Baked fish with tapenade topping

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 10
Servings 4
Time 10

Ingredients

  • 2
    portions
    200g portions firm white fish (use kob or kingklip)
  • 100
    ml
    seasoned cake flour
  • 8
    tomatoes
    Topping: sun-dried tomatoes in vinaigrette
  • 8
    ml
    black olives, pitted and chopped
  • 1
    handful
    fresh basil leaves
  • 1
    tin
    anchovy fillets
  • 30
    ml
    capers
  • 3
    cloves
    garlic cloves
  • 60
    ml
    olive oil
  • 2
    ml
    freshly ground black pepper, to taste
 

Method

20
 
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.

 

Read more on: bake  |  fruit
 

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