Mediterranean ‘Red’ Grilled Fish

Because I am rather bored with the word tapenade, which has become over-exposed and lopped on to any old ingredient just for effect, I personally would have passed this one by. However when we had our last ‘how to cheat’ cooking and brainstorming day, along came Lucy, our former chef at the football club, with Tesco’s Sweet Red Pepper Tapenade, which I have to say is a whiz of an ingredient – a thick, concentrated mixture of red peppers, sun-dried tomato paste and virgin olive oil. Having said that, the copy on the packet is an absolute hoot, and I quote: ‘a sumptuous tapenade of sweet red peppers tantalisingly blended with an exotic array of ingredients…subtly seasoned for added texture and depth. Ideal with a platter of goats’ cheese, cold meats, crusty bread and crackers (and wait for it) in a French farmhouse in the early evening twilight’. However they omitted to add, don’t forget your hats, coats, gloves and scarves, since early evening twilight only happens in the winter! Thanks for a great ingredient, Tesco, but your label writer needs an editor.

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  Serves 2

Ingredients
2 pieces fresh haddock fillet, approximately 7 oz (200 g) each
approximately 1 tablespoon olive oil
1 x 90 g jar Tesco Sweet Red Pepper Tapenade
1 tablespoon small olives (I used La Delicieuse coquillos olives 'au naturel')
1 tablespoon capers
a small handful fresh basil leaves
salt and freshly milled black pepper

Conversions
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Equipment
You will also need a shallow heatproof dish (I used one made by Emile Henry with a base measuring 8 x 6 inches/20 x 15 cm).

This recipe first appeared in You magazine

Method

Begin this one by pre-heating the grill to its highest setting for at least 10 minutes. While that’s happening, wipe the fish with kitchen paper and lay the fillets in a lightly oiled shallow heatproof dish (I used Emile Henry with a base measuring 8 x 6 inches/20 x 15 cm).

Sprinkle a few drops of olive oil over each fillet and rub it all over, then season with salt and pepper, then place the dish under the grill, about 4 inches from the heat source. Time it for 5 minutes, then remove the dish and spread each fillet with the tapenade, dividing it equally between the two.

Lastly, scatter the olives and capers all over, drizzle with a little more olive oil, and finish cooking under the grill for about 3 more minutes. Then scatter the basil leaves on top. Serve this with new potatoes and a rocket and lettuce salad with a lemony dressing.

How To Cheat Hero Ingredient
Tesco Sweet Red Pepper Tapenade

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