Baked Fish with Mediterranean Tapenade

Serves 6.

6 (5- to 6-oz.) fresh fillets
1 Tbsp. lemon zest
1 Tbsp. fresh parsley
1 tsp. sea salt or kosher salt
˝ tsp. black pepper
Ľ tsp. paprika
1/3 cup olive oil

1. Preheat oven to 375 degrees. Place fish fillets into a shallow dish and pat them dry.

2. Whisk together the lemon zest, parsley, salt, pepper, paprika and olive oil and pour this mixture over the fish. Allow this to sit for 10 to 15 minutes.

3. Remove the fish from the marinade and line the grill with heavy-duty aluminum foil.x

3. Remove the fish from the marinade and line the grill with heavy-duty aluminum foil.

4. Place the fish in the oven and allow to cook for 10 to 12 minutes, depending on the thickness of the fillets.

5. Remove the fish from the oven and place on a serving platter. Pour the tapenade over the fish and serve.

Click here for step-by-step instructions for filleting fresh fish.

1 pint grape tomatoes, diced
1 cup Kalamata olives, chopped
Ľ cup red onion
˝ cup capers
1 clove minced garlic
1 Tbsp. fresh chopped parsley
Ľ cup balsamic vinegar
1/3 cup olive oil
Ľ tsp. salt
Ľ tsp. black pepper

1. Place the tomatoes, olives, red onion and capers into a bowl.

2. Whisk together the remaining ingredients and combine with the tomato mixture.

3. Cover and chill for at least one hour or up to a day.

4. Serve over the grilled fish.