Add olive oil and pulse until incorporated. Transfer to a small bowl and mix well with olive oil and vinegar. reviews (20) 85%. Jill Ringer Bon Appétit December 1995. “One-pan dishes like this are great, because they deliver a big flavour punch with minimal washing up. This five-ingredient wonder is all about beautifully fragrant, fluffy rice, perfectly steamed fish and soft, juicy cherry tomatoes, accompanied by a flavour-packed tapenade straight from your store cupboard. All Rights Reserved. After steaming the green beans, just toss them with the store-bought tapenade and serve. Sweet black olives chopped with chilli and fennel seeds served on crushed ice and surrounded by delicious, buttery nocellara olives. EASY SWAPS Spoon the remaining tapenade over the fish, pick over the remaining basil leaves, drizzle lightly with extra virgin olive oil, and dish up. Social Sharing Share. Using tongs, transfer green beans to a serving bowl. Put all ingredients except olive oil in food processor and pulse until thoroughly pureed. By using this site, you agree to our Terms of Service. Go to reviews. Perfect served as a dip as they do in Jamie Italian restaurants or mixed through pasta. © 2020 Kosher Network International, LLC. Jamie and his favourite Italian are back sharing their secret for a great Olive Tapenade. Taste, season to perfection with sea salt and black pepper, and tear in most of the basil leaves. Green Olive Tapenade . 1 pound fresh green beans, rinsed, dried, and trimmed, ¼ cup fresh parsley leaves, coarsely chopped. 3.5/4. Cut the fish into four equal-sized pieces and place in the pan, pushing them into the rice. Jamie and his favourite Italian are back sharing their secret for a great Olive Tapenade. Transfer to a small bowl and mix well with olive oil and vinegar. – Swap out the tapenade for chopped destoned olives, or you could try jarred pesto. https://www.chatelaine.com/recipe/snack/homemade-olive-tapenade-recipe In a large shallow casserole pan on a high heat, mix the rice with 2 heaped teaspoons of – Use any fresh tomatoes you’ve got – just chop ’em up and get ’em in the mix. Put the lid back on and boil for 10 minutes, or until the rice is cooked through, then remove the lid and cook for a further 2 minutes until all the liquid has evaporated. Using tongs, transfer green beans to a serving bowl.2 In a food processor, pulse walnuts, olives, onions, and parsley on and off for about 30 seconds or until desired consistency is reached (should form a paste). Scatter over the dressed tomatoes. Toss tapenade with green beans and serve. https://www.jamieoliver.com/recipes/fish-recipes/one-pan-fabulous-fish You can use store-bought tapenade to make this dish in even less time. 1 In a 3-quart pot fitted with a steamer basket, steam the green beans for 7 minutes until they are bright green and crisp-tender (should have a little bit of a crunch). In a large shallow casserole pan on a high heat, mix the rice with 2 heaped teaspoons of tapenade, then pour over 600ml of water. make it again. ”, Please enable targetting cookies to show this banner, Please enable functionality cookies to use this feature, How to make beetroot gravlax from scratch, Gorgeous grilled fish with pesto dressing: Gennaro Contaldo, 300 g white basmati rice, 6 heaped teaspoons green olive tapenade, 350 g ripe mixed-colour cherry tomatoes, ½ a bunch of fresh basil , (15g), 500 g white fish fillets , such as haddock, skin off, pin-boned, from sustainable sources. – I’m using white fish, but of course you could make it with salmon or prawns. Toss tapenade with green beans and serve. 2 In a food processor, pulse walnuts, olives, onions, and parsley on and off for about 30 seconds or until desired consistency is reached (should form a paste). 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