Tapenade ingredients:
1/3 cup castelvetrano olives (or any green olives), small diced
1 plum, small diced
3 tbsp olive oil (save 1 tbsp for fish)
2 tbsp fresh dill, chopped
2 tbsp curly parsley, chopped
2 tbsp Haskap juice
1 clove garlic, minced
1 tbsp lemon juice
Pinch of salt

1. Finely chop all ingredients and add to a bowl.

2. Let the ingredients soak together in the refrigerator for 30 minutes. (The lemon juice breaks down all the ingredients for better flavour.)

Tapenade is very versatile, but I served it with parchment-baked haddock. This recipe is best for a meaty white fish, so while I chose haddock, tilapia or cod would be excellent as well.

Parchment haddock with Haskap Tapenade:

1. Place a generous piece of fish on a larger piece of parchment paper. Drizzle fish with olive oil and season with salt and pepper.

2. Add your beautiful Haskap tapenade on top of the fish.

3. Fold the parchment paper to create a little pocket for your fish to steam. If the pocket doesn’t stay closed, just use another piece of parchment to cover/wrap the fish.

4. Place in oven at 375 degrees for 17 minutes.

5. Once cooked, remove from oven and allow fish to cool for 5 minutes before unwrapping from parchment.

6. Add some additional tapenade for extra flavour and a more vibrant presentation. Finish with a squeeze of fresh lemon, and enjoy!