Baked fish with tapenade topping

Prep Time: 10 minutes
Servings: 4
Cooking Time: 20 minutes
  • 4 - x 200g portions firm white fish (use kob or kingklip)
  • - seasoned cake flour
  • - olive oil
  • 8 - sun-dried tomatoes in vinaigrette
  • 80ml - black olives, pitted and chopped
  • - a handful of fresh basil leaves
  • 1 - tin anchovy fillets
  • 30ml - capers
  • 3 - garlic cloves
  • 45-60ml - olive oil
  • - freshly ground black pepper, to taste
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.

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.

Instant tapenade ideas

• Stir it through warm spaghetti and crumble goat’s cheese on top.

• Fill large brown mushrooms with tapenade and bake in a preheated oven (200°C).

• Place a spoonful on a hot baked potato.

• Tapenade is delicious on bruschetta with slices of mozzarella cheese.

• It is a good addition to an antipasto platter. • Slightly compress chicken breasts, spread tapenade on top, roll each breast up and secure with a cocktail stick. Place in a greased ovenproof dish and bake for 20 minutes at 180°C.

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April 2023

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