Ingredients1 fish steak (salmon, halibut, sea bass)
1 orange bell pepper
1 tsp of morrocan tagine spice mix
3 tbsp of pine nuts
2 tbsp of parmesan (cream cheese or feta or goat cheese)
Canola oil
Olive oil
Lemon
Preheat oven at 350 degrees. To make tapenade; roast orange bell pepper, remove skin and dice. Mix the bell pepper in a blender with pine nuts, cheese and a bit of olive oil. Season with salt and pepper and add some lemon.
Season fish with salt and pepper and tagine spices. Heat a pan to high heat, add canola oil and sear fish to create a crust. Then place pan in the oven at 350 for 6 to 10 minutes. (optional to cover the pan and cook the fish in the pan at a lower heart.
To serve spread tapenade over fish. Can be served along with couscous and steamed french green beans.
