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🍽️ Turkey breast with olive-lemon tapenade

400 kcal · 30 min · 4 servings

Ingredients

• 30 g capers (jar; 2 tbsp)
• 8 anchovy fillets
• 1 garlic clove
• 10 g parsley (0.5 bunch)
• 400 g green pitted olives
• 1 lemon
• 6 tbsp olive oil
• 1.2 kg turkey breast fillet
• salt
• pepper
• 5 sprigs thyme
• also: kitchen twine

Instructions

1. 1. Rinse the capers and anchovy fillets under cold water. Let them drain in a sieve. Pat the anchovies dry with a kitchen towel. Chop them into small pieces. Peel the garlic clove. Wash the parsley. Spin it dry. Chop the parsley roughly.
2. 2. Put the capers, anchovies, garlic, and parsley into a blender. Add 200 grams of olives. Blend everything until fine. Peel the lemon. Fillet it and chop the flesh finely. Catch the juice while doing so. Mix the lemon with the tapenade. Stir in 3 tablespoons of oil.
3. 3. Rinse the turkey breast under cold water. Pat it dry. Cut a pocket into the side of the meat. Chop the remaining olives finely. Mix them with 2 tablespoons of lemon juice and 2 tablespoons of oil. Fill the pocket with this mixture. Season the meat with salt and pepper. Tie it together with kitchen twine.
4. 4. Heat the remaining oil in a casserole dish. Sear the meat on all sides for 5 minutes over high heat. Wash the thyme. Shake it dry. Add it to the meat. Pour in a little water. Place the casserole in a preheated oven. Bake at 175 degrees conventional heat (150 degrees fan or gas level 2–3) for about 60 minutes.

Nutrition per serving

• kcal: 400
• Protein: 51 g · Fett/Fat: 21 g · Carbs: 3 g