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Ingredients
Method
- 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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