Baked fish with tapenade topping

Home Magazine
Prep Time: 00:10
Servings: 4
Cooking Time: 00:20
  • 2x 200g - portions firm white fish (use kob or kingklip)
  • - seasoned cake flour
  • - olive oil
  • - TOPPING:
  • 8 - sun-dried tomatoes in vinaigrette
  • 80ml - black olives, pitted and chopped
  • handful - of fresh basil leaves
  • 1can - anchovy fillets
  • 30ml - capers
  • 3 - garlic cloves
  • 45-60ml - olive oil
  • - freshly ground black pepper, to taste
Serve this dish with baby potatoes and asparagus at your next dinner party.
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

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

We live in a world where facts and fiction get blurred
In times of uncertainty you need journalism you can trust. For 14 free days, you can have access to a world of in-depth analyses, investigative journalism, top opinions and a range of features. Journalism strengthens democracy. Invest in the future today. Thereafter you will be billed R75 per month. You can cancel anytime and if you cancel within 14 days you won't be billed. 
Subscribe to News24
Show Comments ()

April 2023

Read your favourite magazine here.
Read now