Baked fish with tapenade topping

Recipe from: 18 November 2015
recipe, fish, bake,seafood,dinner

Ingredients 12
Servings 1
Minutes 00:10

Ingredients

Serving Change
  • 2x 200
    g
    portions firm white fish (use kob or kingklip)
  • seasoned cake flour
  • olive oil
  • TOPPING:
  • 8
    sun-dried tomatoes in vinaigrette
  • 80
    ml
    black olives, pitted and chopped
  • handful
    of fresh basil leaves
  • 1
    can
    anchovy fillets
  • 30
    ml
    capers
  • 3
    garlic cloves
  • 45-60
    ml
    olive oil
  • freshly ground black pepper, to taste
 

Method

00:10
 
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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Read more on: dinner  |  recipe  |  fish  |  bake  |  seafood
 

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