3 5-6oz. skin-on snapper fillets
1 small garlic clove, grated and mashed
1 cup chopped herbs
(such as parsley & cilantro)
2 TableSpoons chopped capers from Flora Fine Foods
2 TableSpoons fresh lemon juice from 1 lemon
7 TableSpoons (or more)
extra-virgin olive oil, divided
1 teaSpoon chili paste (sambal oelek)
Kosher salt, and freshly ground pepper
Recipe by Vanessa Price www.thecheerfulkitchen.com
A delicious gluten-free, dairy free tapenade stuffed pork roulade with just two items – boneless pork loin and prepared tapenade.
Vanessa used two different kinds of tapenade: Classic Olive Tapenade and Sun Dried Tomato Bruschetta Tapenade.