Halibut with Green and Black Olive Cream

Ingredients

• 2 cloves garlic
• 1 Green Chili Pepper
• 2 tsp capers
• 4 anchovy fillets
• 100 g green olives (pitted)
• 100 g black olives (pitted)
• 100 ml olive oil
• Salt
• ground pepper
• 800 g halibut fillet

Instructions

1. 1.

   Peel the garlic. Wash, halve and clean the chili pepper. Roughly blend half of the garlic, the chili, capers and dried anchovies with the green and black olives; stir in olive oil. Season with salt and pepper.

2. 2.

   Rinse the halibut, pat dry and cut into 8 fillets. Season lightly with salt and pepper and sear each side for 3-4 minutes in a non-stick pan over medium heat with 2 tbsp hot oil until golden brown.

3. 3.

   Plate the fillets, spread the tapenade on top, and serve immediately.