Baked snapper with olive tapenade & tomatoes

Baked snapper with olive tapenade & tomatoes | Paleo

Snapper, olives and tomatoes with a sprinkling of hemp seeds for the extra nutrition punch.

Ingredients

• Snapper (or any white fish you like), 1-2 pieces per person
  
• About 1 teaspoon olive tapenade per piece of fish
• 1 tomato, sliced
• 1 clove garlic, minced
• 1/2 tsp thyme
  
• Salt and pepper to taste
• Hemp seed oil for drizzling
  
• 2 tsp hemp seeds
  

Instructions

1. Pat the fish pieces with a paper towel and then lightly salt and pepper.
   
2. Place in an oven proof dish (I used a pie pan), and spread the olive tapenade over the top of each piece. I spread a pretty thin layer over mine, but you could put it on as thick as you like.
3. Divide the minced garlic between the pieces and sprinkle it over the tapenade layer.
4. Lay slices of tomato over the pieces of fish.
5. Sprinkle with the dried thyme.
6. Drizzle with hemp seed oil and then sprinkle with hemp seeds
   
7. Place in a pre-heated 200 C (400 F) oven and bake for 15 minutes.