| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ready stead, Emp |
2 |
servings |
INGREDIENTS
| 2 |
|
Fillets plaice |
| 1 |
tb |
Olive oil |
| 25 |
g |
Butter |
| 1 |
tb |
Parsley |
| 1 |
tb |
Chervil |
| 1 |
tb |
Coriander |
| 2 |
tb |
Olive oil |
| 1 |
|
Garlic clove; finely chopped |
| 50 |
g |
Pitted black olives |
|
|
Salt & pepper |
INSTRUCTIONS
FOR THE DRESSING
FOR THE TAPENADE
1 Skin the fish using a sharp knife. Remove any bones from around the edge.
Allow the fish to marinade in the olive oil and seasoning for as long as
possible.
2 Heat the butter in a small pan and fry the fish for about three minutes
on each side until golden and cooked through.
3 For the Dressing: Finely chop the herbs together and mix in the olive oil
and garlic. Reserve half the dressing. Put the other half in a mini blender
to make the tapenade.
4 Add the olives and whizz to a paste, (add a little olive oil if necessary
to loosen the mixture). Spread the tapenade on each piece of fish and pour
the dressing over before serving.
Converted by MC_Buster.
Per serving: 303 Calories (kcal); 33g Total Fat; (95% calories from fat);
1g Protein; 3g Carbohydrate; 27mg Cholesterol; 323mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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