Fish with Puttanesca Topping

2 Servings

Ingredients

1/8 cup olive oil
salt & pepper
Juice from 1/2 lemon
zest from 1/2 lemon
4 anchovies chopped, or 1/2 tsp anchovy paste (optional)
1-2 cloves of garlic - grated
1 1/2 TBS capers lightly chopped
1/4 cup pitted black olives, chopped
1/4 cup flat-leaf Italian parsley, chopped
10 cherry tomatoes, cut in quarters

* Super easy option: Purchase a pre-made olive tapenade and add some chopped marinated artichokes and chopped tomatoes. You can create your own topping or if you find a really good one, just use that directly out of the jar. Heat slightly to serve.

Method

Cook your fish (fry, bake, grill, bar-b-que or saute).  When baking fish, a high temperature for a short amount of time works well (6-8 minutes).  Make sure fish is totally thawed before cooking.
A great way to thaw fish is to put it in a sealed plastic bag and soak it in cold water.  It will thaw in about 20 minutes or more depending on the thickness.  Do not thaw meat or fish at room temperature. You can thaw it in the fridge overnight. 

Halibut, bass, grouper, pickerel, swordfish, barramundi, or any white fish works well.
In a medium bowl, combine the anchovies (or paste), garlic, lemon juice and zest and whisk in the olive oil. Add capers, olives, parsley & tomatoes.  Toss and season with salt & pepper.

Serve over the cooked fish.