BeebRecipes.co.uk
Archive of BBC Food Recipes

Home By chef

Baked fish with green olive tapenade

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
by Antony Worrall Thompson

From Saturday Brunch

Method


  1. Preheat the oven to 180C/350F/Gas 4.

  2. To make the tapenade, place the anchovies, garlic, olives, lemon juice and four tablespoons of olive oil in a food processor and blend to a coarse mixture, don't make it too smooth. Add the basil and parsley and pulse gently to combine. Season to taste.

  3. Take the tapenade mixture and spread over one side of each plaice fillet. Roll up the fillets from the head to the tail end and fix with a small skewer or cocktail stick. Put the fillets into a baking dish and pour the wine over the fish.

  4. Place a piece of generously buttered parchment or baking paper directly on top of each fillet, butter side down, and bake for 20 minutes.

  5. Meanwhile, place the tomatoes on a baking tray and coat with the oil. Roast until the skins start to split, about 10-15 minutes.

  6. Serve the baked fish with the tomatoes. Drizzle any cooking juices over the fish.

Ingredients

  • 4 plaice fillets
  • 150ml/5fl oz dry white wine
  • butter for greasing

For the tapenade

  • 50g/1¾oz anchovy fillets
  • 2 garlic cloves, peeled
  • 175g/6¼oz pitted green olives
  • 1 lemon, juice only
  • 4 tbsp olive oil
  • 20g/¾oz, or large handful, basil leaves
  • 20g/¾oz, or large handful, flatleaf parsley
  • salt and freshly ground black pepper

For the tomatoes

  • 16 baby plum or cherry tomatoes
  • 2 tbsp olive oil

Shopping List

Baked fish with green olive tapenade

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Drinks

Dairy, eggs and chilled

Meat, fish and poultry

Click here to view the Recipe on BBC.co.uk
This link may stop to work if/when the BBC removes the recipes
This site is under development - You can use it, but some things are not completed and may not be quite right!