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Roast Fish with Sundried Tomato Tapenade

Roast Fish with Sundried Tomato Tapenade

Serves 6

180g Sabato semi-dried cherry tomatoes , drained
50g Ortiz anchovies in oil , drained
2 Tbsp Romulo capers in brine , drained
6 thick pieces of white fish such as Hapuka, Tarakihi, Monkfish
Freshly ground black pepper
6 Salvagno pitted olives in oil
Extra virgin olive oil  (EVO)

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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Sabato


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