Striper Filets with Olive and Sun Dried Tomato Tapenade

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Keeper of San Juan Secrets
Super easy, tasty recipe for stripers or walleye without frying....

1/4 cup green olives
1/4 cup black olives
1/4 cup sun dried tomatoes (the kind in the oil, not the dehydrated ones).
1 pound striper filets, cleaned to remove all dark muscle and any discolored flesh
Panko bread crumbs
Fresh Grated Parmesan cheese

Puree olives and sun dried tomatoes in a food processor, you made need to add a small dash of olive oil. You are looking for a thick paste.
Pre-heat your oven to 400 degrees
Spread a thin layer of olive oil or non-stick spray in the bottom of a pyrex or ceramic casserole dish. Place one layer of filets on the bottom and spread a thin amount of the tapenade over the filets. Add another layer and repeat until the the filets and the tapenade are gone. make sure the top layer of the fish has a complete layer of tapenade. Bake for 10 minutes or until the sides are bubbling, remove from the oven and raise the temperature to broil. At the same time, sprinkle the top with bread crumbs and parmesan cheese, just enough for a thin coating. Return the fish to the oven and broil for 1-2 minutes. Be sure to keep and eye out, the top will go from perfect to burnt very quickly. Remove from the oven and let rest for 5 mimutes before serving.
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