Baked Fish with Green Olive Tapenade

Fish fillets rolled with a coarse green olive and herb tapenade, oven-baked in white wine and served with roasted tomatoes.

Healthy Dinner Fish Seafood Mediterranean Gluten Free

Estimated Nutrition

Calories

420.1

kcal / serving

1680.4 kcal total

Carbs

4.2g

per serving

16.8 g total

Fat

29.6g

per serving

118.5 g total

Protein

27.6g

per serving

110.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

unit

Butter

For greasing

Fruits

piece

Lemon Juice

Juice only

Liquids

150

Dry White Wine

NutsSeeds

clove

Garlic

Peeled

Basil Leaf

Large handful

Flat leaf Parsley

Large handful

unit

Salt

To taste

unit

Black Pepper

Freshly ground, to taste

OilsFats

tbsp

Olive Oil

tbsp

Olive Oil

For the tomatoes

Seafood

piece

Plaice Fillet

Anchovy Fillet

Vegetables

175

Green Olive

Pitted

piece

Plum Tomato

Baby or cherry size

Method

Roast tomatoes coated in olive oil on a tray for 10 to 15 minutes.

Cover each fillet with buttered parchment paper and bake for 20 minutes.

Serve fish with tomatoes and drizzle with cooking juices.

Secure rolls with skewers and place in a baking dish with wine.

Spread the tapenade onto plaice fillets and roll from head to tail.

Pulse in basil and parsley gently and season to taste.

Blend anchovies, garlic, olives, lemon juice, and 4 tablespoons of olive oil to a coarse texture.

Preheat the oven to 180°C.