Baked snapper fillet with almond and olive tapenade

Ros Royal shares her scrumptious, healthy recipe (also great with blue-eye cod).

Ingredients (Serves 4)

  • 4 fillets of snapper or blue-eye cod — allow 200g per person
  • 100g pitted Ligurian olives
  • 100g natural almonds
  • 1 clove garlic, peeled
  • 2 tbs extra virgin olive oil
  • ground black pepper
  • sea salt
  • zest of 1 lemon or lime
  • juice of 2 lemons or limes


  1. Set oven to 180 degrees.
  2. Place olives, almonds and garlic in food processor (or grind in mortar and pestle).
  3. Add olive oil gradually, and season with ground pepper and sea salt.
  4. Add lemon or lime juice.
  5. Spread the tapenade on the fish fillet and sprinkle zest on top.
  6. Place fish on greased baking dish and bake for approximately 15—20 minutes, depending on the thickness of the fish.

Serve with steamed baby spinach and brown rice, or quinoa.