| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup Kalamata olives
- 2 tablespoon capers, rinsed
- 2 cloves garlic
- 1 anchovy fillet
- 1/2 cup extra-virgin olive oil, plus extra for drizzling
- Kosher salt and freshly ground black pepper
- 1 head fennel, quartered and sliced paper-thin
- 2 leeks, white parts only, split, thinly sliced, and washed
- 1 lemon, sliced into thin wheels
- Four 4- to 6-ounce halibut fillets
- 4 tablespoons white wine
- 1 Calabrian chile, minced
- Fresh basil, for garnish
Instructions
- Preheat the oven to 400 degrees F.
- Add the olives, capers, garlic and anchovy to a food processor. Add 1/2 cup olive oil and black pepper to taste. Process to form a silky paste with small pieces of olive and capers remaining, 15 to 20 seconds. Drizzle in more olive oil as needed. Remove the tapenade from the carafe, then drizzle with olive oil and set aside.
- Drizzle the center of each of 4 large circles of parchment paper with some olive oil, then sprinkle with salt and pepper. Top each piece with a thin layer of fennel and some leeks. Top each with a dollop of the olive tapenade and 2 to 3 lemon slices. Lay the fish on top of the lemon slices and sprinkle with salt and pepper. Fold the parchment in half to cover the fish, then crimp the edges shut, being sure to cover the corner of each previous fold. When you are halfway through folding, add 1 tablespoon of white wine to each packet, then continue to fold until the entire package is formed and closed. Place each packet on a baking sheet.
- Bake the fish for 8 to 10 minutes. Remove from the oven, then place each packet on a plate. Cut open the top of the paper to expose the fish. Garnish each fillet with the Calabrian chiles and basil. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 463 |
| Total Fat | 31 g |
| Saturated Fat | 5 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 29 g |
| Cholesterol | 70 mg |
| Sodium | 798 mg |
Reviews
Wow! Great and simple recipe! Interesting combination of flavours, and similar to what another reviewer said, the lemon melted into the flavours creating a delicious burst on the palate. I used halibut and made the recipe exactly as written. Clear instruction, perfect outcome, great recipe. Many thanks.
I LOVE this recipe and make it whenever I can get great fresh halibut. Have also made it for dinner parties but often I do it just for me. I have a great shortcut tip. Trader Joe’s has a wonderful premade olive tapenade in their refrigerated area and I use this in place of making it from scratch. To me it is just as good and a lot easier! Not sure Iron Chef Zakarian would approve..
This recipe is perfect!!! EASY! NO CLEANUP! DELICIOUS! Video was very helpful! Loved it!!!
Saw this yesterday and just had to make it. Super Easy and beyond delish. I did change the olives to green and all veggie layers before the pepper then fish. I did use halibut but can see this is gonna be on repeat at our house! Was a special celebration for us. Thanks JZ for such a great recipe. Will be adding whiskey to the left over tapenade as G said.
Unbelievable flavor! Get skinned fish and have a nice loaf of French bread on hand to sop up all the delicious juice. Yummy!
Delicioso! I could only get cod, but just having the tapenade was enough to convince me to try this recipe; I even added more olives on top. I probably didn’t use as much Calabrian chili as GZ; I’m a wimp when it comes to spicy food but I love its bright taste. So easy and little cleanup. Will definitely make again!
Absolutely Delicious!!!! Thanks GZ
This was delicious, but I made several changes. Since I don’t like olives but I do like olive oil I made a change to the tappenade. I left out the olives and I used a handful of pistacchio nuts and about a tablespoon of red pepper paste. The red pepper paste comes in a tube and might have some tomato paste in with it. The one I have is a Hungarian brand. I also added about five basil leaves into the tapenade which I suppose made it somewhat like a pesto. I also used enough olive oil to get to the right consistency. The only other change I made to the recipe was to add three red peppers sliced into thin rings and about four snow peas on top of the leaks and before I added the lemon slices. These were just vegetables I needed to get rid of from my refrigerator. It all tasted wonderful once cooked.
This was incredible!!!
This turned out fantastic! The Calabrian peppers are zippy!