Name: Baked fish with tapenade topping
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 2x 200 g fish firm white flesh; flour cake, seasoned; fresh chillies 573; 8 sun-dried tomatoes in vinaigrette; 80 ml olives black, pitted and chopped; handful fresh basil; 1 can anchovy fillets; 30 ml capers; 3 garlic cloves; 45-60 ml fresh chillies 573; freshly ground black pepper to taste

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Ingredients (11)

2x 200 g	fish — firm white flesh
	flour — cake, seasoned
	fresh chillies — 573

TOPPING:

8	sun-dried tomatoes — in vinaigrette
80 ml	olives — black, pitted and chopped
handful	fresh basil
1 can	anchovy fillets
30 ml	capers
3	garlic — cloves
45-60 ml	fresh chillies — 573
	freshly ground black pepper — to taste

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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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