Mediterranean Fish Tapenade - James Martin Chef

Ingredients

• 6 tomatoes, diced
• 1 courgette, diced
• few sprigs of thyme
• 4 garlic cloves, peeled and sliced
• Drizzle of olive oil
• 200g black pitted olives
• 2 cloves garlic
• 2 tbsp olive oil, to smooth
• Small bunch of basil
• 1 gurnard filleted and cut into 4 pieces
• Olive oil
• Salt and pepper
• 1 lemon, juice only
• 1 small baguette cut into 4
• Heat a grill to high.
• Pop the tomatoes, courgettes, garlic, thyme and olive oil into a frying pan. Cook on a high heat for 5 to 6 mins, then season.
• Place the fish onto an oiled tray, drizzle in olive oil, season, and pop under the grill for 3 to 4 mins. Toast the baguette until brown.
• Blitz all the ingredients together for the tapenade until smooth.
• To serve, spread the tapenade onto the toast, top with the veg and sit on a platter. Squeeze lemon over the fish and place alongside the slices of toast.