Baked fish with tapenade topping

Mediterranean flavours all the way.
 
recipe, fish, bake,seafood,dinner
Image by:
Recipe from: 18 November 2015
Preparation time: 10 min
Cooking time: 20 min
 
 

Ingredients

 
  • 2x 200
    g
    portions firm white fish (use kob or kingklip)
  • seasoned cake flour
  • olive oil
  • TOPPING:
  • 8
    sun-dried tomatoes in vinaigrette
  • 80
    ml
    black olives, pitted and chopped
  • handful
    of fresh basil leaves
  • 1
    can
    anchovy fillets
  • 30
    ml
    capers
  • 3
    garlic cloves
  • 45-60
    ml
    olive oil
  • freshly ground black pepper, to taste
Servings: Change Serving
 
 

Method

 
preheat the oven to 220°C.

Lightly dust the fish fillets with seasoned cake flour and shake off the excess. Place the fillets side by side in a greased ovenproof dish.

Prepare the topping
:
Place all the ingredients in a food processor and blend to form a coarse paste. Spread over the fish fillets and bake in a preheated oven for about 20 minutes.

Wine suggestion:

White wine is traditionally served with fish but in this case a light red blend or even a rosé will complement the delicious Mediterranean flavours.

Words and image: Home
magazine

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Read more on: dinner  |  recipe  |  fish  |  bake  |  seafood
 

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Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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