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Home Magazine
Prep Time: 00:10
Servings: 4
Cooking Time: 00:20
Ingredients
- 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
Method
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 magazine
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.
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
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.
