Finishing in Mediterranean style with tapenade

Description

Tapenade is a sauce made from olives and capers, very popular in the Mediterranean countries, in particular in Italy. And in the French province of Provence, they also add a little dark rum to it.

Cooking

Step 1

Sort the basil, wash and dry thoroughly. Drain the olives and capers in a sieve and drain off all the liquid. Place the basil, olives and capers in a blender and chop. Transfer to a bowl, add crushed crackers and olive oil, mix. This mass of olives and capers is called tapenade. This sauce is very popular in the Mediterranean countries, in particular in Italy. And in the French province of Provence, they also add a little dark rum to it.

Step 2

Make cruciform cuts on the tomatoes, pour boiling water over them, peel them, remove the seeds. Cut the pulp into long sticks. Season with salt and pepper.

Step 3

Clean the fish from scales, gut and rinse thoroughly inside and out. Coat one side with sauce. Place clean side down on a baking sheet greased with olive oil. Arrange tomatoes on top. Bake in a preheated oven at 180ºC for 25 minutes.