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Dorade with Olive Walnut Tapenade

This recipe for Dorade with Olive and Walnut Tapenade is a delicious and healthy way to enjoy fresh fish. The tapenade is made with a blend of olives, california walnuts, and herbs, which adds a burst of flavor to the mild-tasting fish. This dish is perfect for a quick and easy weeknight dinner or a special occasion meal.

Recipe courtesy of the California Walnut Commision.

Ingredients

2	organic lemons
100 g	Californian walnuts
4 stems	thyme
1 bunch (30 g)	parsley
2 cloves	garlic
50 g	capers
100 g	green olives without stone
	Chilli flakes
	Salt, Pepper
4	ready-to-cook dorades (approx. 500 g each)
	Olive oil for cooking

Step 1
Wash the lemon in hot water, finely grate the zest, cut the fruit in half and squeeze out the juice. Coarsely chop the Californian walnuts. Wash the thyme and parsley and chop coarsely, except for some parsley for garnish. Peel the garlic and puree with a hand blender together with the chopped herbs, lemon juice and grated zest, capers, olives, nuts, chilli flakes, salt and pepper.
Step 2
Rinse the gilthead, pat dry and fill with tapenade, except for some for garnish. Rub the fish all over with olive oil and grill on the grill rack for about 6 minutes on each side. Wash 1 lemon hot and cut into thin slices.
Step 3
Arrange the dorades on a platter, garnish with lemon slices, remaining tapenade and parsley and serve.

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Beverages, Breakfast, Fruits & Vegetables, Gluten-free, Vegetarian or Vegan

Dorade with Olive Walnut Tapenade

Ingredients

Step 1

Step 2

Step 3

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