Monday, December 03, 2007

Roasted Fish Topped with Sun-dried Tomato Tapenade

This recipe was taken from Delia online, with minor changes.
Don't get turned off by the photo, it actually tastes very good. And if you have a leftover of tapenade you can keep it in the fridge for a few days and spread it on toasted bread. Yummy...

For 3 persons

- 5 or 6 fillets of white fish (cod or haddock or other, without skin)
- about 15 black olives, deseeded
- 3-4 sun dried tomatoes, chopped, and 2 tablespoons olive oil
- about 6 anchovies
- 2-3 teaspoons capers
- 1 heaped tablespoon grated parmesan
- 1 fat clove garlic, chopped
- a bunch of fresh basil leaves
- pepper

If your sun-dried tomatoes were not preserved in oil, soak them in 2 tablespoons olive oil over night. Otherwise, you can use the oil from the jar for making the tapenade, and a little bit of oil from the anchovies.

Place all the ingredients (except fish) in a food processor and blend them together to a coarse paste. Do not over-process; the ingredients should retain some of their identity.

When you're ready to cook the fish, wipe the fillets with kitchen paper, then fold them by tucking the thin end into the centre then the thick end on top of that so you have a neat, slightly rounded shape. Place on an oiled baking sheet, then divide the tapenade mixture equally between them, using it as a topping
Place the baking tray on a middle shelf in the oven, bake the fish for 20-25 minutes at 200 degrees, and serve straight away.
Serve with a green salad and boiled potatoes.

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