Baked fish with green olive tapenade Archive
Baked fish with green olive tapenade | Quick, flavorful recipe by Antony Worrall Thompson | Perfect for Saturday brunch. Enjoy!
Ingredients
- 4 plaice fillets
- 150ml/5fl oz dry white wine
- butter for greasing
- 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
- 16 baby plum or cherry tomatoes
- 2 tbsp olive oil
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