Baked fish with olive topping

Name: Baked fish with olive topping
Yield: 4 servings
Cuisine: Bake
Ingredients: 800.00 g cape salmon or kabeljou, steenbras, kingklip; flour seasoned; fresh chillies 573; 6.00 sun-dried tomatoes in vinaigrette; 65.00 ml olives black, pitted; 65.00 ml fresh basil; 15.00 ml peppercorns green, in brine; 3.00 garlic cloves; 50.00 g anchovy fillets in oil; 30.00 ml capers; 45.00 ml fresh chillies 573; freshly ground black pepper to taste

4 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (12)

800.00 g	cape salmon — or kabeljou, steenbras, kingklip
	flour — seasoned
	fresh chillies — 573

TOPPING

6.00	sun-dried tomatoes — in vinaigrette
65.00 ml	olives — black, pitted
65.00 ml	fresh basil
15.00 ml	peppercorns — green, in brine
3.00	garlic — cloves
50.00 g	anchovy fillets — in oil
30.00 ml	capers
45.00 ml	fresh chillies — 573
	freshly ground black pepper — to taste

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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.