Baked fish with olive topping

Recipe from: 9/1/1995 12:00:00 AM
Ingredients 13
Servings 4
Time

Ingredients

  • 800
    g
    Cape Salmon, kabeljou, steenbras or kingklip
  • seasoned flour
  • olive oil
  • TOPPING
  • 6
    quarters sun-dried tomato in vinaigrette
  • 65
    ml
    pitted black olives
  • 65
    ml
    basil leaves
  • 15
    ml
    green peppercorns in brine
  • 3
    cloves garlic
  • 50
    g
    anchovy fillets in oil
  • 30
    ml
    capers
  • 45
    ml
    olive oil
  • freshly ground black pepper to taste
 

Method

 
1. Dust the fish with flour and place in an ovenproof dish. 2. Brush each fillet with olive oil. TOPPING 3. Process all ingredients for the topping in a processor to form a rough paste. 4. Spread the paste on top of the fish. Bake in preheated 220 ºC oven for 20 minutes. 5. Serve with polenta, roasted peppers, tomatoes and olives. Serves 4.
 

Read more on: fish/seafood  |  bake
 

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