Baked fish with tapenade topping

Prep Time: 10
Servings: 4
Cooking Time: 20
  • 60.00ml - olive oil
  • 100.00ml - seasoned cake flour
  • 1.00tin - anchovy fillets
  • 1.00handful - fresh basil leaves
  • 8.00ml - black olives, pitted and chopped
  • 8.00tomatoes - Topping: sun-dried tomatoes in vinaigrette
  • 2.00ml - freshly ground black pepper, to taste
  • 3.00cloves - garlic cloves
  • 2.00portions - 200g portions firm white fish (use kob or kingklip)
  • 30.00ml - capers
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.

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.

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