Ingredients
The Fish:
Tilapia (1/3rd-1/2 lb. per person.) This recipe is for 4.
You could also cook this with other white fish. Cod comes to mind. I think it would work well with Salmon too.
Sliced Mushrooms of any sort – all white, portobellos, porcini, or a mix. About one generous cup will do.
The Paste/Chutney:
2-3 Preserved Lemons (or pickled lemons), cut into quarters.
10-12 Green olives
2-3 cloves garlic
10-12 halves of Sundried Tomatoes, revived by pouring some boiling water over them and letting them sit until some tenderness comes back into their tough selves.
Best Olive Oil
1/4 tsp red pepper flakes
freshly ground black pepper to taste
Preparation
Wash the fish and place in a baking dish. Coat with excellent olive oil.
Pre-heat the oven to 400 degrees.
Place the Paste ingredients into your Cuisinart for chopping. Whiz away for a minute or two. Brush down the sides and whiz again. Don’t go past the point of a rough chop – like a Duxelles texture.
Cover the fish with the sliced mushrooms, leaving some space free for some of the paste. Put 2 tablespoons per fish filet onto the fish and spread. Covering part of the fish and leaving the mushrooms to cover the rest. Spread a bit more olive oil over the mushrooms and a touch of salt and pepper. (Don’t overdo the salt, as there are olives and salted lemons in the mixture.)
Place in the oven and cook until finished. 15-20 minutes.
Serve with a green salad with grapefruit, orange and avocado slices with a shallot vinaigrette.
