Enjoy a taste of the Mediterranean with tapenade & herring

Herring with tapenade trofie pasta

Herring with tapenade trofie pasta

Charm your tastebuds and string out that holiday feeling by choosing to create this very tasty, classical, Mediterranean meal prepared by chef Zoe Kumar for the Smartfish Education Program. Herring, a small and oily fish, marries well with the strong flavours of the tapenade – a paste from Provence in Southern France. Let’s face it, you can’t get much more Mediterranean than tapenade. A combination of the saltiest ingredients you could imagine – goes oh so well with the delicate taste of the herring.

Serves 3


500g Herring fillets

400g Black Pitted Olives

150g Capers

15g Garlic Cloves

100ml Olive Oil

10 Cherry tomatoes

Salt (to taste)

Pepper (to taste)

150g pasta per serve ( either store bought or homemade). For homemade recipe please click here.


Heat large saucepan of boiling, salted water for pasta.

Cut each cherry tomato into four pieces. Place in a frypan with some oil and salt and pepper for seasoning. Cook on medium to high heat until coloured. Remove from heat and set aside.

Prepare the tapenade by blending 100g of the capers with the 400g of olives and 70ml of olive oil, season to taste and set aside.

If making own trofie pasta, roll the dough into long snakes and cut little cubes 1-2cm long. Flour hands and roll cubes in palms until it creates small twirls.

Cut herring fillets to the desired size, and place olive oil capers and garlic in a frying pan, cook the herring fillets in the pan for 2-3 minutes on medium heat.

Cook the pasta in boiled salted water. Once the pasta rises to top cook for 3-4 minutes more and then drain.

Toss through the olive tapenade adding the herring and cherry tomatoes and serve.

Beautiful herring meat.

Beautiful herring meat.

The finished product - yum!

The finished product – yum!