Butter and Olive Tart

Name: Butter and Olive Tart
Ingredients: 1 fillet or bengal; 1/2 cup of butter or margarine at room temperature; 1/3 cup of green olives, pitted; 1 tablespoon of lemon juice; 1/4 teaspoon of oregano; 1 tablespoon of chopped green onions; 2 tablespoons of chopped fresh parsley; 1 minced garlic clove; 1/4 teaspoon of salt; 1/2 teaspoon of dried thyme or 2 teaspoons of chopped fresh thyme; 1/4 teaspoon of paprika

1
1 fillet or bengal
2
1/2 cup of butter or margarine at room temperature
3
1/3 cup of green olives, pitted
4
1 tablespoon of lemon juice
5
1/4 teaspoon of oregano
6
1 tablespoon of chopped green onions
7
2 tablespoons of chopped fresh parsley
8
1 minced garlic clove
9
1/4 teaspoon of salt
10
1/2 teaspoon of dried thyme or 2 teaspoons of chopped fresh thyme
11
1/4 teaspoon of paprika

Ingredients

1
1 fillet or bengal
2
1/2 cup of butter or margarine at room temperature
3
1/3 cup of green olives, pitted
4
1 tablespoon of lemon juice
5
1/4 teaspoon of oregano
6
1 tablespoon of chopped green onions
7
2 tablespoons of chopped fresh parsley
8
1 minced garlic clove
9
1/4 teaspoon of salt
10
1/2 teaspoon of dried thyme or 2 teaspoons of chopped fresh thyme
11
1/4 teaspoon of paprika

Directions

1
Mix the butter or margarine with the olives, lemon juice, and seasonings
2
Cut the fillet or bengal into slices about 2 cm wide, without separating them
3
Place it on a sheet of aluminum foil and spread a generous amount of seasoned butter between the cut slices, as well as on the surface of the tart
4
If desired, sprinkle with paprika
5
Fold the aluminum foil over the ends, leaving a small opening at the top for steam to escape
6
Bake in a hot oven (200°C) for 15 to 20 minutes.