cheese- or anchovy-stuffed; kalamata; black; add capers or roasted peppers or even use a premade tapenade from our Olive and Antipasto Bar or from a jar. You could also use another cheese like feta or goat.
You can keep any extra paste in a covered jar in the refrigerator for up to one week. It’s great on sandwiches, mixed with rice or tossed with hot pasta dishes.