Plaice with Olive Tapenade
Plaice with Olive Tapenade



  • 4 plaice fillets
  • 150ml white wine
  • For the Tapenade:
  • 50g anchovies
  • 2 garlic cloves
  • 175g green olives
  • 1 lemon, juice only
  • 4 tbsp olive oil
  • 20g basil leaves
  • 20g parsley
  • Salt and pepper
  • Preheat the oven to 180C. Make the tapenade by blitzing all of the ingredients in a food processor, and seasoning to taste.
  • Spread the tapenade mixture all over one side of each fish fillet. Roll the fillets up, and fix with a cocktail stick. Place in a baking tray, and pour over the wine. Cover each fillet with a buttered piece of baking parchment, and bake for 20 mins. Serve immediately with a green salad.
10 mins
4 serving

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