In this recipe for Olive and Sundried Tomato Crusted Fish, salty olives and sour sundried tomatoes are mixed together to make a tasty crust for tender fish fillets. This seafood dish is simple and classy, and it's great for a weeknight dinner or having guests over.
Ingredients: 4 fish fillets such as cod or halibut. 1/2 cup pitted olives. 1/4 cup sundried tomatoes. 1/4 cup breadcrumbs. 2 tablespoons olive oil. 1 tablespoon Dijon mustard. 1 teaspoon lemon zest. Salt and pepper to taste.
Instructions: Preheat oven to 375F 190C. In a food processor, combine olives, sundried tomatoes, breadcrumbs, olive oil, Dijon mustard, lemon zest, salt, and pepper. Pulse until a coarse paste forms. Place fish fillets on a baking sheet lined with parchment paper. Spread olive and sundried tomato mixture evenly over the top of each fillet, pressing gently to adhere. Bake in the preheated oven for 12-15 minutes, or until fish is cooked through and topping is golden brown. Serve hot, garnished with fresh herbs if desired.
Prep Time: 15 minutes
Cook Time: 15 minutes
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