Baked fish with tapenade topping

Name: Baked fish with tapenade topping
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 2.00 portions fish white-flesh; 100.00 ml flour cake, seasoned; 8.00 ml olives black, pitted and chopped; 1.00 handful fresh basil; 1.00 tin anchovy fillets; 30.00 ml capers; 3.00 cloves garlic cloves; 60.00 ml fresh chillies 573; 2.00 ml freshly ground black pepper to taste

4 servings Prep: 10 mins, Cooking: 20 mins

Rate this recipe

Fruit

By Food24 November 03 2009

Print Recipe

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (9)

2.00 portions	fish — white-flesh
100.00 ml	flour — cake, seasoned

Topping: sun-dried tomatoes in vinaigrette

8.00 ml	olives — black, pitted and chopped
1.00 handful	fresh basil
1.00 tin	anchovy fillets
30.00 ml	capers
3.00 cloves	garlic — cloves
60.00 ml	fresh chillies — 573
2.00 ml	freshly ground black pepper — to taste

Tap for ingredients

Method:

Oven temperature: 220°C

1. 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.

2. 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.