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Provençal Fish, Black Olive Tapenade & Mash

Provençal Fish, Black Olive Tapenade & Mash

4.5rating out of 5

(4769 reviews from our customers)

Prep Time

30 min



This simple supper is full of French flavours. You'll top tender basa fillets with tangy homemade tapenade and a rich 'piperade' tomato sauce. Serve the baked fish over creamy mash. Bon appétit!

Prep Time

30 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 red onion
1 green pepper
2 tomatoes
2 garlic cloves
1 bag of pitted black olives (60g)
2 x 100g basa fillets †
1 tomato paste sachet (16g)
3 white potatoes
You Will Need
Food processor / pestle & mortar, tin foil, butter, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 green pepper
  • 1 tomato
  • 1 garlic clove
  • 1 bag of pitted black olives (60g)
  • 2 x 100g basa fillets<span class="strong">†</span>
  • 1 tomato paste sachet (16g)
  • 1 white potato
Typical Values per 100g per serving
Energy 374 kJ
89 kcal
1284 kJ
304 kcal
of which saturates
2 g
0.5 g
6.8 g
1.8 g
of which sugars
11.1 g
2.4 g
38.1 g
8.3 g
Fibre 2.1 g 7.2 g
Protein 6.6 g 22.6 g
Salt 0.3 g 1.02 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 green pepper
green pepper
1 tomato
1 garlic clove
1 bag of pitted black olives (60g)
water, pitted black olives, salt, ferrous gluconate
2 x 100g basa fillets
basa fillet (fish) 100%
1 tomato paste sachet (16g)
1 white potato
  • Allergens highlighted by † (fish)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Provencal Fish With Tapenade

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Boil a full kettle

Deseed the green pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-sized chunks

Peel and finely dice the red onion[s] and chop the tomatoes roughly

Peel and chop (or grate) the garlic

2 Provencal Fish With Tapenade

Heat a large, wide-based pan (preferably non-stick, with a matching lid) with a generous drizzle of olive oil over a medium heat

Once hot, add the diced red onion with a generous pinch of salt and cook for 4 min or until soft

3 Provencal Fish With Tapenade

Meanwhile, peel and chop the potatoes into rough, bite-sized pieces

Add the chopped potatoes to a pot of plenty of boiled water with a pinch of salt and bring to the boil over a high heat

Once boiling, cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

4 Provencal Fish With Tapenade

While the potatoes are cooking, roughly chop the pitted black olives

When the onion is soft, add the chopped green pepper, chopped tomatoes and half of the chopped garlic and cook for 3-4 min

Add the tomato paste, a pinch of sugar, a pinch of salt and pepper and 200ml [400ml] boiled water to the pan and cook, covered for 15 min or until reduced to a stew-like consistency – this is your piperade tomato sauce

5 Provencal Fish With Tapenade

Grind the chopped black olives, remaining chopped garlic and a pinch of salt in a pestle & mortar to form a smooth paste (alternatively, use a food processor)

Add a generous drizzle of olive oil and give it a good mix up – this is your black olive tapenade

6 Provencal Fish With Tapenade

Line a baking tray with tin foil

Place the basa fillets on the tray

Divide and spread the black olive tapenade over the fish

Put the tray in the oven for 12-15 min or until the fish is cooked through – this is your tapenade baked fish

Tip: Your fish is cooked when it turns opaque and flakes easily

7 Provencal Fish With Tapenade

Return the drained potatoes to a low heat and add a splash of olive oil and a knob of butter

Season with salt and pepper and mash until smooth


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Serve the tapenade baked fish over the mashed potatoes with the piperade tomato sauce to the side


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