Roast Fish with Sundried Tomato Tapenade
6 thick pieces of white fish such as Hapuka, Tarakihi, Monkfish
freshly ground black pepper
Coarsely chop the semi-dried tomatoes, anchovies and capers and mix together.
Place the fish in an oiled, ovenproof baking dish and top each piece with some of the tomato mix and press it on firmly (use your hands), then roughen the surface with a fork. Top each with an olive and ground pepper. Place the baking dish on a high shelf in the oven, bake the fish for 20-25 minutes until cooked but still moist, and serve immediately. Drizzle with EVO if necessary to remoisten the surface.
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